Macro and micro mineral composition of Pakistani common spices: a case study
| Autor: | Jameel Ahmed Baig, Ashfaque Ahmed Pathan, Hassan Imran Afridi, Tasneem Gul Kazi, Saba Bhatti |
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| Rok vydání: | 2019 |
| Předmět: |
Acid digestion
Chemistry Daily intake General Chemical Engineering 010401 analytical chemistry 04 agricultural and veterinary sciences Mineral composition Wholemeal flour 040401 food science 01 natural sciences Industrial and Manufacturing Engineering food.food 0104 chemical sciences 0404 agricultural biotechnology food Certified reference materials Dietary Reference Intake Food science Safety Risk Reliability and Quality Graphite furnace atomic absorption Medicinal plants Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 13:2529-2541 |
| ISSN: | 2193-4134 2193-4126 |
| DOI: | 10.1007/s11694-019-00173-w |
| Popis: | The purpose of the current study was to determine the contents of macro and micro minerals (Na, K, Ca, Mg, Cu, Cr, Fe, Mn, Zn) in the twenty-six common spices and estimate of their daily intake by the consumption of common spices. The mineral dissolution from common spices has been done by using acid digestion method and quantified by flame and graphite furnace atomic absorption spectrophotometer. The accuracy and precision of the acid digestion for plant materials have been verified successfully by using the certified reference materials (BCR-100) of Beech leave and (BCR-189) of wholemeal flour. The mineral concentrations in common spices were within safe limits recommended by WHO for minerals in the medicinal plants. However, the contents of Na, K, Ca and Mg were significantly higher in all the spices (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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