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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)