Original scientific paper

https://doi.org/10.31727/gzb.42.6.5

Iron content in celeriac on the Zagreb market

Marko Petek ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Sanja Fabek Uher ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Tomislav Karažija ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Matea Ćosić ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Boris Lazarević ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Mirjana Herak Ćustić ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Celery is a vegetable with low calories and low content of vitamins, but has many good benefits on health. Iron is an essential microelement for plants and for humans too. Therefore, it is necessary to satisfy RDA (Recommended Dietary Allowance) uptake of 8-20 mg/day. The goal of present research was to determine the celeriac iron content regarding conventional and ecological agricultural production. Samples were taken in city of Zagreb in chain stores, stores with organic products and markets. After digestion with concentrated HNO3 and HClO4, iron was determined by AAS (Atomic Absorption Spectroscopy). Statistical data analysis was performed using Analysis of variance method (ANOVA). Iron celeriac content ranged from 39.68 to 68.11 mg Fe/kg DW, and from 0.44 to 0.71 mg Fe/100 g fresh weight.

Keywords

Apium graveolens var. rapaceum Mill.; daily needs; dry matter; microelements

Hrčak ID:

231150

URI

https://hrcak.srce.hr/231150

Publication date:

24.12.2019.

Article data in other languages: croatian

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