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Macro and micro mineral composition of Pakistani common spices: a case study

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Abstract

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 < 0.05). The estimated daily intakes of each mineral in common spices were within the recommended dietary allowance and tolerable upper levels, established by the food and nutrition board, USA.

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Acknowledgements

Authors would like to acknowledge to the National Centre of Excellence in Analytical Chemistry for financial assistance during sampling and rest of research activities.

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Authors and Affiliations

  1. National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080, Pakistan

    Saba Bhatti, Jameel Ahmed Baig, Tasneem Gul Kazi & Hassan Imran Afridi

  2. Civil Engineering, Mehran University of Engineering and Technology, Jamshoro, 67080, Pakistan

    Ashfaque Ahmed Pathan

Authors
  1. Saba Bhatti
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  2. Jameel Ahmed Baig
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  3. Tasneem Gul Kazi
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  4. Hassan Imran Afridi
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Correspondence to Jameel Ahmed Baig.

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Bhatti, S., Baig, J.A., Kazi, T.G. et al. Macro and micro mineral composition of Pakistani common spices: a case study. Food Measure 13, 2529–2541 (2019). https://doi.org/10.1007/s11694-019-00173-w

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  • DOI: https://doi.org/10.1007/s11694-019-00173-w

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