Abstract
The current study involves two analytical research techniques, inductively coupled plasma-mass spectrometry (ICP-MS) and energy dispersive X-ray fluorescence (EDXRF) spectroscopy, used to determine the elemental composition of different legumes usually produced and consumed in Slovenia. Results indicate that data obtained using these methods are in agreement with certified reference materials. In total, nineteen elements were determined from twenty legume samples. An intercomparison between four macro- (P, S, K, Ca) and three microelements (Fe, Zn, Mo) measured using ICP-MS and EDXRF methods showed a strong correlation. The EDXRF was found to be a cheaper, simpler and more environmentally friendly method for determination of elements P, S, Cl, K, Ca, Fe, Zn, Mo, Sr, Rb, Ti and Br in legumes, while for the identification and determination of Na, Mg, V, Cr, Mn, Co and Cu content ICP-MS was the method of choice due to its excellent sensitivity and accuracy. Using principal component analysis (PCA), the samples of the studied legumes were classified into four groups according to their elemental composition.
Highlights
Legumes are of prime importance in human or animal nutrition with a great variety of plants.[1]
This means that limit of detection (LOD) of inductively coupled plasma-mass spectrometry (ICP-MS) were approximately two orders of magnitude lower compared to energy dispersive X-ray fluorescence (EDXRF)
The determination of element Cl by ICP-MS was impossible since it forms negative ions, while EDXRF enables its determination as an essential element being one of the main electrolytes in the body
Summary
Legumes are of prime importance in human or animal nutrition with a great variety of plants.[1]. Legume grains play a vital role in many traditional diets worldwide but are valuable for the food and animal feed industries.[3] The common bean is the most important grain legume for direct human consumption which provides 10 – 20% of the adult requirements for nutrients, namely Fe, P, Mg, Mn, and to a lesser degree for Zn, Cu and Ca.[4] Chickpea applies the third most important grain legume for human consumption after beans and peas.[5] According to the FAO, in 2019 the total world production was the highest for soybeans, followed by beans (Phaseolus spp.), peas, chickpeas, lentils, faba beans and lupins.[6]
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