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Sodium and potassium contents in selected salts and sauces

  • Institute for Medical Research National Institutes of Health- Malaysia


The study was undertaken to determine and compare the sodium and potassium contents in selected salts (table salt, coarse salt, French sea salt, Himalayan pink salt and bamboo salt) and sauces (light soy sauce, sweet soy sauce, chili sauce, tomato sauce and mayonnaise). Findings of the present study showed that the sodium content of salts was highest in table salt (35870.0 mg/100 g) and lowest in French sea salt (31235.0 mg/100 g), whereas the potassium content was highest in bamboo salt (399.4 mg/100 g) and lowest in table salt (43.7 mg/100 g). There was no significant difference between sodium amounts of the salts. Bamboo salt was significantly higher in potassium than other salts. The ranking of sodium and potassium in sauces was similar, where light soy sauce contained the highest amount (4402.0 and 395.4 mg/100 g) and mayonnaise contained the least (231.3 and 63.6 mg/100 g). Both sodium and potassium contents of light soy sauce were significantly higher than other sauces. Bamboo salt is a better choice instead of other salts in terms of the potassium level. Among sauces, although light soy sauce is high in potassium; however, its high sodium has offset the beneficial effect of potassium.
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*Corresponding author.
International Food Research Journal 23(5): 2181-2186 (2016)
Journal homepage:
1Tan, W. L., 1,2,3*Azlan, A. and 4Noh, M. F. M.
1Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra
Malaysia, 43400 UPM Serdang, Selangor, Malaysia
2Laboratory of Analysis and Authentications, Halal Products Research Institute, Universiti Putra
Malaysia, 43400 UPM Serdang, Selangor, Malaysia
3Research Centre of Excellence for Nutrition and Non-Communicable Disease, Faculty of Medicine
and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
4Nutrition Unit, Cardiovascular, Diabetes and Nutrition Research Centre, Institute for Medical
Research, Jalan Pahang, 50588 Kuala Lumpur, Malaysia
Sodium and potassium contents in selected salts and sauces
The study was undertaken to determine and compare the sodium and potassium contents in
selected salts (table salt, coarse salt, French sea salt, Himalayan pink salt and bamboo salt)
and sauces (light soy sauce, sweet soy sauce, chili sauce, tomato sauce and mayonnaise).
Findings of the present study showed that the sodium content of salts was highest in table salt
(35870.0 mg/100 g) and lowest in French sea salt (31235.0 mg/100 g), whereas the potassium
content was highest in bamboo salt (399.4 mg/100 g) and lowest in table salt (43.7 mg/100
g). There was no signicant difference between sodium amounts of the salts. Bamboo salt
was signicantly higher in potassium than other salts. The ranking of sodium and potassium
in sauces was similar, where light soy sauce contained the highest amount (4402.0 and 395.4
mg/100 g) and mayonnaise contained the least (231.3 and 63.6 mg/100 g). Both sodium and
potassium contents of light soy sauce were signicantly higher than other sauces. Bamboo salt
is a better choice instead of other salts in terms of the potassium level. Among sauces, although
light soy sauce is high in potassium; however, its high sodium has offset the benecial effect
of potassium.
Salt is an important seasoning ingredient added
during cooking to increase the avour of dishes.
Also, salt is commonly added in processed foods as
a preservative, stabiliser, texture enhancer, colour
enhancer, and more. About 90% of salt is largely
added in food processing, in restaurant foods, in
sauces and cooking (Choong et al., 2012). Sauces
are liquid or semi-liquid seasonings that provide
avour, moisture and visual appeal to dishes. They
are rarely consumed by themselves, but served as an
accompaniment to food or an ingredient in cooking
foods (Codex Alimentarius, 1995).
Salt is high in sodium, which contains about
2000 mg or 88 mM sodium in one teaspoon (5 g) of
salt as declared by the Malaysian Dietary Guideline
(MDG) (NCCFN, 2010). Sauce is also known as one
of the foods that high in sodium. Since 1980, some
avouring agents, such as soy sauce, Worcestershire
sauce, catsup, pickles, olives, and garlic, onion,
and celery salts, were claimed to be high in sodium
(Marsh et al., 1980).
