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Nutritional Mineral in Foods by TXRF: an easy, fast and reliable approach for food characterization

Roberto Piro, Emanuele Sangiorgi
  • Abstract:
    The mineral nutritional values of foods is an important aspect that should be considered (especially the intake for iron, calcium, potassium, manganese, copper, chromium and zinc) to obtain a correct balanced diet, that is essential to maintaining good health. In the literature there are many information on mineral content of different foods, but due to the high analytical costs of traditional methods (AAS, ICP-MS) in the real world, only few data are routinely produced. The use of an alternative cheap analytical technique as TXRF can help to overcome this knowledge gaps.
  • Keywords:
    TXRF, food, nutritional mineral, slurry pretreatment
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  • DOI:
    _unreg_tc23-2016.031

Event details:

  • IMEKO TC:
    TC23
  • Event name:
    2nd IMEKOFOODS Conference
  • Title:

    Metrology Promoting Objective and Measurable Food Quality and Safety

  • Place:
    Benevento, ITALY
  • Time:
    2 October 2016 - 10 October 2016