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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/12/2024 |
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Data da última atualização: |
22/01/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SOUZA, P. G. de; PALLONE, J. A. L.; ORLANDO, E. A.; COSTA-SANTOS, A. C.; AYRES, E. M. M.; ROSENTHAL, A.; TEODORO, A. J. |
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Afiliação: |
PÂMELA GOMES DE SOUZA, UNIVERSIDADE FEDERAL FLUMINENSE; JULIANA AZEVEDO LIMA PALLONE, UNIVERSIDADE ESTADUAL DE CAMPINAS; EDUARDO ADILSON ORLANDO, UNIVERSIDADE ESTADUAL DE CAMPINAS; AUGUSTO CÉSAR COSTA-SANTOS, UNIVERSIDADE ESTADUAL DE CAMPINAS; ELLEN MAYRA MENEZES AYRES, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; AMAURI ROSENTHAL, CTAA; ANDERSON JUNGER TEODORO, UNIVERSIDADE FEDERAL FLUMINENSE. |
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Título: |
Evaluation of oxalic acid extraction and quantification methods in the different purslane (Portulaca oleracea L.) matrices and spinach (Spinacea oleracea). |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
MethodsX, v. 13, n., p. 102863, 2024. |
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DOI: |
10.1016/j.mex.2024.102863 |
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Idioma: |
Inglês |
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Conteúdo: |
Purslane (Portulaca oleracea) and spinach (Spinacea oleracea) are species with elevated levels of oxalic acid, an antinutrient that interferes in the bioaccessibility of minerals such as calcium and iron. Evaluating methods to determine oxalic acid content with reduced matrix interference, such as employing Flame Atomic Absorption Spectrometry (FAAS), can enhance the specificity of determinations. The different matrices of purslane (whole plant, leaves, and juice) and spinach (whole plant) were tested using three extraction methods (M1, M2, and M3). The oxalic acid content was evaluated by UV-vis spectrophotometry and FAAS (Flame Atomic Absorption Spectrometry). The absence of the precipitation step in M1 resulted in high levels of oxalic acid in the investigated matrices. The quantification of oxalic acid by FAAS for M2 (6M HCl for 1 hour at 100°C) and M3 (0.25N HCl for 15 minutes at 100°C) in the samples of purslane leaves and spinach whole plants yielded statistically similar results. However, the analysis by UV-vis spectrophotometry for M2 and M3 showed significant discrepancies in all evaluated samples, suggesting interference from colored compounds in the food matrix. |
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Palavras-Chave: |
Antinutrients; FAAS UV-vis spectrophotometry. |
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Thesaurus Nal: |
Extraction; Food technology; Oxalic acid. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02024nam a2200253 a 4500
001 2171055
005 2025-01-22
008 2024 bl uuuu u00u1 u #d
024 7 $a10.1016/j.mex.2024.102863$2DOI
100 1 $aSOUZA, P. G. de
245 $aEvaluation of oxalic acid extraction and quantification methods in the different purslane (Portulaca oleracea L.) matrices and spinach (Spinacea oleracea).$h[electronic resource]
260 $aMethodsX, v. 13, n., p. 102863, 2024.$c2024
520 $aPurslane (Portulaca oleracea) and spinach (Spinacea oleracea) are species with elevated levels of oxalic acid, an antinutrient that interferes in the bioaccessibility of minerals such as calcium and iron. Evaluating methods to determine oxalic acid content with reduced matrix interference, such as employing Flame Atomic Absorption Spectrometry (FAAS), can enhance the specificity of determinations. The different matrices of purslane (whole plant, leaves, and juice) and spinach (whole plant) were tested using three extraction methods (M1, M2, and M3). The oxalic acid content was evaluated by UV-vis spectrophotometry and FAAS (Flame Atomic Absorption Spectrometry). The absence of the precipitation step in M1 resulted in high levels of oxalic acid in the investigated matrices. The quantification of oxalic acid by FAAS for M2 (6M HCl for 1 hour at 100°C) and M3 (0.25N HCl for 15 minutes at 100°C) in the samples of purslane leaves and spinach whole plants yielded statistically similar results. However, the analysis by UV-vis spectrophotometry for M2 and M3 showed significant discrepancies in all evaluated samples, suggesting interference from colored compounds in the food matrix.
650 $aExtraction
650 $aFood technology
650 $aOxalic acid
653 $aAntinutrients
653 $aFAAS UV-vis spectrophotometry
700 1 $aPALLONE, J. A. L.
700 1 $aORLANDO, E. A.
700 1 $aCOSTA-SANTOS, A. C.
700 1 $aAYRES, E. M. M.
700 1 $aROSENTHAL, A.
700 1 $aTEODORO, A. J.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 2 | |
| 1. |  | AZEVEDO, M. I. G.; OLIVEIRA, S. T.; SILVA, C. F. B.; CARNEIRO, R. F.; NAGANO, C. S.; GADELHA, A. C. S.; TORRES, D. C.; GIRÃO; MUNIZ, C. R.; FREITAS, C. D. T.; GRANGEIRO, T. B. Secretory production in Escherichia coli of a GH46 chitosanase from Chromobacterium violaceum, suitable to generate antifungal chitooligosaccharides. International Journal of Biological Macromolecules, v. 165, Part A, 15 December, p. 1482-1495, 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 2. | | AZEVEDO, M. L. G.; OLIVEIRA, S. T.; SILVA, C. de F. B. da; CARNEIRO, R. F.; NAGANO, C. S.; GADELHA, A. C. S.; TORRES, D. C.; MONTEIRO JUNIOR, J. E.; GIRAO, M. S.; MUNIZ, C. R.; FREITAS, C. D. T.; GRANGEIRO, T. B. Secretory production in Escherichia coli of a GH46 chitosanase from Chromobacterium violaceum, suitable to generate antifungal chitooligosaccharides. lntemational Journal of Biological Macromolecules, v. 165, p. 1482-1495, 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| Registros recuperados : 2 | |
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