Cuantificación de minerales en siete harinas

Abstract

In the present research is determined the content of sodium, potassium, manganese, magnesium, calcium and phosphorus in the food known as seven flours and in them flours that it make up as corn, soy, starch of achira, bean, banana green, barley and wheat. The analysis is performed in flours from of different localities of the Ecuador. The quantification of them minerals is made by spectrophotometry of absorption Atomic except for the phosphorus that is it made by spectrophotometry UV-visible, using digestion acid for the preparation of all the samples. The results obtained in the mix of seven flours have demonstrated be a great source of minerals, obtaining a high content of K with 860 ± 42.3 mg/100 g, Mn with 1.31 ± 0.02 mg/100 g, Mg with 117 ± 3.40 mg/100 g, Ca with 81.3 ± 4.97 mg/100 g, P with 77.1 ± 0.23 mg/100 g and a low content of sodium with 11.0 ± 0.36 mg/100 g. A portion of 100 g of this mixture presented a content high in Mn with 20% VDR, a content medium on K and Mg with 5 - 10% VDR respectively, a low content in Ca and P with 3% VDR and a very low Na content with 0.27% VDR. Also in the individual analysis of the samples is highlighted the flour of wheat from of Oña, which presented a high content of Mn with 9.29 ± 0.42 mg/100 g, Mg with 189 ± 2.40 mg/100 g and P with 205 ± 4.06 mg/100 g, while the soybean meal of Tablón obtained a greater content of K with 2291 ± 59.4 mg/100 g and Ca with 184 ± 5.91 mg/100 g