scholarly journals Influence of Thermal Preparation Method on Mineral Composition of Shrimps

2017 ◽  
Vol 74 (2) ◽  
pp. 90
Author(s):  
Gheorghe Valentin GORAN ◽  
Liliana TUDOREANU ◽  
Elena BADOI ◽  
Emanuela BADEA ◽  
Victor CRIVINEANU
Keyword(s):  
Trace Elements ◽  
Mineral Content ◽  
Preparation Method ◽  
The Other ◽  
Cooking Methods ◽  
Icp Oes ◽  
Cooking Method ◽  
Essential Trace Elements ◽  
Mineral Concentrations ◽  
Thermal Preparation

This study goal was to evaluate the effects of 3 different cooking methods (boiling, roasting, and microwaving) on mineral concentrations of shrimps from the Bucharest market. Mineral content in shrimp samples was evaluated by ICP-OES, and relative humidity was assessed by thermogravimetry. Cooking method insignificantly influenced the level of Fe. Ca and K levels were higher in cooked samples compared to raw shrimps, independent of cooking method. Essential (Cu, Se, and Zn), and non-essential and toxic (Al, Cd, Ni, and Pb) elements levels were significantly increased in boiled shrimps, compared to raw and the other 2 types of cooked samples. Generally, after cooking the lowest values of essential trace elements concentration was registered in roasted samples. The highest percentage of water loss was found in boiled samples. In general, thermal preparation increased mineral concentrations in cooked samples compared to raw shrimps.

scholarly journals Influence of Thermal Preparation Method on Mineral Composition of Mussels

2018 ◽  
Vol 75 (1) ◽  
pp. 78
Author(s):  
Gheorghe Valentin GORAN ◽  
Liliana TUDOREANU ◽  
Aura MOCANU ◽  
Emanuela BADEA ◽  
Victor CRIVINEANU
Keyword(s):  
Mineral Content ◽  
Preparation Method ◽  
The Other ◽  
Icp Oes ◽  
Cooking Method ◽  
Preparation Methods ◽  
Heavy Metal Concentrations ◽  
Zn Concentration ◽  
Mineral Concentrations ◽  
Thermal Preparation

This study focuses on evaluation of the effects of 3 different thermal preparation methods (boiling, roasting, microwaving) on mineral concentrations of mussels from Bucharest market. The mineral content in raw and cooked mussel samples was evaluated by ICP-OES and relative humidity of raw and cooked mussels by thermogravimetry. Se level in microwaved samples was significantly decreased compared to raw and the other 2 cooked mussel samples. Zn concentration in raw samples was not significantly different compared to those in roasted samples. Fe level was insignificantly different between boiled and roasted samples and significantly lowers in microwaved samples. Ni, Pb, and Se levels were significantly higher in boiled samples, and Cd levels were insignificantly different reported to cooking method. The percentage of water loss during roasting was lower than the other 2 thermal preparation methods. Potassium concentrations in cooked mussels were higher compared to raw ones. Mineral concentrations were highest in roasted samples and heavy metal concentrations in boiled mussels.

scholarly journals Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 257 ◽  
Author(s):  
Nieves Baenas ◽  
Javier Marhuenda ◽  
Cristina García-Viguera ◽  
Pilar Zafrilla ◽  
Diego Moreno
Keyword(s):  
Brassica Oleracea ◽  
The Other ◽  
Cooking Methods ◽  
Fresh Weight ◽  
Good Source ◽  
Cooking Method ◽  
Brassica Spp ◽  
Brassica Vegetables ◽  
Cooking Practices ◽  
Health Promoting

Brassica vegetables are of great interest due to their antioxidant and anti-inflammatory activity, being responsible for the glucosinolates (GLS) and their hydroxylated derivatives, the isothiocyanates (ITC). Nevertheless, these compounds are quite unstable when these vegetables are cooked. In order to study this fact, the influence of several common domestic cooking practices on the degradation of GLS and ITC in two novel Brassica spp.: broccolini (Brassica oleracea var italica Group x alboglabra Group) and kale (Brassica oleracea var. sabellica L.) was determined. On one hand, results showed that both varieties were rich in health-promoter compounds, broccolini being a good source of glucoraphanin and sulforaphane (≈79 and 2.5 mg 100 g−1 fresh weight (F.W.), respectively), and kale rich in glucoiberin and iberin (≈12 and 0.8 mg 100 g−1 F.W., respectively). On the other hand, regarding cooking treatments, stir-frying and steaming were suitable techniques to preserve GLS and ITC (≥50% of the uncooked samples), while boiling was deleterious for the retention of these bioactive compounds (20–40% of the uncooked samples). Accordingly, the appropriate cooking method should be considered an important factor to preserve the health-promoting effects in these trending Brassica.

scholarly journals Assessment of the usability of Tam Bo bentonite (Di Linh - Lam Dong) for peloid

2020 ◽  
Vol 42 (4) ◽  
Author(s):  
Tran Thi Man ◽  
Tran Thi Lan ◽  
Nguyen Anh Duong ◽  
Phan Luu Anh
Keyword(s):  
Trace Elements ◽  
Pathogenic Bacteria ◽  
Ph Value ◽  
Xrd Analysis ◽  
The Other ◽  
Mineral Component ◽  
Analysis Method ◽  
Icp Oes ◽  
Commercial Use ◽  
Very High

