Author(s)

Dhavid Lucas Silva Santos^1*, Maiara Souza Amorim¹, Monise Ribeiro Silva¹, Anaildes Lago de Carvalho¹, Marcelo Eça Rocha², Douglas Gonçalves da Silva²

¹Faculty of Technology and Sciences, University Center, Vitória da Conquista, Bahia, Brazil.
²State University of Southwest Bahia, Vitória da Conquista, Bahia, Brazil.

Legumes have played an important role in traditional diets in various regions of the world because they meet the recommended dietary guidelines for healthy eating. The present study aimed to determine and evaluate the mineral composition of legumes consumed in the municipality of Vitória da Conquista-BA using optical emission spectrometry with inductively coupled plasma. Minerals, calcium, magnesium, potassium, iron, manganese and zinc were determined in samples of chickpeas, soybeans, peas and lentils. An oxidizing mixture consisting of nitric acid and hydrogen peroxide was used for digestion of samples in a microwave oven. The concentration of minerals in the legumes indicated a small variation within the same type of sample. The results obtained revealed that the chickpea and soybean samples presented the highest mineral content of calcium, magnesium, and zinc among the analyzed samples. In addition, the study allowed the determination of the percentage contributions of each legume in relation to the Dietary Reference Intake for each nutrient. The principal component analysis showed that legume samples can be characterized according to differences in mineral contents. This work also suggests the importance of the analysis of other legume species and localities, as the consequence of the factors were associated with the chemical composition of the vegetables.

Chemical Analyses, Nutrition, Vegetables

Santos, D.L.S., Amorim, M.S., Silva, M.R., de Carvalho, A.L., Rocha, M.E. and da Silva, D.G. (2022) Determination and Evaluation of Minerals in Legumes Consumed in Vitória Da Conquista-BA. Open Access Library Journal, 9, 1-10. doi: 10.4236/oalib.1108885.