Data/hora: 01/06/2024 00:48:13

Biblioteca(s): 	Embrapa Pecuária Sudeste.	
Data corrente: 	04/09/2017	
Data da última atualização: 	14/11/2017	
Autoria: 	BRITO, A. L. B. de; OLIVEIRA, A. F. de; NOGUEIRA, A. R. de A.; PESSOA, A. G. G.; PONTES, L. de F. B. L. de.	
Afiliação: 	Anna Luíza Bizerra de Brito, UFPB; Aline Fernandes de Oliveira, UFSCar; ANA RITA DE ARAUJO NOGUEIRA, CPPSE; Amália Geiza Gama Pessoa, UFBA; Liliana de Fatima Bezerra Lira de Pontes, UFPB.	
Título: 	Determination of inorganic constituents and physicochemical characterization of functional flour samples.	
Ano de publicação: 	2017	
Fonte/Imprenta: 	Microchemical Journal, v. 132, p. 112-118, 2017.	
DOI: 	https://doi.org/10.1016/j.microc.2017.01.017	
Idioma: 	Inglês	
Conteúdo: 	The increased consumption of foods with functional properties without the health surveillance agency approval of the label has led to public concern, becoming necessary to monitor the quality of this product type to ensure the benefit of its consumption. In this work 60 functional flours of 20 different types were evaluated using spectroanalytical techniques to determine macronutrients, micronutrients, and non-essential elements. Additionally, analysis of crude protein determination was performed. Greater concentrations of macronutrients (K N P N Ca N Mg) ranging from 746.4 up to 30,328 mg kg&#8722;1 were observed. Micronutrients (in descending order for Fe, Al, Mn, Cu, Mo, and Cr) concentrations ranged from 0.03 up to 160.1 mg kg&#8722;1 . Otherwise, the non-essential elements, As, Cd, and Pb detected in some of the evaluated flours met legal requirements. Principal Component Analysis (PCA) was applied to evaluate the significance of the variables (elements).	
Palavras-Chave: 	Functional flour; Macro and micronutrients; Spectroanalytical techniques.	
Categoria do assunto: 	W Química e Física	
Registro original: 	Embrapa Pecuária Sudeste (CPPSE)	
Exemplares: 	CPPSE - (24096-1) - UPC - AP - DD - PROCI-2017.00036 - BRI - 2017.00164 - DIS