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Table 3 Mineral composition (mg/100 g) of corn silk–lemon blends

From: In vitro antioxidants and antihypertensive properties of corn silk–lemon infusion

Mineral elements A B C D E Ref*
Sodium 3.74 ± 0.99a 3.64 ± 0.92b 3.44 ± 0.14b 3.26 ± 0.26c 3.19 ± 0.28d 30–134
Potassium 4.65 ± 0.85c 5.29 ± 0.92b 5.28 ± 1.84b 5.57 ± 0.92ab 5.82 ± 0.14a 19–502
Calcium 1.56 ± 0.12c 1.80 ± 0.57b 1.94 ± 0.01b 1.97 ± 0.94b 2.14 ± 0.92a 19–881
Magnesium 2.98 ± 1.04a 2.56 ± 1.05b 2.63 ± 1.25b 2.57 ± 0.38b 2.53 ± 0.50b 4.5–452
Zinc 0.16 ± 0.02c 0.16 ± 0.00d 0.18 ± 1.0.02c 0.20 ± 0.00b 0.21 ± 0.00a 0.23–2.1
Chromium ND ND ND ND ND  
Lead ND ND ND ND ND  
Na/K 0.80 0.69 0.65 0.59 0.55 < 1.00
  1. Mean ± standard deviation of three determinations. Values with different superscripts on a row are significantly different at p < 0.05
  2. CSF: corn silk flour; LF: lemon flour; A: 100% CSF; B: 95% CSF and 5% LF; C: 90% CSF and 10% LF; D: 85% CSF and 15% LF; E: 80% CSF and 20% LF. ND: not detected, Ref* FAO (2010) and USDA (2010) limits (mg/day)