TY - JOUR
T1 - Proximate composition and mineral content of spices increasingly employed in the Mediterranean diet
AU - Al Dhaheri, Ayesha S.
AU - Alkhatib, Dana Hasan
AU - Jaleel, Abdul
AU - Tariq, Maryam Naveed Muhammad
AU - Feehan, Jack
AU - Apostolopoulos, Vasso
AU - Osaili, Tareq M.
AU - Mohamad, Maysm N.
AU - Cheikh Ismail, Leila
AU - Saleh, Sheima T.
AU - Stojanovska, Lily
N1 - Publisher Copyright:
Copyright © The Author(s), 2023. Published by Cambridge University Press on behalf of The Nutrition Society.
PY - 2023/7/18
Y1 - 2023/7/18
N2 - 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.
AB - 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.
KW - Edible spices
KW - Nutrition
KW - Proximate analysis
UR - http://www.scopus.com/inward/record.url?scp=85166115135&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85166115135&partnerID=8YFLogxK
U2 - 10.1017/jns.2023.52
DO - 10.1017/jns.2023.52
M3 - Article
C2 - 37528827
AN - SCOPUS:85166115135
SN - 2048-6790
VL - 12
JO - Journal of Nutritional Science
JF - Journal of Nutritional Science
M1 - e79
ER -
