Manganese quantification in some Egyptian food items using inductively coupled plasma optical emission spectroscopy

IF 2.1 4区 农林科学 Cyta-Journal of Food Pub Date : 2022-09-15 DOI:10.1080/19476337.2022.2112298
Sameh M. Elghnam, Samar M Aborhyem, Y. Khedr
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Abstract

ABSTRACT The current study was conducted to measure the manganese content in nine different food groups. A cross-sectional study was designed; a total of 89 food items were randomly purchased from the main markets and hypermarkets in Alexandria Governorate, then digested by wet ashing procedure and finally analyzed using ICP-OES. The highest mean Mn value was obtained in the fat group (6.75 µg/g) compared to the other eight groups, followed by nuts (4.64 µg/g) and the protein-rich food group (4.52 µg/g), while meat and its products have the lowest mean of Mn (0.53 µg/g). Manganese content in food groups is strongly correlated with the food matrix, soil composition, and fortification process. Local butter, margarine, sunflower oil, corn oil, Scomberomorus commerson, poulty fish, pistachio, and walnuts had the highest content of manganese.
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电感耦合等离子体发射光谱法定量测定埃及食品中的锰
本研究旨在测定9种不同食物组中锰的含量。设计了一项横断面研究;随机从亚历山大省主要市场和大卖场购买89种食品,采用湿灰化法消化,最后采用ICP-OES进行分析。与其他8组相比,脂肪组的平均Mn值最高(6.75µg/g),其次是坚果(4.64µg/g)和富含蛋白质的食物组(4.52µg/g),而肉类及其制品的平均Mn值最低(0.53µg/g)。食物组中的锰含量与食物基质、土壤成分和强化过程密切相关。当地的黄油、人造黄油、葵花籽油、玉米油、蓖麻、家禽鱼、开心果和核桃的锰含量最高。
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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