Salt is classied into organic and inorganic salts.
Organic salt is dened as salt that containing organic
ion. The name “organic salt” has been given for
commercial purpose. Organic salt is referring to all
salts obtained from natural sources, including table
salt. However, we categorized table salt as inorganic
salt because some of the table salts are synthesized by
the factory, especially in the form of sodium chloride.
Sodium is a naturally occurring mineral in most foods
with a small amount. It is necessary for humans to
maintain the balance of physical uid system and
is also required for nerve and muscle functioning.
However, too much sodium can damage human’s
kidneys and increase the chances of high blood
pressure (Munteanu and Iliuţã, 2011). In contrast,
an adequate intake of potassium can compensate the
adverse effects of sodium on blood pressure, lower
blood pressure and decrease the risk of hypertension
(Bussemaker et al., 2010).
The topics of excessive sodium and insufcient
potassium intake were being concerned in these few
years as both are leading to some adverse effects on
human health. In Malaysia, a recent Ministry of Health
survey reported the mean population salt intake had
achieved 8.7 g a day, which is equivalent to 3419 mg
Atomic absorption
Preservative salts
Article history
Received: 27 August 2015
Received in revised form:
14 January 2016
Accepted: 29 January 2016
2182 Tan et al/IFRJ 23(5): 2181-2186
of sodium. The sodium intake of Malaysians is much
higher now, contributed up to 1.7 times, than the limit
set by the WHO (NCD-MOH, 2012). In contrast to
the current trend of excessive sodium intake, a study
in 2010 revealed that many countries do not meet the
daily recommended potassium intake. A study that
collected data from 21 countries spread across North
America, Europe, Asia and Oceania reported that the
average potassium intakes of these countries ranged
from 1.7 g (in China) to 3.7 g per day (in Finland, the
Netherlands and Poland) (Van Mierlo et al., 2010).
In Malaysia, sodium and potassium contents are
not included in the mandatory nutrition labelling
on packaged foods (Hawkes, 2004). Thus, there is
lack of sodium and potassium information labelled
on salts and sauces products that sold in Malaysia.
Besides, Market Watch (2012) reported the increased
in sales volume (2.98%) than the production volume
for sauces, dressing and condiments (2.84%) from
year 2009 to 2010. This shows the increasing trend
for sodium intake among Malaysian. In addition,
there is no publication in this country reporting on
the amount of sodium and potassium in imported
salts, such as Himalayan pink salt and bamboo salt.
Therefore, there is a need to determine and compare
sodium and potassium contents in selected salts and
sauces that available in Malaysia market.
Materials and Methods
A total of ten samples was selected to be analysed
in this study, included ve types of salts (rened table
salt, Himalayan pink salt, kosher salt, bamboo salt,
French sea salt) and ve types of sauces which can
directly add to foods (tomato ketchup, chili sauce,
mayonnaise, sweet soy sauce and light soy sauce).
A convenience sampling method was used to collect
these samples. The samples were purchased in two
supermarkets from Kuala Lumpur and Selangor,
Malaysia. The brand of each sample was randomly
selected from variety brands that available in the
Preparation of samples
There were three types of forms presented among
the samples, which were liquid form (light soy sauce),
viscous form (tomato sauce, chili sauce, mayonnaise
and sweet soy sauce) and solid form (rened table
salt, Himalayan pink salt, Kosher salt, bamboo salt,
French sea salt). The methods of preparation of
samples before ashing were different according to
their forms. The liquid sample was homogenised
by inverted the sample container for several times
to make sure that all components in the sample was
thoroughly mixed well. The preparation of plain
viscous samples was simple as well by mixed each
sample in a beaker with a spatula until homogeneous.
The solid samples were prepared by grinding the
sample with pastel and mortar into a ne powder.
After that, the ne powder was mixed well in order
to get a homogeneous sample.
Preparation of ash solution
There were some cleaning processes on the
apparatus needed to be carried out before started to
dry ash the samples. In order to prevent the presence
of minerals that capable to contaminate the samples
and affect the results, all the apparatus must be cleaned
thoroughly by rinsing 3-4 times using distilled water.
