scholarly journals Effects of the Domestic Cooking on Elemental Chemical Composition of Beans Species (Phaseolus vulgaris L.)

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Alessandra S. T. Ferreira ◽  
Juliana Naozuka ◽  
Gislayne A. R. Kelmer ◽  
Pedro V. Oliveira
Keyword(s):  
Phaseolus Vulgaris ◽  
Inductively Coupled Plasma ◽  
Certified Reference Materials ◽  
Chemical Constituents ◽  
Essential Element ◽  
Absorption Spectrometry ◽  
Protein Digestibility ◽  
Common Species ◽  
Emission Spectrometry ◽  
Flame Atomic Absorption

Cooking is imperative for beans owing to the presence of compounds that can negatively affect nutritional value. Additionally, the heating of beans can increase protein digestibility and induce desirable sensory properties. However, cooking also causes considerable changes in the composition of numerous chemical constituents, including amino acids, vitamins, and minerals. For this, effects of domestic cooking on the essential element concentrations in various beans species (Phaseolus vulgaris L.) were investigated using jalo, fradinho, rajado, rosinha, bolinha, black, and common species. Elemental determination was made with flame atomic absorption spectrometry and inductively coupled plasma optical emission spectrometry after sample digestion in a closed-vessel microwave oven using a diluted oxidant mixture. Analytical methods were evaluated with an addition and recovery test and analysis of certified reference materials (apple and citrus leaves). Ca, Cu, K, and Mg were present mainly in rajado, Cu in jalo, Fe in black, S and Zn in fradinho, and P in rosinha species. Thermal treatment did not affect Cu, Fe, S, and Zn concentrations, but it increased Ca, K, Mg, P, and Zn concentrations in jalo and black species. Ca concentration decreased in fradinho and rajado species, as did Fe concentration in jalo and rajado species.

scholarly journals Synthesis and Application of a New Thiazolylazo Reagent for Cloud Point Extraction and Determination of Cobalt in Pharmaceutical Preparations

2011 ◽  
Vol 94 (4) ◽  
pp. 1304-1309 ◽  
Author(s):  
Regina Terumi Yamaki ◽  
Luana Sena Nunes ◽  
Hygor Rodrigues De Oliveira ◽  
André S Araújo ◽  
Marcos Almeida Bezerra ◽  
...  
Keyword(s):  
Cloud Point ◽  
Inductively Coupled Plasma ◽  
Cloud Point Extraction ◽  
Pharmaceutical Preparation ◽  
Pharmaceutical Preparations ◽  
Absorption Spectrometry ◽  
Emission Spectrometry ◽  
Preconcentration Procedure ◽  
Flame Atomic Absorption

Abstract The synthesis and characterization of the reagent 2-(5-bromothiazolylazo)-4-chlorophenol and its application in the development of a preconcentration procedure for cobalt determination using flame atomic absorption spectrometry after cloud point extraction is presented. This procedure is based on cobalt complexing and entrapment of the metal chelates into micelles of a surfactant-rich phase of Triton X-114. The preconcentration procedure was optimized by using a response surface methodology through the application of the Box-Behnken matrix. Under optimum conditions, the procedure determined the presence of cobalt with an LOD of 2.8 μg/L and LOQ of 9.3 μg/L. The enrichment factor obtained was 25. The precision was evaluated as the RSD, which was 5.5% for 10 μg/L cobalt and 6.9% for 30 μg/L. The accuracy of the procedure was assessed by comparing the results with those found using inductively coupled plasma-optical emission spectrometry. After validation, the procedure was applied to the determination of cobalt in pharmaceutical preparation samples containing cobalamin (vitamin B12).

scholarly journals Optimized Simultaneous Determination of Several Elements in Human Intestinal Caco-2 TC7 Cells by Inductively Coupled Plasma-Mass Spectrometry after Closed Vessel Microwave Digestion

2003 ◽  
Vol 86 (6) ◽  
pp. 1225-1231 ◽  
Author(s):  
Laurent Noël ◽  
Thierry Guérin ◽  
Jean-Marc Frémy ◽  
Hélène Huet ◽  
Martine Kolf-Clauw
Keyword(s):  
Mass Spectrometry ◽  
Inductively Coupled Plasma ◽  
Certified Reference Materials ◽  
Microwave Digestion ◽  
Absorption Spectrometry ◽  
Inductively Coupled ◽  
Flame Atomic Absorption ◽  
Icp Ms ◽  
Plasma Mass Spectrometry

Abstract A rapid procedure, based on closed vessels microwave digestion and inductively coupled plasma-mass spectrometry (ICP-MS), was evaluated to ascertain the effect of chronic exposure to cadmium on intracellular accumulation of minor and essential trace elements in cultured epithelial cells (Caco-2 TC7). For all measurements, the method of external calibration was used and 3 elements (Be, Sc, In) were selected as internal standards. Optimization procedures are discussed and results are presented for the total determination of 9 key analytes (Na, Mg, Ca, Cr, Mn, Cu, Zn, Mo, and Cd) in certified reference materials (CRMs) and 20 samples of Caco-2 TC7 cells long-term exposed to Cd. The performance characteristics of the analytical system were evaluated by calibration and linearity, limits of detection and quantitation, accuracy with spiking, trueness and repeatability with available CRMs. As a complement to the ICP-MS determinations, both available CRMs and cell samples were analyzed either by electro thermal-or flame atomic absorption spectrometry. The results were in good agreement with the ICP-MS results.

scholarly journals Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of Cooking

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Aline P. Oliveira ◽  
Geyssa Ferreira Andrade ◽  
Bianca S. O. Mateó ◽  
Juliana Naozuka
Keyword(s):  
Phaseolus Vulgaris ◽  
Atomic Absorption Spectrometry ◽  
Atomic Absorption ◽  
Graphite Furnace ◽  
Total Concentration ◽  
Absorption Spectrometry ◽  
Protein Digestibility ◽  
Black Beans ◽  
Flame Atomic Absorption ◽  
Negative Effect

Beans (Phaseolus vulgaris L.) are among the main sources of protein and minerals. The cooking of the grains is imperative, due to reduction of the effect of some toxic and antinutritional substances, as well as increase of protein digestibility. In this study, the effects of cooking on albumins, globulins, prolamins, and glutelins concentration and determination of Fe associated with proteins for different beans varieties and on phaseolin concentration in common and black beans were evaluated. Different extractant solutions (water, NaCl, ethanol, and NaOH) were used for extracting albumins, globulins, prolamins, and glutelins, respectively. For the phaseolin separation NaOH, HCl, and NaCl were used. The total concentration of proteins was determined by Bradford method; Cu and Fe associated with phaseolin and other proteins were obtained by graphite furnace atomic absorption spectrometry and by flame atomic absorption spectrometry, respectively. Cooking promoted a negative effect on (1) the proteins concentrations (17 (glutelin) to 95 (albumin) %) of common beans and (2) phaseolin concentration (90%) for common and black beans. Fe associated with albumin, prolamin, and glutelin was not altered. In Fe and Cu associated with phaseolin there was an increase of 20 and 37% for the common and black varieties, respectively.

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