Flavoured versus natural waters: macromineral (Ca, Mg, K, Na) and micromineral (Fe, Cu, Zn) contents
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.22/2968 |
Resumo: | Macro (Ca, Mg, K, Na) and micromineral (Fe, Zn, Cu) composition of 39 waters was analysed. Determinations were made by atomic flame spectrophotometry for macrominerals and electrothermic atomisation in graphite furnace for microminerals. Mineral contents of still or sparkling natural waters (without flavours) changed from brand to brand. Mann–Whitney test was used to search for significant differences between flavoured and natural waters. For that, the concentration of each mineral was compared to the presence of flavours, preservatives, acidifying agents, fruit juice and/or sweeteners, according to the labelled composition. The statistical study demonstrated that flavoured waters generally have increased contents of K, Na, Fe and Cu. The added preservatives also led to significant differences in the mineral composition. Acidifying agents and fruit juice can also be correlated to the increase of Mg, K, Na, Fe and Cu. Sweeteners do not provide any significant difference in Ca, Mg, Fe and Zn contents. |
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Flavoured versus natural waters: macromineral (Ca, Mg, K, Na) and micromineral (Fe, Cu, Zn) contentsMacromineralsMicromineralsAtomic spectrophotometryFlavoured watersHealth benefitsMacro (Ca, Mg, K, Na) and micromineral (Fe, Zn, Cu) composition of 39 waters was analysed. Determinations were made by atomic flame spectrophotometry for macrominerals and electrothermic atomisation in graphite furnace for microminerals. Mineral contents of still or sparkling natural waters (without flavours) changed from brand to brand. Mann–Whitney test was used to search for significant differences between flavoured and natural waters. For that, the concentration of each mineral was compared to the presence of flavours, preservatives, acidifying agents, fruit juice and/or sweeteners, according to the labelled composition. The statistical study demonstrated that flavoured waters generally have increased contents of K, Na, Fe and Cu. The added preservatives also led to significant differences in the mineral composition. Acidifying agents and fruit juice can also be correlated to the increase of Mg, K, Na, Fe and Cu. Sweeteners do not provide any significant difference in Ca, Mg, Fe and Zn contents.ElsevierRepositório Científico do Instituto Politécnico do PortoBarroso, M. FátimaSilva, AuroraRamos, SandraOliva-Teles, Maria TeresaDelerue-Matos, CristinaSales, M. Goreti F.Oliveira, M. Beatriz P. P.2013-11-26T16:52:29Z20092009-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.22/2968eng0308-814610.1016/j.foodchem.2009.03.008metadata only accessinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-13T12:42:36Zoai:recipp.ipp.pt:10400.22/2968Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:23:59.631989Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Flavoured versus natural waters: macromineral (Ca, Mg, K, Na) and micromineral (Fe, Cu, Zn) contents |
title |
Flavoured versus natural waters: macromineral (Ca, Mg, K, Na) and micromineral (Fe, Cu, Zn) contents |
spellingShingle |
Flavoured versus natural waters: macromineral (Ca, Mg, K, Na) and micromineral (Fe, Cu, Zn) contents Barroso, M. Fátima Macrominerals Microminerals Atomic spectrophotometry Flavoured waters Health benefits |
title_short |
Flavoured versus natural waters: macromineral (Ca, Mg, K, Na) and micromineral (Fe, Cu, Zn) contents |
title_full |
Flavoured versus natural waters: macromineral (Ca, Mg, K, Na) and micromineral (Fe, Cu, Zn) contents |
title_fullStr |
Flavoured versus natural waters: macromineral (Ca, Mg, K, Na) and micromineral (Fe, Cu, Zn) contents |
title_full_unstemmed |
Flavoured versus natural waters: macromineral (Ca, Mg, K, Na) and micromineral (Fe, Cu, Zn) contents |
title_sort |
Flavoured versus natural waters: macromineral (Ca, Mg, K, Na) and micromineral (Fe, Cu, Zn) contents |
author |
Barroso, M. Fátima |
author_facet |
Barroso, M. Fátima Silva, Aurora Ramos, Sandra Oliva-Teles, Maria Teresa Delerue-Matos, Cristina Sales, M. Goreti F. Oliveira, M. Beatriz P. P. |
author_role |
author |
author2 |
Silva, Aurora Ramos, Sandra Oliva-Teles, Maria Teresa Delerue-Matos, Cristina Sales, M. Goreti F. Oliveira, M. Beatriz P. P. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico do Porto |
dc.contributor.author.fl_str_mv |
Barroso, M. Fátima Silva, Aurora Ramos, Sandra Oliva-Teles, Maria Teresa Delerue-Matos, Cristina Sales, M. Goreti F. Oliveira, M. Beatriz P. P. |
dc.subject.por.fl_str_mv |
Macrominerals Microminerals Atomic spectrophotometry Flavoured waters Health benefits |
topic |
Macrominerals Microminerals Atomic spectrophotometry Flavoured waters Health benefits |
description |
Macro (Ca, Mg, K, Na) and micromineral (Fe, Zn, Cu) composition of 39 waters was analysed. Determinations were made by atomic flame spectrophotometry for macrominerals and electrothermic atomisation in graphite furnace for microminerals. Mineral contents of still or sparkling natural waters (without flavours) changed from brand to brand. Mann–Whitney test was used to search for significant differences between flavoured and natural waters. For that, the concentration of each mineral was compared to the presence of flavours, preservatives, acidifying agents, fruit juice and/or sweeteners, according to the labelled composition. The statistical study demonstrated that flavoured waters generally have increased contents of K, Na, Fe and Cu. The added preservatives also led to significant differences in the mineral composition. Acidifying agents and fruit juice can also be correlated to the increase of Mg, K, Na, Fe and Cu. Sweeteners do not provide any significant difference in Ca, Mg, Fe and Zn contents. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009 2009-01-01T00:00:00Z 2013-11-26T16:52:29Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.22/2968 |
url |
http://hdl.handle.net/10400.22/2968 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0308-8146 10.1016/j.foodchem.2009.03.008 |
dc.rights.driver.fl_str_mv |
metadata only access info:eu-repo/semantics/openAccess |
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metadata only access |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131334727172096 |