The dry ashing method was preceded by weighing
0.001 g (for determination of sodium) and 0.005 g
(for determination of potassium) of homogenised
sample in a crucible with an electronic balance. The
particular sample weights were required based on
the analytical working range and detection limits of
ame atomic absorption spectrometry (AAS) (Perkin
Elmer, 2011). Later, the crucible with sample was
placed on a hotplate in fume hood and heated until it
became charred. Sample must be dried before ashing.
Otherwise, bursting sound can be heard inside the
furnace during the ashing. Therefore, the sample
was allowed to dry in an oven at 130°C for one day.
After that, the sample was placed in a mufe furnace
at 550°C overnight. The completely ashed sample
should be free of black carbon particles and turned
into white or grey in colour (AOAC, 2000).
After ashing, the preparation of ash solution was
begun by adding 5 ml of concentrated HCl to the
ash and evaporated it to dryness on the steam bath.
Additional 2 ml of concentrated HCl was added to
dissolve the residue and support the mineralisation.
The crucible was swirled with care so that all ash
comes into contact with acid. Then, the crucible was
covered with a watch glass and heated on the hot plate
until the solution started to boil. The watch glass was
rinsed down with 20 ml of distilled water and the
solution was ltered using the Whatman No 41. lter
paper into a 100 ml of volumetric ask. At the same
time, the crucible and residue were also washed and
ltered with 10 ml of boiling water through the lter
into the same volumetric ask. The washing steps
were repeated for at least three times to ensure that
all the residues were ltered without leftover. At last,
the solution was cooled and made up to a volume of
100 ml with distilled water (AOAC, 2000).
Tan et al/IFRJ 23(5): 2181-2186 2183
Determination of sodium and potassium in salts and
The ash solutions were prepared for the
analysis of sodium and potassium contents in the
selected salts and sauces by ame AAS. Before the
measurements were started, the instrument was set
up according to the operating parameters (Table 1).
A series of potassium (0.0 to 1.5 ppm) or sodium
calibration solution (0.0 to 0.8 ppm) were prepared
from potassium standard solution or sodium standard
solution (1000 ppm) using dilution method. The
standard curves of absorbance versus concentration
of sodium or potassium were plotted by measuring
the absorbance of several calibration solutions with
known concentrations through ame AAS. The ideal
standard curve was stated by Beer-Lambert law that
the absorbance of an absorbing analyte is directly
proportional to its concentration for the existing set
of conditions. The equations of the standard curves
for sodium and potassium were y = 0.515x + 0.044
(R2 = 0.999) and y = 0.307x + 0.021 (R2 = 0.998),
Statistical analysis
All data are presented as mean ± standard
deviation of three replicates. The statistical signicant
differences of the samples were analysed using SPSS
for Windows, version 21. The mean differences
among the samples were analysed using ANOVA with
post-hoc Tukey HSD test. The signicant difference
was set at p<0.05.
Results and Discussion
The sodium contents of various salts were almost
similar, which in the range of 31235.0-35870.0
mg/100 g. As shown in Table 2, the concentration of
sodium in these salts was in the order of table salt
(35870.0 mg/100 g), bamboo salt (35055.0 mg/100
g), Himalayan pink salt (34805.0 mg/100 g), kosher
salt (34610.0 mg/100 g) and French sea salt (31235.0
mg/100 g).
The present study found that there were no
signicant differences between the sodium amounts
(mg/100 g) in all the ve selected salts, included both
organic and inorganic salts. It has been declared that
there is usually little difference between table salt
and most sea salt on their sodium content that contain
about 40% sodium by weight (Brown, 2013). As
kosher salt and some sea salts may have larger crystal
sizes than the table salt, which results in these salts
have less sodium by volume, such as by teaspoon or
tablespoon, but not by weight (Marcus, 2013). The
amount of sodium in studied table salt was slightly
lower than salt in USDA database (38758 mg/100 g)
(United State Department of Agriculture [USDA],
Based on Table 2, it was clearly showed that the
potassium content in salts was considered small as
compared to sodium content. The potassium content
of different salts was in the order of bamboo salt
(399.4 mg/100 g), French sea salt (284.3 mg/100 g),
Himalayan pink salt (246.6 mg/100 g), Kosher salt
(182.7 mg/100 g) and table salt (43.7 mg/100 g).
