Proximate composition and mineral content of spices increasingly employed in the Mediterranean diet.

IF 2.4 Q3 NUTRITION & DIETETICS

Journal of Nutritional Science Pub Date : 2023-07-18 eCollection Date: 2023-01-01 DOI:10.1017/jns.2023.52

Ayesha S Al Dhaheri, Dana Hasan Alkhatib, Abdul Jaleel, Maryam Naveed Muhammad Tariq, Jack Feehan, Vasso Apostolopoulos, Tareq M Osaili, Maysm N Mohamad, Leila Cheikh Ismail, Sheima T Saleh, Lily Stojanovska

{"title":"Proximate composition and mineral content of spices increasingly employed in the Mediterranean diet.","authors":"Ayesha S Al Dhaheri, Dana Hasan Alkhatib, Abdul Jaleel, Maryam Naveed Muhammad Tariq, Jack Feehan, Vasso Apostolopoulos, Tareq M Osaili, Maysm N Mohamad, Leila Cheikh Ismail, Sheima T Saleh, Lily Stojanovska","doi":"10.1017/jns.2023.52","DOIUrl":null,"url":null,"abstract":"The present study aimed to investigate the nutritional constituents of common market available spices in the United Arab Emirates. Seven commonly consumed spices namely, ginger (Zingiber officinale), cinnamon (Cinnamomum verum), black seed (Nigella sativa), fenugreek (Trigonella foenum-graecum), cardamom (Elettaria cardamomum), cloves (Syzygium aromaticum) and saffron (Crocus sativus) were obtained from local markets. Proximate analyses were performed according to AOAC procedures. Assessment of major (Ca, K, Mg, Na, P and S) and minor (Co, Cu, Fe, Mn and Zn) elements was conducted using inductively coupled plasma optical emission spectrometry (ICP-OES). Findings revealed varying macronutrient, micronutrient and mineral contents which are highly valuable for dietary purposes. The present study demonstrates that these edible spices could be used for nutritional support, due to their micro and macronutrient contents.","PeriodicalId":47536,"journal":{"name":"Journal of Nutritional Science","volume":"12 ","pages":"e79"},"PeriodicalIF":2.4000,"publicationDate":"2023-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10388428/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Nutritional Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1017/jns.2023.52","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/1/1 0:00:00","PubModel":"eCollection","JCR":"Q3","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}

引用次数: 0

Abstract

The present study aimed to investigate the nutritional constituents of common market available spices in the United Arab Emirates. Seven commonly consumed spices namely, ginger (Zingiber officinale), cinnamon (Cinnamomum verum), black seed (Nigella sativa), fenugreek (Trigonella foenum-graecum), cardamom (Elettaria cardamomum), cloves (Syzygium aromaticum) and saffron (Crocus sativus) were obtained from local markets. Proximate analyses were performed according to AOAC procedures. Assessment of major (Ca, K, Mg, Na, P and S) and minor (Co, Cu, Fe, Mn and Zn) elements was conducted using inductively coupled plasma optical emission spectrometry (ICP-OES). Findings revealed varying macronutrient, micronutrient and mineral contents which are highly valuable for dietary purposes. The present study demonstrates that these edible spices could be used for nutritional support, due to their micro and macronutrient contents.

Abstract Image

查看原文本刊更多论文

地中海饮食中越来越多使用的香料的近似成分和矿物质含量。

本研究旨在调查阿拉伯联合酋长国市场上常见香料的营养成分。研究人员从当地市场购买了七种常用香料，即生姜（Zingiber officinale）、肉桂（Cinnamomum verum）、黑种草（Nigella sativa）、葫芦巴（Trigonella foenum-graecum）、豆蔻（Elettaria cardamomum）、丁香（Syzygium aromaticum）和藏红花（Crocus sativus）。根据 AOAC 程序进行了近似分析。主要元素（钙、钾、镁、钠、磷和硒）和次要元素（钴、铜、铁、锰和锌）的评估采用电感耦合等离子体光发射光谱法（ICP-OES）进行。研究结果显示了不同的宏量营养素、微量营养素和矿物质含量，这些营养素和矿物质对膳食具有很高的价值。本研究表明，由于这些食用香料的微量和宏量营养素含量较高，因此可用于营养支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Nutritional Science NUTRITION & DIETETICS-

CiteScore

3.00

自引率

0.00%

发文量

审稿时长

7 weeks

期刊介绍： Journal of Nutritional Science is an international, peer-reviewed, online only, open access journal that welcomes high-quality research articles in all aspects of nutrition. The underlying aim of all work should be, as far as possible, to develop nutritional concepts. JNS encompasses the full spectrum of nutritional science including public health nutrition, epidemiology, dietary surveys, nutritional requirements, metabolic studies, body composition, energetics, appetite, obesity, ageing, endocrinology, immunology, neuroscience, microbiology, genetics, molecular and cellular biology and nutrigenomics. JNS welcomes Primary Research Papers, Brief Reports, Review Articles, Systematic Reviews, Workshop Reports, Letters to the Editor and Obituaries.