Determination of Calcium, Iron, Sodium and Potassium in Bean Varieties by Flame Atomic Absorption Spectroscopy

Abstract

The determination of the minerals present in the beans is of great importance to evaluate their nutritional value; for which, calcium, iron, sodium and potassium were determined by flame atomic absorption spectroscopy. To accomplish the objective, random sampling was carried out in five different places in the city of Quito, which included supermarkets and popular markets. The experimental results for the five bean varieties: canario, bayo, white, red and black bean varieties; vary according to the following ranges: 11,70-12,60 % corresponds to the percentage of humidity; 69,94-122,89 mg/100 g corresponding to the calcium concentration; 4,61-5,34 mg/100 g of iron; 8,36-12,77 mg/100 g of sodium and 1192,62-1239,13 mg/100 g of potassium. White beans had the highest humidity content, while black beans were the highest concentration of minerals. By means of the t test, statistically significant differences were found between the experimental results and the data provided by the Ecuadorian Food Composition Table, which verified that an update is necessary. In addition, it was found that all analyzed parameters of all varieties differ statistically from each other, and at the same time, that within the same variety, significant differences are found between the five samples taken, demonstrating that the variety and the sample affect the nutritional values of the bean