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

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...

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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/ http://irep.iium.edu.my/51404/ 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

id	iium-51404
recordtype	eprints
spelling	iium-514042017-04-12T01:43:51Z http://irep.iium.edu.my/51404/ Quantitative analysis of minerals in the selected formulations of spices and herbs using ICP-MS Shirazi, Ovais Ullah Khattak, Muhammad Muzaffar Ali Khan Mohd Shukri, Nor Azwani TX341 Nutrition. Foods and food supply 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. Mattioli 1885 2016 Article PeerReviewed application/pdf en http://irep.iium.edu.my/51404/1/MInerals_2016.pdf application/pdf en http://irep.iium.edu.my/51404/4/51404_Quantitative%20analysis%20of%20minerals_Scopus.pdf application/pdf en http://irep.iium.edu.my/51404/5/51404_Quantitative%20analysis%20of%20minerals_wos.pdf Shirazi, Ovais Ullah and Khattak, Muhammad Muzaffar Ali Khan and Mohd Shukri, Nor Azwani (2016) Quantitative analysis of minerals in the selected formulations of spices and herbs using ICP-MS. Progress in Nutrition, 18 (2). pp. 161-165. ISSN 1129-8723 http://www.mattioli1885journals.com/index.php/progressinnutrition/article/view/4245
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	TX341 Nutrition. Foods and food supply
spellingShingle	TX341 Nutrition. Foods and food supply Shirazi, Ovais Ullah Khattak, Muhammad Muzaffar Ali Khan Mohd Shukri, Nor Azwani Quantitative analysis of minerals in the selected formulations of spices and herbs using ICP-MS
description	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.
format	Article
author	Shirazi, Ovais Ullah Khattak, Muhammad Muzaffar Ali Khan Mohd Shukri, Nor Azwani
author_facet	Shirazi, Ovais Ullah Khattak, Muhammad Muzaffar Ali Khan Mohd Shukri, Nor Azwani
author_sort	Shirazi, Ovais Ullah
title	Quantitative analysis of minerals in the selected formulations of spices and herbs using ICP-MS
title_short	Quantitative analysis of minerals in the selected formulations of spices and herbs using ICP-MS
title_full	Quantitative analysis of minerals in the selected formulations of spices and herbs using ICP-MS
title_fullStr	Quantitative analysis of minerals in the selected formulations of spices and herbs using ICP-MS
title_full_unstemmed	Quantitative analysis of minerals in the selected formulations of spices and herbs using ICP-MS
title_sort	quantitative analysis of minerals in the selected formulations of spices and herbs using icp-ms
publisher	Mattioli 1885
publishDate	2016
url	http://irep.iium.edu.my/51404/ http://irep.iium.edu.my/51404/ 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
first_indexed	2023-09-18T21:12:46Z
last_indexed	2023-09-18T21:12:46Z
_version_	1777411363117727744

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

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