Abstract
ABSTRACTBatches of white asparagus (Asparagus officinalis, L. var Ciprés) were analyzed by flame atomic absorption spectrophotometry to investigate the variations in chromium and nickel contents caused by the freezing process and storage of spears at −18C for 45 and 90 days. Samples of asparagus were classified into two groups according to diameter, < 11 mm and > 14 mm spears. The spear was cut into two portions, the apical portion (7 cm from the spear tip) and the basal portion (14 cm of the remaining stem). Mean concentrations were 0.61 ± 0.18 and 4.23 ± 0.56 mg/kg (dry weight) for chromium and nickel, respectively. Three‐factor analysis of variance revealed statistically significant differences during frozen storage for both chromium and nickel content. Spear diameter had no statistically significant effect on chromium and nickel concentrations. Statistically significant interportion differences were found only for nickel levels, which were greater in the apical portion.
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