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http://repositorio.ital.sp.gov.br/jspui/handle/123456789/727
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Campo DC | Valor | Idioma |
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dc.contributor.author | Rebellato, Ana Paula; et al. | - |
dc.contributor.other | PT_Br | |
dc.date.accessioned | - | |
dc.date.accessioned | 2023-04-19T20:11:22Z | - |
dc.date.available | PT_Br | |
dc.date.available | 2023-04-19T20:11:22Z | - |
dc.date.copyright | - | |
dc.date.issued | 2023 | - |
dc.identifier | PT_Br | |
dc.identifier.citation | International Journal of Environmental Research and Public Health, v. 20, n. 4, p. 3707, 2023. | pt_BR |
dc.identifier.uri | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/727 | - |
dc.description.abstract | This study aimed to evaluate the content of 11 inorganic elements (Al, Cr, Co, Ni, As, Mo, Cd, Sb, Ba, Hg, and Pb) in commercial plant-based and animal-based yogurts for comparison purposes. The samples were mineralized using a simple and fast ultrasound-assisted acid digestion method at 80 C for 35 min, and the determination of inorganic elements was performed by ICP-MS. The method was validated according to the INMETRO guide, obtaining recoveries from 80 to 110%, precision from 6 to 15%, and a limit of quantification (LOQ) ranging from 200 g/kg (Al) to 4 g/kg (other elements). The element concentrations in the plant-based yogurts were Al(<LOQ-9019.05); Cr(<LOQ-88.14); Co(<LOQ-40.56); Ni(31.71-700.46); As(<LOQ-10.61); Mo(<LOQ-355.70); Cd(<LOQ- 4.37); Sb and Hg(<LOQ); Ba(<LOQ-1505.71), and Pb(<LOQ-21.58) g/kg. The elements Mo and Ba were quantified only in the animal-based yogurts, with levels of 72.54 and 160.76 g/kg, respectively. The results showed a large variation in the concentration of inorganic elements, which demonstrates the importance of knowing the composition of plant-based foods to ensure the safety and health of consumers. | pt_BR |
dc.format | PT_Br | |
dc.language | PT_Br | |
dc.language.iso | en | pt_BR |
dc.rights | PT_Br | |
dc.source | PT_Br | |
dc.subject | Plant-based; | pt_BR |
dc.subject | Inorganic contaminants | pt_BR |
dc.subject | Estimated dietary intake | pt_BR |
dc.subject | Food safety | pt_BR |
dc.subject | Public health | pt_BR |
dc.title | Inorganic Contaminants in Plant-Based Yogurts Commercialized in Brazil | pt_BR |
dc.type | Article | pt_BR |
dc.date.updated | - | |
dc.subject.cnpq | PT_Br | |
dc.contributor.CRUESP | PT_Br | |
dc.subjec.otherlanguage | ||
dc.subject.wos | PT_Br | |
dc.identifier.italrecordnumber | - | |
dc.creator.id | PT_Br | |
dc.contributor.authoremail | PT_Br | |
dc.contributor.authorital | PT_Br | |
dc.contributor.authorexternal | PT_Br | |
dc.contributor.nameofprogram | PT_Br | |
dc.contributor.institution | PT_Br | |
dc.contributor.event | PT_Br | |
dc.publisher.city | PT_Br | |
dc.publisher.country | PT_Br | |
dc.date.monthofcirculation | - | |
dc.description.areaofknowledge | PT_Br | |
dc.description.references | PT_Br | |
dc.description.reference | PT_Br | |
dc.description.sponsor | PT_Br | |
dc.description.sponsor-standard | PT_Br | |
dc.description.sponsorremissive | PT_Br | |
dc.description.sponsordocumentnumber | PT_Br | |
dc.description.volume | PT_Br | |
dc.description.volumesupplement | PT_Br | |
dc.description.issuenumber | - | |
dc.description.issuesupplement | PT_Br | |
dc.description.issuespecial | PT_Br | |
dc.description.firstpage | PT_Br | |
dc.description.lastpage | PT_Br | |
dc.rights.accessrights | PT_Br | |
dc.identifie.eissn | PT_Br | |
dc.identifie.wos | PT_Br | |
dc.identifie.doi | PT_Br | |
dc.identifie.doi | PT_Br | |
dc.identifie.url | PT_Br | |
dc.identifie.local | PT_Br | |
dc.format.support | PT_Br | |
dc.creator.orcid | PT_Br | |
Aparece nas coleções: | Artigos Científicos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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Inorganic Contaminants in Plant-Based....pdf | 712.33 kB | Adobe PDF | Visualizar/Abrir |
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