| Autor: |
Giovana Galiotto, Josiane Siviero, Catia Santos Branco, Elizete Maria Pesamosca Facco, Gabriela Chilanti |
| Jazyk: |
English<br />Spanish; Castilian<br />Portuguese |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
Demetra, Vol 15, Iss 0, Pp e51430-e51430 (2020) |
| Druh dokumentu: |
article |
| ISSN: |
2238-913X |
| DOI: |
10.12957/demetra.2020.51430 |
| Popis: |
Introduction: There is strong evidence showing an association between high sodium intake and the development of cardiovascular diseases, hypertension, and other metabolic complications. Although kitchen salt is an ingredient widely used by the population, the scientific literature about the study of its composition is scarce. Therefore, it is extremely important to know the composition of salts that are frequently used in cooking. Objective: To analyze the chemical composition of different types of cooking salts: refined/common, Himalayan pink, marine, and light. Parallel to this, pricing and labels were also analyzed to correlate with the chemical analysis. Method: The determination of minerals was performed by the method 3050-B rev.02 / SMEWW 3111-B and the quantification of metal levels was made by flame atomic absorption spectrometry. Result: Significant differences were observed in the amount of minerals found in salts of the same nature from different brands. The results showed that the Himalayan pink salt had the highest levels of calcium, iron, magnesium, and sodium compared to other types of salts (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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