ELEMENTAL ANALYSIS OF CULINARY HERBS AND SPICES BY ICP OES: CLASSIFICATION BY CHEMOMETRICS

The inductively coupled plasma optical emission spectrometry method (ICP OES) was optimized and validated for the quantification of 21 elements in 88 samples of 23 types of culinary herbs and spices. All analyzed samples were low in Na, but rich in Ca, K and P. Among the microelements, the most abu...

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Autors principals:	Aleksandra N. PAVLOVIĆ, Jelena M. MRMOŠANIN, Snežana Č. JOVANOVIĆ, Snežana S. MITIĆ, Snežana B. TOŠIĆ, Jovana N. KRSTIĆ, Gordana S. STOJANOVIĆ
Format:	Artigo
Idioma:	Inglês
Publicat:	Babes-Bolyai University 2020-06-01
Col·lecció:	Studia Universitatis Babes-Bolyai Chemia
Matèries:	culinary herbs, spices, macro and microelements, ICP OES, chemometrics, classification
Accés en línia:	https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/7936
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