Multivariate Optimization and Principal Component Analysis for Elemental Determination in Sheep Meat from Southern
Daisa H Bonemann1, Charlie G Gomes1, Sabrina H Scherdien1
1Federal University of Pelotas (UFPel), Graduate Program in Chemistry, Chemical Metrology Laboratory (LabMeQui), Capão do Leão, RS, Brazil.
Food Chemistry
|July 17, 2025
Summary
Sheep meat contains essential elements like iron and zinc. Concentrations vary by location, influenced by farming practices, diet, and genetics, impacting nutritional value.
Area of Science:
- Food Science
- Analytical Chemistry
- Nutritional Science
Background:
- Sheep meat is a significant source of essential nutrients.
- Global consumption of sheep meat is increasing.
- Understanding elemental composition is crucial for nutritional assessment.
Purpose of the Study:
- To determine the concentration of essential elements in sheep meat.
- To optimize the acid decomposition method for elemental analysis.
- To investigate factors influencing elemental variations in sheep meat.
Main Methods:
- Multivariate optimization was employed to determine optimal acid decomposition conditions.
- Elemental concentrations were measured in raw sheep meat samples.
- Principal Component Analysis (PCA) was used to analyze analyte concentration patterns.
Main Results:
- Concentrations (mg kg⁻¹) of Al, Ba, Cu, Fe, K, Mg, Mn, Na, and Zn were quantified.
- Significant variations in elemental concentrations were observed across samples.
- PCA revealed distinct groupings of samples based on elemental profiles, correlating with geographical location.
Conclusions:
- Sheep meat is a valuable source of essential elements.
- Geographical location, breeding systems, feeding, age at slaughter, and genetics influence sheep meat's elemental composition.
- These findings contribute to a better understanding of sheep meat's nutritional quality and variability.
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