Int. J. Pharm. Sci. Rev. Res., 35(2), November – December 2015; Article No. 24, Pages: 126-133 ISSN 0976 – 044X Research Article Elemental Analysis of Condiments, Food Additives and Edible Salts Using X-Ray Fluorescence Technique Heena Duggal1, Atul Bhalla1,2*, Sanjeev Kumar1,3, J.S. Shahi1, D. Mehta1 1Department of Physics, Panjab University, Chandigarh, India. 2Department of Physics, D.A.V. College, Jalandhar, India. 3Department of Physics, GSGDSD College, Chandigarh, India. *Corresponding author’s E-mail: [email protected] Accepted on: 19-10-2015; Finalized on: 30-11-2015. ABSTRACT The present study was undertaken to measure elemental composition of food additives, condiments and edible salts commonly used in savory dishes and cuisines. Himalayan pink salt, Sajji salt, Sajji kachwa salt, Black salt, Rock salt, Table salt, Iodised salts, Lahori salt, Aji-no-motto (Chinese salt) etc., were analysed. X-ray fluorescence technique (XRF) has been utilized for quantification due to its multielement analytical capability, lower detection limit, capability to analyze metals and non-metals alike and easy sample preparation. The analysis was performed by using sequential wavelength-dispersive (WD) XRF spectrometer based on end- window Rh-anode tube using 4 kW generator (60 kV, 170 mA) and energy-dispersive (ED) XRF set up involving the 241Am radioactive source as an exciter. The iodine element in the iodised salts was calculated using the calibration curve plotted by spiking the control sample with NaIO3 following sequential dilution methodology. Recently an excessive quantity of Aji-no-motto was reported in fast food products. Its elemental composition was also recorded. Since the reports on mineral composition of the edible salts consumed in India are scarce so such studies are important to ascertain the safe quantity of their intake and associated health effects. Keywords: Savory dishes, Detection limit, End-window Rh-anode tube, Calibration curve, Sequential dilution. INTRODUCTION conserves acid-base balance. Thus, it must be included essentially in everyday diet to make its level balanced. For any edible salts, food additives and condiments normal healthy person, the salt concentration can vary have marine origin, although the salinity of sea only within narrow limits. The human body depletes salt water varies worldwide, yet the relative M 1 by sweat, excreted through urine, increased bowel proportions of its constituent ions remain constant . The mobility and diarrhea etc. The daily intake of the salts evaporation of saline water leads to common table salt replenishes the essential minerals in humans. Our body after it undergoes numerous purification steps. Since pre- primarily consists of fluids having minerals which act as historic times, salt has been used as an essential electrolytes on cell membranes allowing transmission of condiment for flavoring the food, preserving eatables, impulses in muscle and nerve fibers and in this way curing fish and other meat products, and tanning. It has cellular metabolism is controlled. The homeostasis attained immense importance in daily livelihood. The requires balanced diet made up of carbohydrates, mineral form of table salt is Halite, which is an ionic proteins and salts. The kidneys maintain bodily compound of the sodium chloride (NaCl). It forms concentration of salts at the appropriate level. The isometric crystals. The commercially available salts have intestines reabsorb salts from the digested foods and variable minerals composition. Various edible salts used gastric juices. Chronic salt deprivation in humans lead to for culinary purposes are Himalayan pink salt, Sajji salt, serious health problems like nausea, muscular cramps, Sajji kachwa salt, Black salt, Rock salt, Table salt, Lahori loss of appetite, weight loss. Excessive depletion of body salt, Aji-no-motto (Chinese salt), Celtic salt, Coarse salt, salt leads to possible vascular collapse and finally death Iodinated salt, Flake salt, and Kosher salt. The human may occur. If excessive sodium exists in salts and other body cannot manufacture salts by itself so they have to foods products then problems of hypertension, diseases be supplied externally. A principal function of sodium of heart, liver and kidney may occur3. The deficiency of chloride is to regulate pH and osmotic pressure of the chloride may results in erthyrocyturia, metabolic alkalosis fluid and its movement to and from the cell and maintain and hypokalemic4 etc. Such nutrients elements are the electrolyte balance. It also aids in the transmission of indispensible for animals too. Since fodder and plant have messages by the nerve cells and in the peristaltic little salt content, so insufficient salt levels stunts the movement of the digestive