Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry.

Abstract:

:Microgreens are an emerging class of vegetables, which have become increasingly important in the agri-food market in recent years, and contain a number of macro- and micro-nutrients. This paper presents a rapid method for the elemental analysis of microgreens based on total reflection X-ray fluorescence (TXRF) spectroscopy, without preliminary sample digestion. The following elements were detected and quantified simultaneously for six microgreen genotypes, belonging to Asteraceae and Brassicaceae: P, S, K, Ca, Cl, Mn, Fe, Ni, Cu, Zn, Br, Rb, Sr. The limit of detection (LOD) varied depending on the element and ranged between 0.1 mg kg-1 for Sr and 42 mg kg-1 for P. The method was validated using certified standards, and results compared with those obtained using a conventional ICP-AES method requiring sample digestion. The paper also presents the advantages and disadvantages of the two techniques.

journal_name

Food Chem

journal_title

Food chemistry

authors

Allegretta I,Gattullo CE,Renna M,Paradiso VM,Terzano R

doi

10.1016/j.foodchem.2019.05.187

subject

Has Abstract

pub_date

2019-10-30 00:00:00

pages

86-93

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(19)31002-7

journal_volume

296

pub_type

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