The potassium level of table salt was found to be
signicantly lower than other types of the selected
salts, which were French sea salt, bamboo salt
and Himalayan pink salt. However, no signicant
difference was found between table salt and kosher
salt in terms of potassium content. The results obtained
from this nding were similar to the data provided
by the manufacturer. Usually all minerals, other than
sodium, were stripped from table salt during the
rening process which reasonably explain why this
salt contains little amount of potassium compared to
others (Zeratsky, 2010). Potassium content of studied
table salt was 8 times higher than the reported value
in USDA Nutrient database (USDA, 2016).
Table 1. Operating parameters for ame AAS
Table 2. Sodium and potassium contents of selected salts
Different superscript lowercase letters (a– c) denote signicant difference between the samples
2184 Tan et al/IFRJ 23(5): 2181-2186
Meanwhile, the present study also found that
bamboo salt contained a signicantly higher amount
of potassium compared to Kosher salt and Himalayan
pink salt. The special manufacturing method of
bamboo salt is the key reason in its high potassium
content. Bamboo was known to be high in minerals,
such as calcium, phosphorus and potassium (Bhatt et
al., 2005). The steps of stufng salt inside bamboo
and baked them brought the nutrients of bamboo fully
integrated into the salt (Kim et al., 2012). However,
the source of potassium in other salts was completely
related to the place of origin without any additional
supply. Therefore, compared to other salts, the
potassium contained in bamboo salt was signicantly
The sodium content of varieties sauces is shown
in Table 3. In contrast to salts, the range of sodium
in the selected sauces was broad, which was in range
from 231.3 to 4402.0 mg/100 g. Light soy sauce
contained the highest amount of sodium (4402.0
mg/100 g), followed by sweet soy sauce (3106.0
mg/100 g), tomato ketchup (703.5 mg/100 g), chili
sauce (553.1 mg/100 g) and mayonnaise (231.3
mg/100 g). Generally, the sodium content of soy
sauce in the study was lower than the reported values
of soy sauce varieties (exception for low sodium
and reduced sodium) of USDA database (5493-
6820 mg/100g). While ordinary catsup was reported
to contain lower sodium of 907 mg/100g (USDA,
The amounts of sodium found in light soy sauce
and sweet soy sauce were signicantly higher than
the other selected sauces. However, no signicant
difference in sodium content was found between
these two sauces. Soy sauce is commonly known as
a high sodium sauce. In 2013, researches in Colorado
State University classied the food items according
to sodium content and gave out the same result as in
the present study. The study grouped tomato ketchup
and mayonnaise into food item with elevated sodium
while soy sauce in the group of high sodium (Bellows
and Moore, 2013).
The higher sodium content of light soy sauce and
sweet soy sauce compared to other studied samples
was coming from the addition of salt during the
manufacturing process. A large amount of salt was
required in suppressing putrefactive bacteria and
other destructive organisms, to leave the valuable
microorganisms, koji mold, lactic acid bacteria,
and yeast, free to work (Thaker and Barton, 2012).
Besides that, salt as a main raw material was
important in providing the base of the salty taste
and contributing to the unique appearance, colour,
avour and fragrance of soy sauce. However, in
the production of chili sauce, tomato ketchup and
mayonnaise, salt was just a secondary ingredient and
its effect was less important besides just giving the
taste. There was only 2 to 3% of tomato ketchup and
chili sauce, and 1.5% of mayonnaise constituted by
salt (Hui, 2006; Brown, 2013). Therefore, sodium
levels in these three sauces were not as high as light
soy sauce and sweet soy sauce.
According to Table 3, light soy sauce had the
highest level of potassium (395.4 mg/100 g) among
all the selected sauces whereas mayonnaise contained
the lowest (63.6 mg/100 g). At the same time, the
amount of potassium found in sweet soy sauce,
tomato ketchup and chili sauce were 308.8, 289.5 and
200.0 ± 31.9 mg/100 g respectively. When compared
to USDA database, the level of potassium in soy
sauce varieties was generally in a broader range of
212 to 3098 mg/100 g especially in the soy sauce
from hydrolysed vegetable protein with reduced
sodium. While regular mayonnaise in the database
was reported to contain only 20mg/100 of potassium
(USDA, 2016).
