The best and very short note for presentation

1. Mr. OMAR ALAJIL (
‫أ‬
.
‫العجيل‬ ‫عمر‬
)
M.Sc Food Technology
MACRO MINERALS
METABOLISM – RDA - DEFICINCY
AND STABILITY DURING FOOD PROCESSING

2. TABLE OF CONTENT
 What is the macro-mineral
 What is recommended daily intake of these
mineral (RDA)
 Calcium
 Phosphorus
 Sodium
 Potassium
 Chloride
 Magnesium
 Sulfur
 Stability during processing

3. INTRODUCTION

4. Minerals
 Minerals: small, naturally occurring,
inorganic, chemical elements
Serve as structural components & in
many vital processes in the body
 Inorganic: being composed of matter
other than plant or animal

5. Davis, Metcalfe, Williams, Castka, Modern Chemistry, 1999,
page 748

6. There are 46 different minerals in the human
body, 21 of which are known to be essential.
The seven macrominerals make up about 4%
of body weight. They are calcium, phosphorus,
magnesium, sodium, potassium, chloride and
sulfur.
That mean if your weight is 70 kg
then you have 3 kg of minerals

7. Minerals
 Percent of Body weight
 Calcium 2%
 Phosphorus 1%
 Potassium 0.3%
 Sulfur 0.2%
 Sodium 0.1%
 Chloride 0.1%
 Magnesium 0.05%
 Iron 0.04%
7

8. What is the difference between micro
and macro minerals

9. Another figure shows mineral in our
body

10. The mamcrominerals
 Ca calcium
 P phosphorus
 S sulfur
 K potassium
 Cl chloride
 Na sodium
 Mgmagnesium

11. Function Of Macro Minerals
The macrominerals are necessary in
1) building bones,
2) maintaining body fluids,
3) maintaining proper pH in body tissues,
4) transmitting nerve impulses,
5) maintaining cell membrane structures
6) and facilitating enzyme action.

12. Form used of macro minerals

13. What is Acceptable Daily Intake
(RDA) of Macro-Minerals

14. http/www.themedicalbiochemistrypage.org

15. For normal adults
Calcium 1000 – 1300 mg/day
Sodium 1200 – 1500 mg/day
Chloride 1800 – 2300 mg/day
Potassium 4500 –
4700 mg/day
Phosphorus 700 – 1250 mg/day
Maganesum 240 – 420 mg/day
For normal pregnant
Calcium 1000 – 1300 mg/day
Sodium 1500 mg/day
Chloride 2300 mg/day
Potassium 4700 mg/day
Phosphorus 700 – 1250
mg/day
Maganesum 350 – 400 mg/day

18. Calcium (Ca)

19. Calcium (Ca)
 Most abundant mineral in the body
99% is stored in the bones
Adult body contains 1-1.5 kg of ca
 Functions:
Structural role in bones & teeth
Transmission of nerve impulses
Maintains cellular structure

20. Calcium Functions (Cont’d)
Essential for muscle
contraction
Essential for blood clotting
Helps maintain normal blood
pressure

22. Bone Structure
osteo normal

23. Calcium absorption
variable due to insoluble salts:
phosphate
carbonate
oxalate
phytate
sulfate
also forms calcium soaps with
fatty acids
 absorption is enhanced by:
acid pH
vitamin D
lactose
lysine and glycine

24. Calcium
2004
Dr. Hamda Qotba
24
 Sources
dairy product, fortified flour, egg,leafy vegetable,
fish, cabbage, broccoli
 Requirement
Adult 800mg/day, Pregnancy 1200mg/day
excreted in urine and feces
 Deficiency
Rickets in children & Osteomalacia in adult

25. Nutritional Problems
Deficiency
Symptoms
 Stunted growth
in children
 Bone loss
(osteoporosis) in
adults
Toxicity
Symptoms
 Excess is
usually excreted
so toxicity is
rare

27. A deficiency of calcium, usually in older persons and especially
in post-menopausal women, can lead to loss of 'bone density'
or brittle bones. The hormone estrogen suppresses bone
dissolution.
To maintain good bone density, one should ingest
1) ~1.5g/day of 'soluble' Ca2+;
2) adequate Vit.D
3) adequate Mg2+
This must be accompanied by sufficient weight bearing
exercise.
NB. Caffeine in 5-6 cups of coffee/day inhibits Ca uptake by
30%!
Osteoporosis

