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Byline: M. A. Amaro Lopez (1), R. Moreno Rojas (1), G. Zurera Cosano (1) Keywords: Macroelements; Trace elements; Atomic absorption spectrometry; Green asparagus; Frozen storage Abstract: The contents of macroelements (Ca, Mg, Na, K y P) and trace elements (Cu, Fe, Zn and Mn) of frozen green asparagus were determined by atomic absorption spectrometry to investigate the possible changes during 45 and 90 days frozen storage at -18 degC. A significant decrease of mineral concentrations was observed at 45 days of frozen storage. After 90 days, modifications were not observed, except for Cu and P concentrations. The asparagus thickness factor resulted in significant differences in the Cu, Fe, Zn, Ca and K contents. Frozen storage time involved smaller percentages of mineral retention in the &lt 11 mm spear for Ni, Ca, Mg, K and P, and, for the rest of mineral elements, the frozen storage effect was similar for both thicknesses (&lt 11 mm and &gt 14 mm). The highest mineral concentration was found in the apical portion or tip of green asparagus, except for Mn, Cr and K. Mineral retention percentages after frozen storage time were similar in both portions (apical and basal) of the spear. Author Affiliation: (1) Department of Food Science and Technology, University of Cordoba, Campus Universitario de Rabanales, Edificio Darwin, 14014, Cordoba, Spain Article History: Registration Date: 02/04/2004 Received Date: 06/02/2004 Online Date: 30/06/2004

Fresh white asparagus spears can contribute significantly to mineral level intake for a healthful diet. Although studies revealed slight differences according to variety and portions of the asparagus spear, all contained more than 100% of recommended levels of calcium, copper, iron, magnesium, manganese, potassium, phosphorus, sodium and zinc., Variations in the copper, iron, zinc, manganes, calcium, magnesium, sodium, potassium and phosphorous content of fresh white asparagus (Asparagus officiallis, L.) as a function of the spear portion and the [...]

A study of 10 samples of cow, ewe and goat milk using flame atomic absorption spectrophotometry method to determine the calcium, magnesium, sodium and potassium levels reveals a similarity in their sodium and potassium nutrient densities. Calcium and magnesium contents are higher in ewe's and goat's milk than in cow's milk.

An atomic absorption spectophotometer, using air acetylene flame, was used to measure periodical changes in concentrations of copper, iron, zinc, and manganese present in the milk of the chief milk-yielding species, cow, ewe and goat, for one year. Results showed that ewe's and goat's milk are better sources of copper and zinc than cow's milk, and goat's milk is richer in manganese than either cow's or ewe's milk.