{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,10]],"date-time":"2026-04-10T22:35:38Z","timestamp":1775860538905,"version":"3.50.1"},"reference-count":50,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2022,1,27]],"date-time":"2022-01-27T00:00:00Z","timestamp":1643241600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Polish Ministry of Education and Science","award":["grants No N42\/DBS\/000111 and N42\/DBS\/000167."],"award-info":[{"award-number":["grants No N42\/DBS\/000111 and N42\/DBS\/000167."]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Background: elemental deficiency may result in the malfunctioning of human organisms. Sprouts, with their attractive looks and well-established popularity, may be considered as alternative sources of elements in the diet. Moreover, the uptake of micro- and macronutrients from sprouts is better when compared to other vegetable sources. The aim of the study was to determine and compare the level of the selected essential minerals and trace elements in 25 sprouts from different botanical families, to preselect the richest species of high importance for human diets. Methods: the Cu, Zn, Mn, Fe, Mg, Ca determinations were performed using atomic absorption spectrometry with flame atomization and iodine by the colorimetric method. Results: beetroot sprouts had the highest levels of Zn, Fe, and Mg, while onion sprouts were the richest in Mn and Ca, among all of the tested sprouts. Sprouts of the Brassicaceae family were generally richer in Ca, Mg, and Zn than sprouts from the Fabaceae family. Results allow preselection of the most perspective sprouts as possible dietary sources of essential minerals and trace elements. For rucola, leeks, onions, and beetroot sprouts, the data on minerals and trace element compositions were performed for the first time.<\/jats:p>","DOI":"10.3390\/foods11030371","type":"journal-article","created":{"date-parts":[[2022,1,27]],"date-time":"2022-01-27T21:59:55Z","timestamp":1643320795000},"page":"371","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":33,"title":["Determination of Essential Minerals and Trace Elements in Edible Sprouts from Different Botanical Families\u2014Application of Chemometric Analysis"],"prefix":"10.3390","volume":"11","author":[{"given":"Justyna","family":"Dobrowolska-Iwanek","sequence":"first","affiliation":[{"name":"Department of Food Chemistry and Nutrition, Jagiellonian University Medical College, Medyczna 9, 30-688 Krak\u00f3w, Poland"}]},{"given":"Pawe\u0142","family":"Zagrodzki","sequence":"additional","affiliation":[{"name":"Department of Food Chemistry and Nutrition, Jagiellonian University Medical College, Medyczna 9, 30-688 Krak\u00f3w, Poland"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5636-8646","authenticated-orcid":false,"given":"Agnieszka","family":"Galanty","sequence":"additional","affiliation":[{"name":"Department of Pharmacognosy, Jagiellonian University Medical College, Medyczna 9, 30-688 Krak\u00f3w, Poland"}]},{"given":"Maria","family":"Fo\u0142ta","sequence":"additional","affiliation":[{"name":"Department of Food Chemistry and Nutrition, Jagiellonian University Medical College, Medyczna 9, 30-688 Krak\u00f3w, Poland"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4819-9085","authenticated-orcid":false,"given":"Jadwiga","family":"Kryczyk-Kozio\u0142","sequence":"additional","affiliation":[{"name":"Department of Food Chemistry and Nutrition, Jagiellonian University Medical College, Medyczna 9, 30-688 Krak\u00f3w, Poland"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3899-4077","authenticated-orcid":false,"given":"Marek","family":"Szl\u00f3sarczyk","sequence":"additional","affiliation":[{"name":"Department of Inorganic and Analytical Chemistry, Jagiellonian University Medical College, Medyczna 9, 30-688 Krak\u00f3w, Poland"}]},{"given":"Pol Salvans","family":"Rubio","sequence":"additional","affiliation":[{"name":"Faculty of Pharmacy and Food Science, University of Barcelona, Diagonal Campus, Joan XXIII 27-31, 08-028 Barcelona, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8057-3404","authenticated-orcid":false,"given":"Isabel","family":"Saraiva de Carvalho","sequence":"additional","affiliation":[{"name":"Mediterranean Institute for Agriculture, Environment and Development, University of Algarve, 8005-139 Faro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4821-4492","authenticated-orcid":false,"given":"Pawe\u0142","family":"Pa\u015bko","sequence":"additional","affiliation":[{"name":"Department of Food Chemistry and Nutrition, Jagiellonian University Medical College, Medyczna 9, 30-688 Krak\u00f3w, Poland"}]}],"member":"1968","published-online":{"date-parts":[[2022,1,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/j.tifs.2017.02.017","article-title":"The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation","volume":"62","author":"Gharibzahedi","year":"2017","journal-title":"Trends Food Sci. 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