The study was carried out to assess the suitability of Tam Bo bentonite for application in peloid. By using the XRD analysis method, the results showed that the mineral component of Tam Bo bentonite was mainly smectite (montmorillonite) (55–73%), illite (10-14%), quartz (10–16%), and minor minerals such as siderite, feldspar, goethite, chlorite and kaolinite. Chemical composition of the samples analyzed by the XRF method composed of a high amount of SiO2 (51.38–55.16%) and Fe2O3 (5.31–7.97%), low content of Al2O3 (14.58–20.87%), and the other oxides with low content. The analysis result using the ICP-OES method indicated that bentonites in Tam Bo consisted of trace elements such as As, Ba, Cr, Cd, Co, Cu, La, La, Pb, Sb, Sc, V, Zn, and their content is similar to the values in peloid for the commercial use. Tam Bo bentonite has a pH value of 8.17, a very high CEC index (71 mg/100g), a plasticity index of 28%, expandability of 70%. All of the samples did not contain pathogenic bacteria. The study result confirms that Tam Bo bentonite responses to the criteria for making the peloid and similar to the peloids of Vale das Furnas (in Portugal), Calda (in Italy), Archena (in Spain).

COMMITTEE ON NUTRITION

PEDIATRICS ◽  
1960 ◽  
Vol 26 (4) ◽  
pp. 715-721
Keyword(s):  
Experimental Data ◽  
Trace Elements ◽  
The Other ◽  
Other Hand ◽  
Essential Trace Elements ◽  
Set Up

A diet that is well balanced in other respects usually provides adequate amounts of the essential trace elements. Except for iron, iodine, and fluorine there is rarely any need for supplying supplemental amounts of any of these minerals. Many of the known complex interrelations between trace elements are still only partly understood, and others, doubtless, remain to be discovered. Those known relations based on sound experimental data suggest that the use of "shotgun" mineral supplementations in an attempt to supply all the required trace elements, may set up gross imbalances and is obviously contraindicated. On the other hand, milk is a relatively poor source of most trace elements, and there is, therefore, reason to introduce a variety of foods in the baby's life, commencing at about 3 to 4 months of age.

scholarly journals Essential Trace Elements

2020 ◽  
Author(s):  
Patrizia Zavattari ◽  
Eleonora Loi ◽  
Matteo Serra ◽  
Paolo Valera ◽  
Daniela Cannas ◽  
...  
Keyword(s):  
Trace Elements ◽  
Human Health ◽  
Growth And Development ◽  
Essential Elements ◽  
The Other ◽  
Human Tissues ◽  
Other Hand ◽  
Toxic Agents ◽  
Essential Trace Elements

Trace elements produce double-edged effects on the lives of animals and particularly of humans. On one hand, these elements represent potentially toxic agents; on the other hand, they are essentially needed to support growth and development and confer protection against disease. The amount taken up and the accumulation in human tissues decisively control whether the exerted effects are toxic or beneficial. This entry provides a brief description of some toxic, likely essential and essential elements and their influence on human health.

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽  
2016 ◽  
Vol 36 (2) ◽  
pp. 447
Author(s):  
Tiltje Andretha Ransaleleh
Keyword(s):  
Chemical Composition ◽  
Chicken Meat ◽  
Cooking Methods ◽  
Cooking Method ◽  
Mineral Contents ◽  
Specific Test ◽  
Fresh Meat ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat

scholarly journals Contribution of Major Groups of Food Products to the Daily Intake of Selected Elements—Results from Analytical Determinations Supported by Chemometric Analysis

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3412
Author(s):  
Wojciech Koch ◽  
Marcin Czop ◽  
Agnieszka Nawrocka ◽  
Dariusz Wiącek
Keyword(s):  
Trace Elements ◽  
Dietary Intake ◽  
Daily Intake ◽  
Food Groups ◽  
Icp Oes ◽  
High Intake ◽  
Sodium Potassium ◽  
Milk Products ◽  
Dietary Recall ◽  
Very High

Food is a major source of minerals for humans. The main objective of this study was to determine the intake level of 10 essential macro- (Na, K, Ca, and Mg) and trace elements (Cu, Zn, Mn, Fe, Cr, and Se) with major food groups among young adults. Dietary intake of elements was evaluated using the 24-h dietary recall technique in combination with F-AAS and ICP-OES methods. A very high intake of sodium and a very low intake of calcium, combined with inappropriate sodium/potassium ratio, may be harmful to the health of the population. Dietary intake of trace elements was within the range of reference values in the subjects, with cereals being the major source of a majority of those elements, while meat (38% for Na), vegetables (25% for K), and milk products (75% for Ca) were the main contributors to the daily dietary intake of macroelements. PCA revealed several visible trends in the datasetAmong men, the intake of Zn, Cr Na and K was significantly correlated with the consumption of meat and vegetables, whereas Mg, Se, Fe and Cu with cereals and water and beverages. Among women, the intake of Mg was significantly correlated with the consumption of meat and vegetables.

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