From Table 3, it is clear that potassium content
of mayonnaise was signicantly less than the other
sauces. There was an obvious difference between
the principle ingredients of mayonnaise and other
sauces. Mayonnaise was mainly made from egg yolk,
vegetable oil and vinegar whereas the other sauces
were containing soybean, chili and tomato (Hui,
2006; Shurtleff and Aoyagi, 2012; Brown, 2013).
Generally, potassium is largely obtained in fruits,
vegetables, nuts and whole grains.
Apart from that, potassium level in light soy
sauce was signicantly higher than chili sauce. The
amount of potassium was largely affected by the main
ingredients used in processing the sauce. Light soy
Table 3. Sodium and potassium contents of selected sauces
Different superscript lowercase letters (a– c) denote signicant difference between the samples.
Tan et al/IFRJ 23(5): 2181-2186 2185
sauce is produced from soybean while peeled tomato
is the basic ingredient of chili sauce. According to
USDA Nutrient Database, the potassium content
of soybean is higher than that in tomato (U.S.
Department of Agriculture, 2014). Besides that, the
tomato peeling process during manufacturing of
chili sauce further reduces its potassium content.
Based on Elbadrawy and Sello (2011), tomato peel
contains high level of potassium. At the same time,
another study by Navarro-González et al. (2011) also
reported that potassium is one of the major elements
in tomato peel. Thus, there was no doubt that light
soy sauce contained signicantly higher potassium
content than chili sauce. Sweet soy sauce was also
mainly produced from soybean; however, the process
of adding caramel and re-fermentation caused the
potassium level became less cumulated (Hui et al.,
2003). Therefore, no signicant difference was found
between the potassium content of sweet soy sauce
and chilli sauce.
Sodium contents of the selected salts were not
signicantly different. In contrast, potassium content
was signicantly higher in organic salt, especially
the bamboo salt. Therefore, organic salt is a better
choice of salt for consumers instead of table salt
related to potassium content. Yet, the consumers are
encouraged to control their daily sodium intake in
order to maintain health, particularly for hypertensive
patients. As expected, light soy sauce and sweet soy
sauce were signicantly higher in sodium content
than other sauces. At the same time, light soy sauce
contained the highest amount of potassium. Although
its potassium content was relatively higher compared
to others, it may not compensate the potential risk
of adverse health outcomes resulting from its high
sodium content.
Health problem related to excessive sodium
intake is a high concerned in many countries
nowadays. Therefore, the consumers are encouraged
to reduce the intake of sauces with higher sodium
content, such as soy sauce. Further exploration about
the nutritional contents of salts and sauces is required
in order to provide consumers an opportunity to know
the nutritional value of salts and sauces, followed by
making the proper decision in choosing and using
these salts and sauces.
The authors would like to thanks all staffs from
nutrition laboratory in UPM for helping in this study.
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... The sodium content of these diets reflected only the sodium found naturally in foods, and the amount was substantially lower than what a person would normally consume. As condiments and seasonings were not included in nutrient analysis, the potassium and phosphorus contents were also underestimated because certain condiments commonly used in Chinese cuisine such as soy sauce, oyster sauce, and fish sauce also contain significant amounts of potassium and phosphorus [51]. ...
