Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/2968
Título: Flavoured versus natural waters: macromineral (Ca, Mg, K, Na) and micromineral (Fe, Cu, Zn) contents
Autor: Barroso, M. Fátima
Silva, Aurora
Ramos, Sandra
Oliva-Teles, Maria Teresa
Delerue-Matos, Cristina
Sales, M. Goreti F.
Oliveira, M. Beatriz P. P.
Palavras-chave: Macrominerals
Atomic spectrophotometry
Flavoured waters
Health benefits
Data: 2009
Editora: Elsevier
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.
Peer review: yes
URI: http://hdl.handle.net/10400.22/2968
ISSN: 0308-8146
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0308814609002982
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