Food Chem 2019 Oct 29;296:86-93. Epub 2019 May 29.
Department of Soil, Plant and Food Sciences, University of Bari "Aldo Moro", Via G. Amendola 165/A, 70126 Bari, Italy.
Microgreens are an emerging class of vegetables, which have become increasingly important in the agri-food market in recent years, and contain a number of macro- and micro-nutrients. This paper presents a rapid method for the elemental analysis of microgreens based on total reflection X-ray fluorescence (TXRF) spectroscopy, without preliminary sample digestion. The following elements were detected and quantified simultaneously for six microgreen genotypes, belonging to Asteraceae and Brassicaceae: P, S, K, Ca, Cl, Mn, Fe, Ni, Cu, Zn, Br, Rb, Sr. Read More