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Plant-based low protein diets (LPDs) have gained popularity for managing chronic kidney disease (CKD) patients. The nutritional adequacy of these and other LPDs prescribed for CKD patients have not been carefully examined. This study assessed the nutrient composition of such LPDs and moderately high protein diets (MHPDs) that might be prescribed for patients in the Asia Pacific region with CKD who are not dialyzed or undergoing maintenance dialysis. Conventional diets containing at least 50% animal-based proteins and plant-based diets were also planned with protein prescriptions of 0.5 to 0.8 g/kg/day and MHPDs with protein prescriptions of 1.0 to 1.2 g/kg/day. Plant-based, lacto-, ovo-, and lacto-ovo-vegetarian and vegan LPDs and MHPDs were planned by replacing some or all of the animal proteins from the conventional diet. With 0.5 g protein/kg/day, all diets were below the Recommended Dietary Allowances (RDA) for at least one essential amino acid (EAA). At a protein prescription of 0.6 g/kg/day, only the conventional LPD met the RDA for all EAAs. This deficiency with the plant-based LPDs persisted even with several plant food substitutions. With a protein prescription ≥0.7 g/kg/day, all the plant-based and vegetarian LPDs provided the RDA for all EAA. The plant-based and vegetarian diets also contained relatively greater potassium, phosphorus, and calcium content but lower long-chain n-3 polyunsaturated fatty acids and vitamin B-12 than the conventional diet. Other essential micronutrients were commonly below the RDA even at higher protein intakes. The low contents of some essential micronutrients were found in both animal-based and plant-based diets. Prescription of all LPDs for CKD patients, especially plant-based and vegetarian LPDs, requires careful planning to ensure the adequacy of all nutrients, particularly essential amino acids. Consideration should be given to supplementing all animal-based and plant-based LPDs and MHPDs with multivitamins and certain trace elements.
... Decreasing the molar Na / K ratio of urine from 3.09 to 1.00 resulted in a decrease in population of systolic blood pressure of around 3.36 mmHg. The high potassium reduces the impact of high sodium (Na) on blood pressure, thereby reducing the risk of cardiovascular disease [11][12][13][14][15][16]. Actually NaCl salt is not the cause of increased blood pressure but sodium content in salt (NaCl) which causes hypertension. ...
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Table salt that meets Indonesian National Standards (SNI) have a high sodium content of around 60% so that it is not suitable for consumption by people with hypertension. The reduction in the size of NaCl and KCl salts is carried out in a range of 30; 40; 50; 60 Mesh and the mass ratio of NaCl and KCl is provided at 1: 3; 1: 2; 1: 1; 2: 1; 3: 1. The results showed that there was a decrease in Na concentration in table salt products. The product composition is carried out with AAS and XRF analysis. Products that approach SNI 2016 salt diet is at a particle size of 40 mesh with a mass ratio of 1: 3 where the NaCl content is 54.40 % and the KCl content is 40.33 %.
... Bu nedenle tuz yiyeceklerde lezzeti artıran bir katkı maddesi olarak kullanılmaktadır. Fransız mutfağında çok fazla sos kullanılmaktadır (Tan, Azlan, ve Noh, 2016). "Sos" Fransızcadan gelmektedir ve Latince kökeni tuzlanmış anlamında olan "salsus" dur. ...
Conference Paper
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Tuz, Türk kültüründe ve özellikle Bektaşi inancında kutsal sayılmaktadır. Bu değerli mineral birçok toplumda ve ülkede para, maaş, vergi ödemeleri karşılığında tarihte yaygın olarak kullanılmıştır. Sağlıklı bir vücut için mutlaka alınması gereken tuzun doğru tüketimi hastalık risklerini ortadan kaldırıp kaliteli yaşam olanağı sunmaktadır. Türkiye tuz rezervi açısından zengin bir kaynağa sahiptir. Özellikle Nevşehir’ de bulunan Hacıbektaş kristal kaya tuzu dünyadaki en önemli tuz rezervlerinden biridir. Çalışmada ikincil verilerden yararlanılarak literatür taraması gerçekleştirilmiştir. Tuzun genel önemi ve Hacıbektaş tuzunun Bektaşilik açısından önemi ortaya konmaya çalışılmıştır. Hacıbektaş tuzunun kullanımı gastronomi ve Bektaşilik açısından ele alınmıştır. Özellikle gastronomi ve Bektaşilik açısından Hacıbektaş tuzunun kullanılması gerektiği konusuna dikkat çekilmiştir.
