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

Author:
Souza, Thaisa S.P., Luna, Aderval S., Barros, Diego B., Pimentel, Tatiana C., Pereira, Eliene P.R., Guimarães, Jonas T., Esmerino, Erick A., Freitas, Mônica Q., Silva, Márcia C., Quitério, Simone L., Raices, Renata S.L., Cruz, Adriano G.
Source:
Food research international 2018
ISSN:
0963-9969
Subject:
beverages, cadmium, calcium, children, chromium, copper, detection limit, infants, iron, lead, magnesium, manganese, markets, minerals, models, potassium, sodium, whey, yogurt, Brazil
Abstract:
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.