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

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...