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Is a metallic element with a symbol Na , the same group with Li, K, Rb, Cs is widespread in nature in the form of salts (nitrates, carbonates, chlorides), atomic number 11 and atomic weight 22,9898 . It,s a soft metal, reactive and with a low melting point , with a relative density of 0,97 at 200C (680 F). From the commercial point of view, sodium is the most important of all the alkaline metals. Elemental sodium was first isolated by Humpry Davy in 1807 by passing an electric current through molten sodium hydroxide. Elemental sodium does not occur naturally on earth, because it quickly oxidizes in air and is violently reactive with water, so it must be stored in a non-oxidizing medium, such as liquid hydrocarbon . The free metal is used for some chemical synthesis, analysis, and heat transfer applications .
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The objective of this work was to study the nutritional composition and the antioxidant activity of some tomato peel extracts. Preliminary chemical composition, minerals content, amino acids, fatty acids and phenolic compounds of the peels were determined. The extracts which had been obtained by using different solvents; petroleum ether, chloroform, ethyl acetate and methanol were assayed for their antioxidant activity. Antioxidant activities of the extracts were evaluated by the determination of peroxide, malondialdehyde (MDA), P-anisidine and total carbonyl values during four weeks storage of cottonseed oil at 60 °C. Also, the 1,1-diphenyl-2-picrylhydrazine (DPPH) radical scavenging was carried out. The results revealed that most of the extracts showed significant increases in DPPH scavenging activity as compared to butylated hydroxy toluene (BHT), an artificial antioxidant. On the other hand, significant decreases in peroxide, P-anisidine, malondialdehyde and carbonyl values were observed in the oil samples treated with the extracts in comparing with the untreated sample (control). Due to tomato peel content of many nutrients and its antioxidant activities, tomato peel or its extracts can be used as a food supplement.
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Tomato processing residue is defined as a secondary raw material that can increase its value, being considered a potential source of dietary fiber and bioactive compounds. Commercial tomato peel fiber has been analyzed to ascertain the proximate and nutritional composition (moisture, fat, protein, dietary fiber, ash, and minerals), the fractions (insoluble, IDF, and soluble, and SDF) and sugar composition of dietary fiber, functional properties (water retention capacity, WRC, swelling capacity, SWC, fat absorption capacity, FAC, glucose diffusion retardation index, GDRI, and osmotic pressure), total antioxidant activity (AA), and the content of antioxidant bioactive compounds (phenolic compounds and lycopene). To extract phenolic compounds and dietary fiber, three methods were assayed in this study: enzyme hydrolysis, maceration, and ultrasonic assistance. The content of TDF was 84.16%, and the major fraction was the IDF (71.82%), formed mainly by hemicelluloses. Tomato peel fiber retained 6.76g of water/g as WRC, and it was significantly correlated with the IDF content. In addition, the content of IDF determined the low FAC and SWC and the GDRI at 60min (39.22%). The main phenolic compound was rutin, followed by naringenin, rutin derivatives, and chlorogenic acid derivatives. These were better extracted using ultrasonic assistance, whereas lycopene showed mean values between 3 and 4mg/100g. The AA of tomato peel fiber was low, since the phenolic compounds are mainly bound to the cell wall of plant, showing a low capacity for scavenging radicals. Due to its chemical profile and functional properties, tomato peel fiber can be used as a food supplement, improving the different physical, chemical, and nutritional properties of foods. However the color and flavor of this product must be considered in its applications to avoid a negative effect on the sensory characteristic of the foods to which it is added.
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This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, discretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic difference, discretionary salt use and blood pressures.
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to connect food science, nutrition and culinology. The book uses real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores the basics of proteins, carbohydrates, and lipids, issues of diet and disease, including weight management, and food production and preparation topics.
