Macro minerals

(أ.عمر العجيل (جامعه حلب- كليه الزراعه

1. Mr. OMAR ALAJIL (أ.عمر العجيل) 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 Mg magnesium

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

12. Form used of macro minerals

13. W hat is A cceptable D aily I ntake ( 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

16. Calcium (Ca)

17. 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

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

19. Bone Structure osteo normal

20. 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

21. 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

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

23. 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' Ca 2+ ; 2) adequate Vit.D 3) adequate Mg 2+ This must be accompanied by sufficient weight bearing exercise. NB. Caffeine in 5-6 cups of coffee/day inhibits Ca uptake by 30%! Osteoporosis

24. Bone Structure osteo normal

25. Healthy vs. osteoporotic trabecular bone

26. 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)

27. 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

28. Growth of bones

29. Phosphorus P

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

31. 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 ( hypo phosphat emia ) Not common May be associated with total parenteral nutrition (TPN) without sufficient phosphates; give either sodium or potassium phosphate

32. 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

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

34. Sodium (Na)

35. 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

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

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

38. Sodium Excessive H ypertension Deficiency Fatigue, muscle cramps

39. 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

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

41. Potassium (K)

42. 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

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

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

45. Toxicity Symptoms Causes muscular weakness Triggers vomiting

46. 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

47. Chloride (Cl)

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

49. 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

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

51. Toxicity Symptoms Normally harmless Disturbed acid-base balance

52. Magnesium (Mg)

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

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

55. 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.

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

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

58. S ulfur (S)

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

60. Sulfur (-SH, SO 4 2- ) RDA : not established Deficiency : unknown Sources : all protein (plant & animal): from amino acids cystine and methionine

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

62. Food Sources All protein- containing foods

63. S tability during processing

64. 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 .

65. 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.

66. 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.

67. 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.

68. 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.

69. 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.

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

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

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

73. THANK YOU