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Abstract(s)
Nos dias de hoje existe uma grande preocupação da população em fazer uma alimentação mais saudável, uma alimentação que tenha nos seus alimentos elementos que não prejudiquem a saúde mas sim que a tornem mais forte. Um desses elementos que pode trazer benefício para a saúde é o Germânio, elemento de estudo no presente trabalho.
Neste trabalho determinou-se a concentração de Germânio em alguns alimentos. Os alimentos usados foram: espargos, ginseng, cogumelos, rabanete, gengibre, aloé vera e alho. Para se fazer a decomposição das amostras foi usada uma solução de ácido nítrico concentrado (67%) e peróxido de hidrogénio (30%), de seguida as soluções resultantes foram analisadas por espectrometria de massa ligado a um plasma acoplado indutivamente (Inductive Coupled Plasma - Mass Spectrometry (ICP-MS)). Esta técnica permitiu estudar os três isótopos mais abundantes de germânio (Ge70, Ge72 e Ge74).
Como principais resultados deste trabalho pode-se referir que o alimento que apresenta uma maior concentração de Germânio é o ginseng (243,0 ng/g), seguindo-se o alho (152,6 ng/g). Com concentrações bastante próximas ficaram os espargos, gengibre e cogumelos com um valor aproximado de 75 ng/g. As concentrações mais baixas formam encontradas no aloé vera e rabanete, com valores de 38,16 e 21,85ng/g respectivamente.
Com estes resultados podemos concluir que para ter uma alimentação rica neste elemento deve-se ingerir ginseng e alho pois dos alimentos estudados são os mais ricos em Germânio.
Nowadays there is great public concern in having a healthier diet; diets that contain elements that are not harmful to health but instead make it stronger. One of those elements that can bring benefit to health is elemental Germanium, which is the element of study in the present work. In the present work the concentration of germanium in some foods was determined. The studied foods were: asparagus, ginseng, mushrooms, radish, ginger, aloe vera and garlic. The decomposition of the samples was achieved with concentrated nitric acid (67%) and hydrogen peroxide (30%). The resulting sample solutions were analyzed by Inductive Coupled Plasma - Mass Spectrometry (ICP-MS). This technique allowed the study of the most abundant isotopes of germanium (Ge70, Ge72, and Ge74). Based on the obtained results it can be concluded that among the studied foods ginseng contains the highest concentration of germanium (243.0 ng/g), followed by garlic (152.6 ng/g). Lower concentrations were obtained for asparagus, ginger and mushrooms (approximately 75 ng/g). The lowest concentrations were found in aloe vera and radish: 38.16 and 21.85 ng/g, respectively. Thus it can be concluded that to have a germanium-rich diet ginseng and garlic should be ingested because these foods contain high concentrations of this element.
Nowadays there is great public concern in having a healthier diet; diets that contain elements that are not harmful to health but instead make it stronger. One of those elements that can bring benefit to health is elemental Germanium, which is the element of study in the present work. In the present work the concentration of germanium in some foods was determined. The studied foods were: asparagus, ginseng, mushrooms, radish, ginger, aloe vera and garlic. The decomposition of the samples was achieved with concentrated nitric acid (67%) and hydrogen peroxide (30%). The resulting sample solutions were analyzed by Inductive Coupled Plasma - Mass Spectrometry (ICP-MS). This technique allowed the study of the most abundant isotopes of germanium (Ge70, Ge72, and Ge74). Based on the obtained results it can be concluded that among the studied foods ginseng contains the highest concentration of germanium (243.0 ng/g), followed by garlic (152.6 ng/g). Lower concentrations were obtained for asparagus, ginger and mushrooms (approximately 75 ng/g). The lowest concentrations were found in aloe vera and radish: 38.16 and 21.85 ng/g, respectively. Thus it can be concluded that to have a germanium-rich diet ginseng and garlic should be ingested because these foods contain high concentrations of this element.
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Keywords
Germânio Alimentos ICP-MS Isótopos Germanium Food Isotopes
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Publisher
Instituto Politécnico do Porto. Instituto Superior de Engenharia do Porto