THE CONTENT OF ESSENTIAL AND TOXIC MICROELEMENTS IN NETTLE DIOECIOUS IN THE ASPECT OF USING THE PLANT AS A FOOD RAW MATERIAL
DOI:
https://doi.org/10.15421/jchemtech.v32i2.299017Keywords:
food safety, wild plant, stinging nettle, nutritional value, toxic microelementsAbstract
The problem of the safety of using dicotyledonous nettle as a wild herbal raw material in cooking technology, collected in different territories of the Lviv region of Ukraine, is considered. The plants for analysis were collected in an area far enough away from the sources of man-made and anthropogenic pollutants, while in all the studies conducted, scientists used a plant that germinated in polluted areas or transplanted it into soil with an increased content of Pd or Cd to determine the accumulation and movement of pollutants substances in plant tissues. Peculiarities of the nutritional value of stinging nettle were studied according to literature sources. Experimental studies of the content of trace elements in three series of 5 plants of dioecious nettle were carried out. The aerial part of the plants (not lower than 10 cm above the soil surface) was selected for research. The plants were analyzed freshly collected - to avoid moisture loss, the time period between the moment of collection and the start of sample analysis did not exceed 2 hours. The measurement data were presented as the average value of the result in the series and indicated the total expanded uncertainty in absolute units (coverage ratio equal to 2 at confidence probability P = 0.95). The content of zinc, copper, manganese, cobalt, nickel, lead and cadmium was determined by the method of atomic absorption spectrophotometry; arsenic content – photometrically. The ability of nettle dicotyledons to actively absorb toxic elements was confirmed, and an elevated lead content was recorded in two samples from the soils of ecologically safe areas. For the first time, the issue of systematic quantitative determination of the content of toxic elements in wild raw materials, which will be used for cooking in the future, was raised and substantiated, which will make it possible to assess the risks of its consumption.
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