HOME > EDICIONES > Año 2001, Volumen 51 - Número 2
Artículos Generales
Estudo do conteúdo mineral de iogurtes naturais e com sabor de frutas, comercializados na cidade de São Paulo, Brasil
Nilva Aparecida Ressinetti Pedro, Elisabeth de Oliveira, Sabrina Penazzi Filli e Darilena Monteiro Porfírio
Instituto de Química, Universidade de São Paulo. São Paulo, Brazil.
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SUMMARY
Study of the mineral content of natural or fruits yogurts from State of São Paulo, Brazil
The contents of the macrominerals Na, K, Ca, Mg, and P and the microminerals Fe, Zn, Cu, Mn, Sn and Ni, present in 44 samples of natural or fruits yogurts, of 9 different brands, available in the commerce of São Paulo State, Brazil, were evaluated. Acid digestion assisted by microwave and the determination of the elements by inductively coupled argon plasma atomic emission spectrometry (ICP-OES) were employed. The results showed that the yogurts are good sources of Ca, P and K, reasonable sources of Na, Mg and Fe, and poor sources of Zn and Cu. The multivariate analysis showed non-significant differences among the brands and the flavors studied.
Key words: Mineral content, yogurts, microwaves, ICP-OES.
Recibido: 04/08/2000
Aceptado: 27/04/2001
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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