Effects of the Domestic Cooking on Elemental Chemical Composition of Beans Species (Phaseolus vulgaris L.)

Table 2

Parameters of the analytical calibration curves: linear range, correlation coefficient (𝑅²), average (RSD) for repeatability of calibration solutions measurements, and limits of detection (LOD) and quantification (LOQ) for the studied elements.

Element	Linear range; (mg/L)	𝑅^2	RSD; (%)	LOD; (𝜇g g^−1)	LOQ; (𝜇g g^−1)
F AAS
Cu	0.10–4.0	0.9908	5.2	1.4	4.6
Fe	0.25–3.0	0.9954	5.4	1.9	6.2
Zn	0.15–0.80	0.9846	6.3	2.7	9.1
ICP OES
Ca	10–200	0.9910	1.0	1.5	5.0
K	10–200	0.9995	1.4	6.7	22
Mg	10–200	0.9931	1.5	1.1	3.6
P	10–200	0.9983	2.4	1.9	6.2
S	10–200	0.9981	2.3	0.94	3.1