Determining the Magnesium Concentration from Some Indigenous Fruits and Vegetables of Chittagong Region, Bangladesh 1*Islam, F., 1Bhattacharjee, S
International Food Research Journal 21(4): 1413-1417 (2014) Journal homepage: http://www.ifrj.upm.edu.my Determining the magnesium concentration from some indigenous fruits and vegetables of Chittagong region, Bangladesh 1*Islam, F., 1Bhattacharjee, S. C., 2Khan, S. S. A. and 1Rahman, S. 1Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories Chittagong, Chittagong- 4220, Bangladesh 2Asian University for Women, Chittagong-4100, Bangladesh Article history Abstract Received: 8 January 2014 Magnesium is an essential mineral for its crucial role in many physiological function and Received in revised form: metabolism. While magnesium should be present in nutritionally important quantities in regular 30 January 2014 Accepted: 31 January 2014 diets, average Bangladeshi diets frequently fail to contain an adequate supply of the element. Thus, the study aims to determine the amount of magnesium in four different dietary items, Keywords bananas, vegetables and pulses, locally available in Chittagong, Bangladesh, using Spectro- photometric method. As per the findings, the magnesium concentration for banana contrasts Magnesium Arum between 0.843 µg/g and 3.654µg/g. Musa cavendishii from Satkania Upazila contains the Banana highest value while, the lowest amount is found in Musa paradisiaca from Lama Upazila. For Vegetable and Pulse arums, the amount varies between 0.476 and 21.3456µg/g. The highest amount was found in arums, Colocasia esculenta (Patiya upazila) i.e. 21.3456µg/g and the lowest amount appears from the same species at Boailkhali upazila. In vegetables, the quantity fluctuates between 1.62 and 5.93 µg/g with the maximum amount found in Anowara upazila. Magnesium in pulses was observed in the range 6.5333-28.3208 µg/g.
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