title: [Pasta quality in view of its elemental composition].
abstract: Concentrations of iron, zinc, copper and manganese were determined in 13 different kinds of pasta available in sale. The concentrations of chemical elements were analysed, after wet mineralization, by flame atomic absorption spectrometry - AAS with deuterium background correction. Reliability of the procedure was checked by analysis of certified reference materials. The average concentrations (mg/100 g) of minerals in pasta were as follows: 16.3 for calcium; 159 for potassium; 1.93 for iron and 1.35 for zinc. These measurements allowed to estimate the realisation of the recommended daily intake of bioelements with the analysed products for an adult person. The highest percentage of realisation was estimated for wholewheat pasta. Statistical analysis has shown a strong influence of the flour type (wholemeal, semolina, wheat) used in pasta production on elements concentrations.
authors.affiliation: Katedra i Zakład Bromatologii Gdańskiego Uniwersytetu Medycznego, Gdańsk. mgrembecka@gumed.edu.pl
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Grembecka
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Mielczarek
authors.forename: Piotr
authors.initials: P
authors.lastname: Szefer
mesh_terms: D000328:Adult; D003300:Copper / Q000032:analysis*; D004040:Dietary Carbohydrates / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D005504:Food Analysis / Q000379:methods; D006801:Humans; D007501:Iron / Q000032:analysis*; D008345:Manganese / Q000032:analysis*; D009751:Nutritional Requirements; D009753:Nutritive Value; D011044:Poland; D013054:Spectrophotometry, Atomic / Q000379:methods; D015032:Zinc / Q000032:analysis*
chemical_list: D004040:Dietary Carbohydrates; D008345:Manganese; D003300:Copper; D007501:Iron; D015032:Zinc