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|Título:||Flavoured versus natural waters: macromineral (Ca, Mg, K, Na) and micromineral (Fe, Cu, Zn) contents|
|Autor:||Barroso, M. Fátima|
Oliva-Teles, Maria Teresa
Sales, M. Goreti F.
Oliveira, M. Beatriz P. P.
|Relatório da Série N.º:||Food Chemistry; Vol. 116, Issue 2|
|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.|
|Versão do Editor:||http://www.sciencedirect.com/science/article/pii/S0308814609002982|
|Aparece nas colecções:||ISEP – GRAQ – Artigos|
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|ART_FatimaBarroso_2009_GRAQ.pdf||95,84 kB||Adobe PDF||Ver/Abrir|
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