Khan, Naeem Choi, Ji Yeon Nho, Eun Yeong Habte, Girum Jamila, Nargis Hong, Joon Ho Ryu, Keun Yeoung Park, Kyung Su Kim, Kyong Su 2024-01-20T09:04:09Z 2024-01-20T09:04:09Z 2022-01-25 2014-08 0003-2719 https://pubs.kist.re.kr/handle/201004/126501 The concentrations of the macronutrients sodium, potassium, calcium, magnesium, phosphorus, and iron were determined in spices by microwave-assisted digestion with nitric acid and hydrogen peroxide and analyzed by inductively coupled plasma-optical emission spectrometry (ICP-OES). The analytical methods were validated by recovery checks and the analysis of spinach leaves Standard Reference Material (NIST-1570a). The concentrations were dependent upon the identity of the spice. Potassium, calcium, and magnesium were the most abundant elements, followed by sodium, iron, and phosphorus. Concentrations of all analyzed elements were comparable to the published literature on spices and met the critical limits of Recommended Dietary Allowances and Tolerable Upper Levels, specified by the Food and Nutrition Board, USA. English TAYLOR & FRANCIS INC DETERMINATION OF MACRONUTRIENTS IN SPICES BY INDUCTIVELY COUPLED PLASMA-OPTICAL EMISSION SPECTROMETRY Article 10.1080/00032719.2014.908384 1 ANALYTICAL LETTERS, v.47, no.14, pp.2394 - 2405 ANALYTICAL LETTERS 47 14 2394 2405 N scie scopus 000340474500009 2-s2.0-84905682253 Chemistry, Analytical Chemistry Article TRACE-ELEMENTS CHEMOMETRIC APPROACH DAIRY-PRODUCTS GOAT MILK ICP-MS DIGESTION VALIDATION MOLYBDENUM PHOSPHORUS MINERALS Aromatic spices ICP-OES Inductively coupled plasma-optical emission spectrometry Macro-nutritional elements Microwave digestion