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April 2016 Vol. 4 No. 1

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Merit Research Journal of Food Science and Technology (ISSN: 2354-2527) Vol. 4(1) pp. 001-008, April, 2016

Copyright © 2016 Merit Research Journals

Original Research Article

Elemental composition of vegetables in the Dar es Salaam market using wavelength dispersive x-ray fluorescence analysis


Yusuf Ismail Ally Koleleni


Physics Department, University of Dar es Salaam, P. O. Box 35063 Dar es Salaam, Tanzania

E-mail: ykoleleni@gmail.com

Accepted April 05, 2016




Concentrations of several elements were determined in vegetables collected from the Dar es Salaam City markets by Wavelength Dispersive X-ray Fluorescence Spectrometry (WDXRF). The method involved taking 1g of dried and finely grinded vegetables prepared as pellets for analysis. Vegetables analyzed belong to species of Vigina Unguiculata (Kunde), Amarathus (African Spinach), Cucuta maxima (Pumpkin), and Brassica Chinese (Spinach). The WDXRF SRS 300 with Rh anode was operated at 60kV, 5mA and 60kV, 50mA for different range of elemental analysis. In all the vegetable samples carbon and oxygen were found to dominate with high concentrations between 32% and 47%. This paper presents results for elemental concentrations in vegetables that are main meal of any average Dar es Salaam city resident.

Keywords: Wavelength Dispersive X-ray Fluorescence, Vegetables, vigina Unguiculata, Amarathus , Cucuta maxima, Brassica Chinese



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