28. Bone Structure
osteo normal

29. Healthy vs. osteoporotic trabecular bone

30. DRI & Sources
 DRI = 1000 mg – 1300 mg
 Foods
Milk/milk products
Dark green vegetables
Some fish & shellfish
Tofu & other legumes
Fortified foods (i.e.: juices)

31. Calcium & Foods
 Dairy products, fortified juices, sardines
Food Calcium
Yogurt, plain (low-fat)
Yogurt, flavored (low-fat)
1 cup - 415 mg
1 cup – 345 mg
Milk, skim
Milk, 1-2%
1 cup – 302 mg
1 cup – 300 mg
Ice cream ½ cup – 88 mg
Broccoli, cooked ½ cup – 68 mg
Salmon, canned 3 oz – 165 mg
Fortified orange juice 8 oz – 300 mg

32. Growth of bones

33. Phosphorus P

34. Phosphorous
 2nd most abundant mineral in the
body (85% combined with calcium)
 Functions:
Structure of bones & teeth
Necessary for growth (DNA)
Energy metabolism (ATP)

35. Phosphorus
 RDA for phosphorus is established on the
basis of a 1:1 relationship with calcium
 Adults: 800 mg/day
 Pregnancy and lactation: 1200 mg/day
 Phosphorus deficiency (hypophosphatemia)
 Not common
 May be associated with total parenteral nutrition (TPN)
without sufficient phosphates; give either sodium or
potassium phosphate

36. NUTRITIONAL PROBLEMS
Deficiency
symptoms
 Muscle weakness
 Bone pain
 Phosphorous
deficiency is rare
 Found widely in
foods
Toxicity
symptoms
 May cause calcium
excretion and hinder
absorption

37. Phosphorus Sources
foods rich in calcium are also richest in
phosphorus (milk, cheese, eggs,
beans, fish)

38. Sodium (Na)

39. Sodium
 An electrolyte
 Electrolyte: compound that partially
dissociates in water to form ions
Helps to maintain the body’s fluid
balance
Chief positive charged ion outside of
cells

41. Functions
 Helps to maintain normal fluid
and acid-base balance
 Nerve impulse transmission
 Heartbeats
 Contraction of muscle

42. absorption and metabolism:
readily absorbed
excreted in the urine and sweat
aldosterone increases re-absorption in
remal tubules

43. Sodium
 Excessive
Hypertension
 Deficiency
Fatigue, muscle cramps

44. Intake & Sources
 NO DRI
 Minimum requirements = 500 mg
 Daily Value = 2400 mg
 Table salt (Sodium Chloride)
 1 tsp = 2300 mg sodium
 Processed foods- those that are
canned, cured, pickled & boxed
 75% of dietary intake

46. In general
 No nutritional need for us to add salt to
our foods
 Already enough present!!

47. Potassium (K)

48. Potassium
 An electrolyte (Chief positive ion inside cells)
 Functions:
 May lower blood pressure
 Protein synthesis
 Fluid balance
 Nerve transmission
 Contraction of muscles
 Critical for maintaining heartbeat

49. absorption and metabolism
readily absorbed (more so than
sodium)
intracellular
secreted by kidney (also in sweat)

50. Deficiency Symptoms
 Muscle weakness
 Paralysis
 Confusion
 Can cause death
 Accompanies dehydration
 Unlikely but can occur with increase
in sodium intake

51. Toxicity Symptoms
 Causes muscular weakness
 Triggers vomiting

52. Intake & Sources
 RDA for adults: 1.5 - 4.5 gm/day
 The best sources of potassium are fruits
like bananas, potatoes, plums, and
orange juice, as well as vegetables.
 The more processed a food, the less
potassium it contains

53. Chloride (Cl)

54. Chloride
 An electrolyte
 Functions:
Part of hydrochloric acid found
in the stomach
Necessary for proper digestion
Fluid balance

55. Chloride (Cl)
 closely connected with sodium in foods, body
tissues and fluids and excretions
 readily absorbed along with sodium
 excreted mainly in the kidneys (~ 2% in feces and
~ 4-5% in perspiration )
 important for osmotic balance, acid-base balance
and in the formation of gastric HCl

