Flavoured versus natural waters: macromineral (Ca, Mg, K, Na) and micromineral (Fe, Cu, Zn) contents

摘要

Macro (Ca, Mg, K, Na) and micromineral (Fe, Zn, Cu) composition of 39 waters was analysed. Determinationswere made by atomic flame spectrophotometry for macrominerals and electrothermic atomisationin graphite furnace for microminerals.Mineral contents of still or sparkling natural waters (without flavours) changed from brand to brand.Mann–Whitney test was used to search for significant differences between flavoured and natural waters.For that, the concentration of each mineral was compared to the presence of flavours, preservatives, acidifyingagents, fruit juice and/or sweeteners, according to the labelled composition.The statistical study demonstrated that flavoured waters generally have increased contents of K, Na, Feand Cu. The added preservatives also led to significant differences in the mineral composition. Acidifyingagents and fruit juice can also be correlated to the increase of Mg, K, Na, Fe and Cu. Sweeteners do notprovide any significant difference in Ca, Mg, Fe and Zn contents.