Analysis of Minerals in Foods: A Three-year Survey from Costa Rican Market Products

  •  Carolina Cortes-Herrera    
  •  Graciela Artavia    
  •  Silvia Quiros-Fallas    
  •  Eduardo Calderon-Calvo    
  •  Astrid Leiva    
  •  Josue Vasquez-Flores    
  •  Fabio Granados-Chinchilla    


Developing and carrying out analyzes that allow nutritional profiling of foods has become increasingly necessary in the food industry, especially when essential nutrients, such as minerals, are involved. In addition, having this type of information makes it possible to characterize the food, corroborate labeling, monitor regulations, improve food quality, and take public health measures when there are deficiencies or excesses in the population level of any nutrient. During this survey, total ash, Cl, Ca, P, Mg, Fe, Zn, Cu, Na, and K, were analyzed in different foods (including meat, dairy, cocoa, baked products, fruits, vegetables, legumes, beverages, cocoa products), for a total of n = 2046, 190, 385, 101, 113, 718, 190, 79, 945, and 190 samples, respectively. These samples were compiled from January 2019 to December 2021 as part of routine surveillance of the food industry. Food mineral fraction was assessed by gravimetry, chloride by potentiometry, and the rest of the analytes by spectrometry. Descriptive statistics were produced to analyze the database, and the information was divided by type of food and minerals.

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