Quantitative analysis of minerals in the selected formulations of spices and herbs using ICP-MS

• Main Authors: Shirazi, Ovais Ullah, Khattak, Muhammad Muzaffar Ali Khan, Mohd Shukri, Nor Azwani
• Format: Article
• Language: English; English; English
• Published: Mattioli 1885 2016
• Subjects: TX341 Nutrition. Foods and food supply
• Online Access: http://irep.iium.edu.my/51404/1/MInerals_2016.pdf; http://irep.iium.edu.my/51404/4/51404_Quantitative%20analysis%20of%20minerals_Scopus.pdf; http://irep.iium.edu.my/51404/5/51404_Quantitative%20analysis%20of%20minerals_wos.pdf; http://irep.iium.edu.my/51404/; http://www.mattioli1885journals.com/index.php/progressinnutrition/article/view/4245
• Institution: Universiti Islam Antarabangsa Malaysia

The purpose of this study was to assess minerals contents of three different formulations of spices and herbs, that is mixed herbs (F1), mixed spices (F2) and mixed spices & herbs (F3) predominantly formulated for general health and wellbeing. Minerals namely K, Ca, Mg, Cr, Mn, Zn, Cu and Fe, which are considered vital for good health were studied. The samples were processed, digested and the aforementioned minerals were quantitatively analyzed in the said formulations of spices and herbs by using ICP-MS. The analysis was performed in triplicates and the post-hoc (tukey) test was applied to determine the mean difference amongst the mineral contents of the three formulations with p<0.05 was considered significant. The formulation F1 (mixed herbs) showed significantly (p<0.05) higher contents of Mg, K, Ca, Fe, Cu and Zn, whereas the F2 (mixed spices) and F3 (mixed spices and herbs) showed significantly (p<0.05) higher contents of Mn and Cr respectively. The high mineral contents in the three formulations particularly the F1 makes them nutritionally effective to control various diseases occurring due to mineral deficiencies.