Magnesium, Iron, Copper and Zinc in Vegetable Roots from Mato Grosso do Sul, Brazil
José Rimoli- Valter Aragão do Nascimento
- analytical measurements,
- biometals,
- trace elements,
- tuberous roots
Copyright (c) 2017 Orbital: The Electronic Journal of Chemistry
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Abstract
The inorganic components, especially magnesium, iron, copper and zinc contained in vegetable roots are of major importance, but seldom taken into account, either by general practitioners or by dietitians. The goal of this work is to report on magnesium, iron, copper and zinc in potatoes, sweet potatoes, cassava, yam and taro produced, and consumed in Campo Grande, the capital of Mato Grosso do Sul state, Brazil. After previous determination of humidity, the vegetables were digested with a mixture of HNO3 and H2O2 in the microwave digestion system Speedwave®, Berghof, Germany. The levels of trace elements were measured using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES, iCap 6000® - Thermo Scientific, USA). Most of the elements analyzed occur at levels within the range reported from international and Brazilian sources. However, iron in common potato, sweet potato and cassava was at the lowest level, while magnesium was very low in taro samples. The bioelements studied cannot pose any serious health risks and the edible tuberous roots widely consumed in Mato Grosso do Sul may represent an important source of essential micronutrients. The data show exclusively the population exposure to these minerals, no assumptions made as to their real absorption or bioavailability.