The North Eastern Himalayan (NEH) region of India has a great diversity of bamboo resource and the tribal communities of the region use young succulent shoots of various bamboo species as vegetable, pickles, salad, etc., from May to September every year. Out of 25 edible bamboo species identified for the region, 11 species, i.e., Bambusa balcooa Roxb., B. nutans Wall. ex Munro, B. tulda Roxb., Dendrocalamus giganteus Munro in Trans., D. hamiltonii Nees et. Arn, D. hookerii Munro in Trans., D. longispathus Kurz, D. sikkimensis Gamble, Melocanna baccifera (Roxb.) Kurz, Phyllostachys bambusoides Sieb. and Zucc. and Teinostachyum wightii Beddome have been found as potential species, which are sold in the markets by primary or secondary vendors in fresh, fermented, boiled or roasted form. Besides their occurrence in forests, these edible species are also cultivated in home gardens. This paper reports the nutritional values on some major edible bamboo species of the region. For different species, food energy ranged from 14.6 to 16.9 MJ/kg and ash content from 2.1 to 3.7%. For different species, crude fibre content ranged between 23.1 and 35.5%, fat between 0.6 and 1.0%, and carbohydrate between 4.5 and 5.2%. Among various species, the protein content was determined to be high in D. hamiltonii, P. bambusoides, T. wightii and B. balcooa. Young edible bamboo shoots were also found rich in macronutrients, particularly in calcium with a range of 1.2–1.9 g/100 g. The potassium content ranged from 0.02 to 0.03 g/100 g, phosphorus from 0.5 to 1.0 g/100 g and magnesium from 0.04 to 0.05 g/100 g. Edible shoots were also rich in vitamins. Among species, the ascorbic acid ranged from 3.0 to 12.9 mg/100 g, tryptophan from 0.4 to 1.7 g/16 g N and methionine from 0.3 to 0.8 g/16 g N. Hydrocyanic acid (HCN) content was also available in edible shoots; however, the range varied from 0.01 to 0.02%. The study showed that Dendrocalamus spp, M. baccifera and P. bambusoides need to be included in various afforestation programmes in the region where shifting cultivation has already caused serious environmental degradation. It will serve the twin purpose of restoration of degraded lands and production of edible shoots for consumption of various ethnic groups of the region.
Bamboo salt (BS) is a specially processed salt according to the traditional recipe using sun-dried salt (SDS) and bamboo in Korea. The present study investigated the effects and mechanism of BS, SDS, NaCl, or mineral mixture (containing zinc, magnesium, and potassium) on ovalbumin (OVA)-induced allergic rhinitis (AR) animal model. The increased number of rubs was inhibited by the oral administration of BS, SDS, NaCl, mineral mixture, or nose inhalation of BS. The increased levels of IgE, histamine, and interleukin (IL)-1β in serum were reduced by BS. The level of interferon-γ was increased, whereas the level of IL-4 was reduced on the spleen tissue of BS-treated mice. In the BS-treated mice, the number of eosinophils and mast cells infiltration increased by OVA-sensitization were also decreased. Protein levels of inflammatory cytokines were reduced by BS or NaCl administration in the nasal mucosa of the AR mice. In addition, BS inhibited caspase-1 activity in the nasal mucosa tissue. In activated human mast cells, BS significantly inhibited the production of IL-1β and thymic stromal lymphopoietin and activation of caspase-1. Our data indicate that BS has anti-allergic and anti-inflammatory effects by regulating of caspase-1 activation in AR mice and in vitro models.
Arterial hypertension is a major cause of disease-related morbidity and mortality worldwide. It is nearly absent in populations that consume natural foods low in sodium. However, in industrial countries, where the individual intake of sodium is at least 10 times higher, the prevalence of hypertension is approximately 40%. Major population-based studies link a high-sodium and low-potassium diet to an increase in blood pressure. A hallmark of arterial hypertension is endothelial dysfunction characterized by decreased synthesis of nitric oxide (NO). Plasma sodium and potassium are major determinants for the mechanical stiffness of endothelial cells. High plasma sodium levels stiffen endothelial cells and block NO synthesis. Aldosterone is a prerequisite for this action. However, high plasma potassium levels soften endothelial cells and activate NO release. There is increasing evidence that sodium can be stored transiently in considerable amounts and osmotically inactive in the interstitium. Taken together, it is recommended to maintain plasma sodium levels in the low physiologic range and potassium levels in the high physiologic range while suppressing plasma aldosterone as much as possible. A restriction in sodium intake that is accompanied by increased intake of potassium can profoundly improve the prevalence of hypertension and cardiovascular disease.
National Nutrient Database for Standard Reference Release 28 Software v. The National Agricultural Library. Retrieved from http
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USDA Agriculture Research Service. 2016. National Nutrient Database for Standard Reference Release 28 Software v. The National Agricultural Library. Retrieved from apa/apagovreportweb.pdf.