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BIBTEX RIS

Yogurt and whey beverages available in Brazilian market: Mineral and trace contents, daily intake and statistical differentiation

2018; Elsevier BV; Volume: 119; Linguagem: Inglês

10.1016/j.foodres.2018.10.050

1873-7145

Thaisa S.P. Souza, Aderval S. Luna, Diego B. Barros, Tatiana Colombo Pimentel, Eliene Penha Rodrigues Pereira, Jonas T. Guimarães, Erick A. Esmerino, Mônica Q. Freitas, Renata Golin Bueno Costa, Márcia C. Silva, Simone Lorena Quitério, Renata S.L. Raices, Adriano G. Cruz,

Food Safety and Hygiene

Mineral and trace elements (Ca, Fe, K, Mg, Na, Pb, Cd, Cr, Cu, and Mn) in commercial strawberry-flavored yogurts and fermented whey beverages in Brazil were investigated. K, Ca, Na, Mg and Fe concentrations ranged from 1.6 to 1.4, 1.4 to 1.1, 0.74 to 0.68, 0.16 to 0.11, and 0.01 mg g-1 for yogurts and whey beverages, respectively. Similar concentrations of the minerals were observed for both products, except Mg (0.16 mg g-1 in yogurts and 0.11 mg g-1 in whey beverages). Cd, Cr, Cu, Mn, and Pb was found below the detection limit (21.4 to 94.1 μg g-1), demonstrating safety levels for consumption. Regarding the mineral daily intake, consumption of 100 g of the product has relevance for calcium in infants (>40%) and children between 4 and 8 years (>13%), and a greater contribution of yogurt over whey beverage was observed. PLSDA model suggested that Mg analytical determination should be performed to ensure the identity of the product.