Naslov
Elemental characterisation of the Goji berries (Lycium barbarum)

Autori
Juranović Cindrić, Iva ; Zeiner, Michaela ; Hlebec, Dora ; Stingeder, Gerhard

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
3rd World Summit & Expo on Food Technology and Probiotics : Book of Abstract / Kruppa, Sirpa - Prag : Scientific federation, 2018, 123-123

Skup
3rd World Summit & Expo on Food Technology and Probiotics

Mjesto i datum
Prag, Češka Republika, 25.10.2018. - 26.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Goji berries, ICP-AES, elements
(Goji berries, ICP-AES, micro and macroelements)

Sažetak
Goji berries or wolfberries (Lycium barbarum) are colloquially called superfoods. Due to their remarkable high concentration of antioxidants, dietary fiber, phytosterols, essential amino acids, monounsaturated fats, vitamins and especially valuable trace minerals these fruits are nutrient valuble and have a positive impact on human health. The interest in inorganic analysis of food products mainly stems from nutritional concerns covering up to 14 nutrient (or essential) elements and associated requirements for proper labelling stipulated by national regulatory bodies. In presented study goji fruits wildly grown as well as commercially available ones have been analysed. The element content of the dried goji berries have been determined using inductively coupled plasma - atomic emission spectroscopy and flame emission photometry after acidic microwave assisted digestion. Considering macronutrient elements important for humans, the goji berries analyzed contain Ca, K, Mg and Na in mg g-1 concentration, while the microelements (essential and non essential) B, Ba, Co, Cr, Cu, Fe, Li, Mn, Ni, Pb, Se, Sr, V and Zn are present at g g-1 level. Apart from the nutritional beneficial content of essential elements, the concentrations of metal contaminants (e.g. Cd, Pb) transfered through food processing and packaging, are valuble information on the general food safety. The obtained results show that the potentially toxic elements are present in berries samples below the maximum allowed values.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Nutricionizam

POVEZANOST RADA