Analysis of Boron Content in Frequently Consumed Foods in Korea
2008
Choi, Mi-Kyeong | Jun, Ye-Sook
This study analyzed boron content in commonly consumed foods by Koreans. Boron content was analyzed on 299 different foods using inductively coupled plasma atomic emission spectroscopy. The content of boron in cereals, potatoes, starches, sugars, and confectionaries was 1.11 to 828.56 μg per 100 g. As for beans, nuts, and seeds, the content of boron in acorn starch jelly was 66.15 μg per 100 g and in soybeans 1,642.50 μg per 100 g. In fruits, records show 5.29 to 390.13 μg per 100 g. The content of boron in vegetables was 17.45 to 420.55 μg per 100 g and in mushrooms 2.97 to 526.38 μg per 100 g. As for meats, eggs, milks, and oils, it posted 1.48 to 110.01 μg per 100 g. Fishes, shellfishes, and seaweeds contained 1.20 to 6,300.83 μg per 100 g of boron. Beverages, liquors, seasonings, and processed foods posted 1.06 μg per 100 g in corn cream soup and 2,026.49 μg per 100 g in cocoa. It is suggested that the data for the analysis of boron content in foods need to be more diversified and a reliable food database needs to be compiled based on the findings of the study to accurately determine boron consumption.
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