56. Deficiency Symptoms
 Growth failure in children
 Muscle cramps
 Mental apathy
 Loss of appetite

57. Toxicity Symptoms
 Normally harmless
 Disturbed acid-base balance

58. Magnesium (Mg)

59. Magnesium
 Functions:
Present in bone and teeth
Protein synthesis
Enzyme action (co-factor)
Normal muscle contraction &
relaxation
Nerve transmission

60. Deficiency Symptoms
 Weakness
 Confusion
 Depressed pancreatic hormone
secretion
 Growth failure
 Muscle spasms
(DRI = 350 mg)

61.  Magnesium deficiency is uncommon in
healthy people.
 This is because the kidneys can keep
magnesium from leaving the body
through the urine.
 However, certain medications and
chronic health conditions like alcoholism
may cause magnesium deficiency.

62. Toxicity Symptoms
 Low blood pressure
 Lack of coordination
 Coma or death

63. Food Sources
 Nuts
 Legumes
 Whole grains
 Dark green vegetables
 Seafood
 Chocolate & cocoa

65. Sulfur (S)

66. Sulfur
 Functions:
Present in all proteins
(structure)
Part of biotin & thiamin
Part of insulin

67. Sulfur (-SH, SO4
2-)
RDA: not established
Deficiency: unknown
Sources: all protein (plant & animal): from
amino acids cystine and methionine

68. Deficiency & Toxicity Symptoms
 Deficiency symptoms:
None known because protein
deficiency would occur first
 Toxicity symptoms:
Rare, but when occurs
depresses growth

69. Food Sources
 All protein- containing foods

70. Stability during processing

71. Effect of Food Processing on
Minerals
 Minerals are comparatively stable under
food processing conditions such as
heat, light, use of oxidizing agents and
extremes in pH.
 Therefore processing does not usually
reduce the mineral contents.
 However, these minerals can be
removed from foods by leaching or by
physical separation.

72.  Cooking in water would result in some
losses of minerals since many minerals
have significant solubility in water.
 In general, boiling the vegetables in
water causes greater loss of minerals
from them as against steaming them.
 Canned foods such as fruit juices may
take up metals from the container-tin
and iron from the tin plate and tin and
lead from the soldering.
 During cooking sodium may be lost but
the other minerals are well retained.

73.  Further, it has been found that milling of
cereals cause considerable loss of minerals.
 Since minerals are mainly concentrated in the
bran layers and in the germ, during milling
after removal of bran and germ, only pure
endosperm remains, which is poor in
minerals.
 For example, when wheat is milled to obtain
refined flour, the losses in mineral content are
to the extent of 76% in case of iron, 78% in
zinc, 86% in manganese, 68% for copper, and
16% for selenium.
 Similar losses occur during milling of rice and
other cereals.

74.  As mentioned before, the minerals are quite
stable to heat and pH during processing.
 However change in temperature, pH and
concentration or dehydration may lead to the
change in the status in food system.
 For example in milk 1/3rd 1/4th of the calcium
and phosphorous is associated with casein
while 66 to 80% are present as dissolved
calcium and phosphorous.
 On heating these minerals change from the
dissolved to the colloidal state.

75.  On the other hand, cooling of milk shift
the colloidal calcium and phosphorous
to the dissolved state.
 Decrease in pH from the normal value
towards isoelectric side (pH 4.6) will
caused the solubilization of these
minerals while an increase in pH will
causes a shift of colloidal calcium,
magnesium and phosphorus to the
dissolved state.

76.  The minerals in meat products are in the
non-fatty portions, when liquid is lost
from meat, the maximum loss is of
sodium and calcium, phosphorus and
potassium are lost to a lesser extent.
 During cooking also, sodium is lost but
other minerals are well retained.
 In fact, cooking dissolves some calcium
from bone and enriches the meat with
this mineral.

77. The table below compares the typical maximum nutrient
losses for common food processing methods.

78. Processing Procedures that Affect the
Mineral Content of Food
Thermal treatments
Detrimental Beneficial
Sterilization Baking
Pasteurization Blanching
Boiling
Steaming
Frying
Blanching
Baking

79. Mechanical treatments
Detrimental Beneficial
Milling Canning
Extrusion Fermentation
Soaking
Drying
Freezing
Storage
Packaging

81. THANK YOU