Element analysis of dried figs (Ficus carica L.) from the Mediterranean areas |
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| Institution: | 1. Nutrición and Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda, Adolfo Suárez s/n, 06007 Badajoz, Spain;2. Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd, de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain;3. Instituto Tecnológico Agroalimentario de Extremadura (INTAEX-CICYTEX), Área de Vegetales, Junta de Extremadura, Avda, Adolfo Suárez s/n, 06007 Badajoz, Spain;4. Centro de Investigación Finca La Orden-Valdesequera (CICYTEX), Área de Hortofruticultura, Junta de Extremadura. Autovía Madrid-Lisboa s/n, 06187, Badajoz, Spain;1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;2. Laboratory of Separation and Reaction Engineering, Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal;3. Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.;4. Departamento Acadêmico de Alimentos (DAALM), Universidade Tecnológica Federal do Paraná, Campus Medianeira, 85884-000 Paraná, Brazil;1. Biopharmaceutical Product Research Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab City, Alexandria 21934, Egypt;3. Medical Biotechnology Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab City, Alexandria 21934, Egypt;4. Environmental Science Center, Qatar University, Doha 2713 Qatar |
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| Abstract: | The minerals content of 36 dried figs samples collected from three Mediterranean areas in 2018 was presented in this study. The aim of this research was to evaluate whether the mineral elements amounts were significantly different among the production regions. Samples grown in Italy, Greece and Turkey were analyzed in this study. Samples were found to be a good source of potassium (average content between 3.5 ± 0.2 g kg?1 and 8.12 ± 0.88 g kg?1), calcium (between 1.46 ± 0.24 g kg?1 and 4.49 ± 0.28 g kg?1), magnesium (between 0.84 ± 0.04 g kg?1 and 1.28 ± 0.15 g kg?1), and sodium (between 0.45 ± 0.04 g kg?1 and 0.70 ± 0.11 g kg?1). Cadmium ad lead concentrations were always below the regulated values and below the quantification limit in all Italian samples, whereas chromium was detected in all samples from Greece (0.05 ± 0.01 mg kg?1) and Turkey (0.03 ± 0.01 mg kg?1), and in 65 % of samples from Italy (0.08 ± 0.02 mg kg?1). Results confirm the good figs quality related to their essential trace elements content and they highlight the safety of these food products correlated to the intake of toxic elements. Furthermore, statistical analysis of the results pointed out that the mineral elements amount is significantly different among the three sample groups, hence it is possible to discriminate figs according to their geographical origin by PCA. |
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| Keywords: | Minerals Multivariate statistics Geographical?origin Food analysis Food composition |
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