Extração assistida por ultrassom para determinação de Ca, Fe, K e Na em amostras de achocolatado em pó
The minerals are characterized as micronutrients, are acquired by alimentation, being important substances to human health, either by absence, as calcium, iron and potassium, and by your excess, such as sodium. The consumption of chocolate powder is even greater for people of all ages, mainly for ki...
| Autor principal: | Ferreira, Bruno Luís |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/16715 |
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| Resumo: |
The minerals are characterized as micronutrients, are acquired by alimentation, being important substances to human health, either by absence, as calcium, iron and potassium, and by your excess, such as sodium. The consumption of chocolate powder is even greater for people of all ages, mainly for kids, for that reason the analysis of the components of this product are important to the correct choice by the consumers. A simple and quickly method for determination of Ca, Fe, K and Na in samples of chocolate powder using ultrasound assisted extraction was proposed. The determinations were performed by photometry detection and the atomic absorption spectrophotometry with flame atomization (FAAS). The method was simple and accurate, with detection limit (LOD) of 0,1 mg g-1 to Ca, K and Na and 0,02 mg g-1 to Fe, the values of the RSD were lower than 13%, and to check the efficiency of the method, the results was compared with acid digestion . 10 samples of chocolate powder of different brands were analyzed and the obtained concentrations were compared with the Brazilian Table of Food Composition (TACO) and also with the values informed in the label of the products. The obtained results, in the majority of samples were not in accordance to the TACO values and the label values. |
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