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Multi-element characterisation of carob, fig and almond liqueurs by MP-AES

2018Journal article Open access
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dc.contributor.authorRodríguez Solana, Raquel
dc.contributor.authorDias Carlier, Jorge
dc.contributor.authorClara Costa, Maria
dc.contributor.authorRomano, Anabela
dc.date.accessioned2020-08-04T15:24:06Z
dc.date.available2020-08-04T15:24:06Z
dc.date.issued2018
dc.description.abstractCarob pod, fig and almond liqueurs are produced in various Mediterranean regions. This work reports the mineral content of these traditional beverages and evaluates the influence of the raw material. Twenty-five fruit liqueurs from 16 producers were analysed. A simple open-vessel sample mineralization by wet digestion using nitric acid-hydrogen peroxide (1:1) was used before spectrometric analysis. Nine essential elements (Cu, Ca, Mg, Na, K, Fe, Zn, Mn and P) and two non-essentials (Cd and Pb) were quantified by microwave plasma-atomic emission spectrometry (MP-AES). Carob liqueur presented the broader profile of minerals and was the only fruit liqueur containing iron (72.7% of samples), phosphorous, manganese and low levels of lead (in two of the 11 samples). Conversely, almond liqueurs contained the lowest mineral content with only five elements detected. Fruit liqueurs showed variability in mineral content even within the same liqueur, presumably as a consequence of the different manufacturing processes. Despite this variability, application of principal component analysis to essential mineral concentrations (K, Na, Ca, Mg, Mn, Fe and Zn) resulted in satisfactory classification (PC1 and PC2 accounting for 78.5% of the total variance) of the Portuguese liqueurs evaluated.pt_PT
dc.description.sponsorshipSFRH/BPD/103086/2014pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1002/jib.495pt_PT
dc.identifier.issn50-0416
dc.identifier.urihttp://hdl.handle.net/10400.1/14601
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstitute of Brewingpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEssential mineral elementspt_PT
dc.subjectToxic metalspt_PT
dc.subjectLiqueurspt_PT
dc.subjectMP-AESpt_PT
dc.subjectDieta mediterrânica
dc.titleMulti-element characterisation of carob, fig and almond liqueurs by MP-AESpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F77093%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F04326%2F2013/PT
oaire.citation.endPage309pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage300pt_PT
oaire.citation.titleJournal of the Institute of Brewingpt_PT
oaire.citation.volume124pt_PT
oaire.fundingStreamSFRH
oaire.fundingStream5876
person.familyNameRodríguez Solana
person.familyNameCarlier
person.familyNameCosta
person.familyNameRomano
person.givenNameRaquel
person.givenNameJorge
person.givenNameMaria Clara
person.givenNameAnabela
person.identifier624004
person.identifier.ciencia-idFE10-7889-0562
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person.identifier.orcid0000-0003-4204-7387
person.identifier.orcid0000-0003-0675-2716
person.identifier.orcid0000-0003-1340-5237
person.identifier.orcid0000-0002-7204-7428
person.identifier.ridI-6317-2015
person.identifier.ridM-6189-2013
person.identifier.scopus-author-id55081917100
person.identifier.scopus-author-id7102166949
person.identifier.scopus-author-id35354952400
person.identifier.scopus-author-id56249997600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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