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

Table 3

Recovery values and concentrations of Cu, Fe, and Zn in the certified reference material (SRM 1515—apple leaves).

(a) F AAS

Element	Recovery test (%)		Concentration (𝜇g g^−1); ± standard deviation (𝑛=3)
	Raw	Cooked	Certified value	Found value
Cu	112	81	5.46±0.24	5.47±0.27
Fe	84	108	83±5	79±1
Zn	90	94	12.5±0.3	12.5±2.3

(b) ICP OES

Element	Concentration (𝜇g g^−1) ± standard deviation (𝑛=3)
	Certified value	Found value
Ca	3.15±0.10^a	3.13±0.88^a
K	1.82±0.06^a	1.64±0.36^a
Mg	0.58±0.03^a	0.53±0.12^a
P	0.13±0.02^a	0.11±0.03^a
S	0.407±0.009	0.402±0.007

a% w/w.