Copper and zinc can appear in nature under chemical forms, such as salts, being as íons I and II or as organic compounds, synthesized as amino acids and proteins. The most bio-available form to the human body are organic compounds. The solubility of these metals can be determined by evaluating their ratio in a both of legumes thermally processed in an aqueous and a saline mediium. Samples of several varieties of beans, peas, lentils and chickpeas, in two batches containing two different brands of each variety, were thermally processeced in an aqueous and a saline medium and the total ratio of copper and zinc in their respective broths was ascertained. The broths were dissolved in HCl 2molL-1 and the total ratio of copper nad zinc in the samples was determined through atomic absorption spectroscopy on flame. Both the Dixon test and the t test by Student were used in the analysis of the results rejection. The results showed that the solubility a higher ratio of copper and zinc in the broths was 7%. The solubility of theses metals was not favors in the saline médium, its possible believe that these metals aren´t simple inorganic compounds. Especiation studies must be applied to study their bio-availability.
copper; zinc; solubility
