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

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

Authors

  • Ovais Ullah Shirazi Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia (IIUM) Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Darul Makmur, Malaysia.
  • Muhammad Muzaffar Ali Khan Khattak Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia (IIUM) Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Darul Makmur, Malaysia. Non Communicable Diseases Research Unit, Kulliyyah of Medicine, International Islamic University Malaysia (IIUM) Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Darul Makmur, Malaysia. International Institute for Halal Research and Training (INHART), E5 2-2, Level 2, Block E5, Kulliyyah of Engineering, International Islamic University Malaysia, P.O. Box 10 Kuala Lumpur, MALAYSIA.
  • Nor Azwani Mohd. Shukri Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia (IIUM) Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Darul Makmur, Malaysia.

Keywords:

spices, herbs, minerals, antioxidant, ICP-MS (Inductively Coupled Plasma-Mass Spectrometry)

Abstract

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.

Author Biographies

Ovais Ullah Shirazi, Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia (IIUM) Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Darul Makmur, Malaysia.

Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia (IIUM) Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Darul Makmur, Malaysia.

Muhammad Muzaffar Ali Khan Khattak, Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia (IIUM) Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Darul Makmur, Malaysia. Non Communicable Diseases Research Unit, Kulliyyah of Medicine, International Islamic University Malaysia (IIUM) Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Darul Makmur, Malaysia. International Institute for Halal Research and Training (INHART), E5 2-2, Level 2, Block E5, Kulliyyah of Engineering, International Islamic University Malaysia, P.O. Box 10 Kuala Lumpur, MALAYSIA.

Associate Professor.

Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia (IIUM) Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Darul Makmur, Malaysia.

Nor Azwani Mohd. Shukri, Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia (IIUM) Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Darul Makmur, Malaysia.

Head of Department & Assistant Professor

Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia (IIUM) Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Darul Makmur, Malaysia.

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Published

17-06-2016

Issue

Vol. 18 No. 2 (2016)

Section

Original articles

License

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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How to Cite

1.
Shirazi OU, Khattak MMAK, Shukri NAM. Quantitative analysis of minerals in the selected formulations of spices and herbs using ICP-MS. Progr Nutr [Internet]. 2016 Jun. 17 [cited 2025 Feb. 22];18(2):161-5. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/4245