01712naa a2200217 a 450000100080000000500110000800800410001902400540006010000230011424501330013726000090027052009790027965300210125865300290127965300330130870000230134170000260136470000210139070000300141177300530144120749212017-11-14       2017    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.microc.2017.01.0172DOI1 aBRITO, A. L. B. de  aDetermination of inorganic constituents and physicochemical characterization of functional flour samples.h[electronic resource]  c2017  aThe 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−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−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).  aFunctional flour  aMacro and micronutrients  aSpectroanalytical techniques1 aOLIVEIRA, A. F. de1 aNOGUEIRA, A. R. de A.1 aPESSOA, A. G. G.1 aPONTES, L. de F. B. L. de  tMicrochemical Journalgv. 132, p. 112-118, 2017.