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

• المؤلفون الرئيسيون: Shirazi, Ovais Ullah, Khattak, Muhammad Muzaffar Ali Khan, Mohd Shukri, Nor Azwani
• التنسيق: مقال
• اللغة: English; English; English
• منشور في: Mattioli 1885 2016
• الموضوعات: TX341 Nutrition. Foods and food supply
• الوصول للمادة أونلاين: 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
• المؤسسة: 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, wh...