tract. Sodium helps to growth, lowers production of milk, produces lassitude, regulate the movement of muscles in the human body loss of weight etc., of young animals. In modern farms, including that of the heart. The chloride ion produces livestock are fed with vitamin and mineral supplements hydrochloric acid, which helps in digestion and is present along with Sajji Kachwa salt. Thus salt is an ideal vehicle in salivary amylase also2. It produces gastric acid which is to deliver physiological amounts of essential minerals as another component of hydrochloric acid. It helps the Mg, Mn, Fe, Co, Zn and Cu etc., in the diet. blood to carry carbon dioxide, potassium absorption, and International Journal of Pharmaceutical Sciences Review and Research Available online at www.globalresearchonline.net 126 © Copyright protected. Unauthorised republication, reproduction, distribution, dissemination and copying of this document in whole or in part is strictly prohibited. © Copyright protected. Unauthorised republication, reproduction, distribution, Int. J. Pharm. Sci. Rev. Res., 35(2), November – December 2015; Article No. 24, Pages: 126-133 ISSN 0976 – 044X Worldwide there are many salt mines formed by condiment. This rock salt is believed to be very beneficial transformations of sea in geological events, viz., deep for patients with high blood pressure because of its low mines from Khewra region of Pakistan, or high altitude sodium content. It is assumed to be a rejuvenator, mines in the Himalayan Mountains or salt flats in Bolivia. improves eyesight, helps in digestion, softens the bowel The physical and chemical composition of salt varies i.e., laxative. It is claimed that this salt consists of 84 depending upon the location sites, climatic conditions major and minor traces elements including iron9. It is and processes adopted5. The commercial harvesting obtained from the rock deposits and is used as a raw technique for deep salt deposits is solution mining which material without any processing. It has a many colors like involves the deep injection of fresh water at high purple, pinkish, grey and black. It is believed that dark pressure through pipes and the saturated brines are colored salts are more mineral rich. It has a distinctive brought to the surface and are used to produce highly sulfurous odour10. The presence of sodium chloride in it pure salt6. The refined edible table salt constitutes the provides salty taste, and iron sulphide provides peculiar compound NaCl ~ 99.5% by weight. Many anti-caking bitter taste and dark violet coloration due to all the agents like potassium or sodium ferrocyanide are added, sulphur compounds, mainly hydrogen sulphide. The in the range of 5-15 ppm (mg/kg or µg/g), to prevent increased intake of dietary sulfur may helps psoriasis and adjacent grains of crystalline salt cementing together rheumatic conditions of patients. forming a hard solid mass. Thus free flowing table salt is Sajji kachwa salt is made by adding herb called Sajji, to obtained by providing a mechanical coating on crystals the molten form of Himalayan pink salt. On being cold it which acts as a lubricant and absorbs any water vapour in acquires foamy, crunchy texture which is brittle and then the post packaging stage. Commonly used free flowing it is grounded to form salt. In Japan, this mineral rich salt salt additives are magnesium carbonate, calcium silicate, is popularly used as condiment and it aids digestion and sodium silico-aluminate and tricalcium phosphate (at a stomach healing. A popular taste enhancer is China salt level of 1-2%). The sulphates of magnesium, calcium and (Aji-no-Moto) or Ac'cent or Vetsin. It is a sodium salt of potassium are additional major elements found along the amino acid i.e., glutamic acid called as monosodium with sodium chloride in the salt crystals7. Low sodium glutamate (MSG), having chemical formula as NaC H O . salts are sold as “propriety salts” due to the absence of 5 8 4 It has a unique taste different from the four basic tastes regulations laid down by concerned authorities in India. of sweet, salty, sour and bitter. MSG is regarded as a The sale of non-iodised salt was banned in India, since flavor enhancer as it blends, rounds and balances the then iodized salt became popular household commodity. total perception of taste-active compounds in the food Healthy human beings require iodine which is an essential products. It is believed to enhance the flavour of proteins component of the thyroid hormones, thyroxine and by stimulating the taste buds and increasing the saliva triiodothyronine. The inadequate iodine leads to produced in the mouth. It appears as a white and insufficient production of these hormones, adversely odorless crystalline powder which in solution dissociates