Abstract
The study aimed to evaluate fourteen elements’ profiles of legumes and oilseeds, of various geographical origins, available on the Polish market. They were determined by flame atomic absorption spectrometry (F-AAS) and spectrophotometric method (phosphorus) in 90 analytical samples. In general, legumes were characterized with lower mean concentrations of Ca, Mg, Na, P, Zn, Cu, Fe, Mn, and Cr than oilseeds. However, the concentrations ranges within each group differed significantly (p < 0.05). Calcium content varied between 6.2 and 243.5 mg/100 g in legumes and 38.4 and 2003 mg/100 g in oilseeds. In the case of Fe, its concentration was between 1.99 mg/100 g and 10.5 mg/100 g in legumes, and 2.05 mg and 12.15 mg/100 g in seeds. All the samples were characterized with Pb concentration below the LOQ (30 µg/100 g). In the case of Cd, its presence (>LOQ, 9 µg/100 g) was confirmed in one sample of legumes (soybean) and five samples of seeds (poppy seeds, roasted linseeds, hulled wheat, linseed, and sunflower seeds). The detected Cd content in every sample, except for soybean and hulled wheat, exceeded the permissible European standards. According to Kruskal-Wallis test results, Mg, Na, K, P, Zn, Cu, Mn, Cr, and Cd content depended on the type of the analyzed product, while in the case of botanical provenance such relationship was recorded for most of the analyzed components, except for Fe, Cr, and Co. Factor and cluster analyses classified the analyzed samples in view of their botanical species and type based on their mineral composition.
Highlights
Legumes are one of the oldest human foods, which are vital for the naturally balanced diet as they enhance its nutritional and phytochemical content
Lead concentration in all the analyzed samples was below the limit of quantification (LOQ) (30 μg/100 g), it was eliminated from the data analysis
There is a need for the constant monitoring of plant foods, which can be contaminated with heavy metals such as Cd or Pb
Summary
Legumes are one of the oldest human foods, which are vital for the naturally balanced diet as they enhance its nutritional and phytochemical content. Every pulse (dry peas, lentils, chickpeas, dry beans) belongs to legumes, but not all legumes such as soybean, peanuts, fresh peas, etc., are pulses [2,3] They constitute valuable sources of proteins, unsaturated fatty acids, and bioactive compounds such as mineral components [3,4,5,6]. Due to the anthropogenic activity of humans, there can be observed a certain increase in heavy metals levels both in the environment and plants, food products. In the case of Pb, its Provisional Tolerable Weekly Intake (PTWI) was found no health-protective, it was withdrawn Due to their toxicity, Pb and Cd levels should be constantly monitored in food products. Based on elemental profiles it was possible to differentiate chemometrically legumes and oleic seeds samples and classify them in view of their species and type characteristics
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