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Open AccessArticle

Characterization of Fulvic Acid Beverages by Mineral Profile and Antioxidant Capacity

Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
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Foods 2019, 8(12), 605; https://doi.org/10.3390/foods8120605
Received: 1 October 2019 / Revised: 13 November 2019 / Accepted: 18 November 2019 / Published: 22 November 2019
(This article belongs to the Special Issue Nutraceuticals in Human Health)
The main purpose of the study was to investigate the quality of fulvic acid-based food products. The concentrations of Ca, K, Mg, Na, Cu, Fe, Mn, and Zn, and antioxidant capacities of fulvic acid concentrates and ready-to drink beverages available on the global market were determined. The concentrations of minerals were determined using microwave plasma-atomic emission spectrometry. Antioxidant capacity was expressed as total polyphenol (TP) and flavonoid (TF) contents, the trolox equivalent antioxidant capacity (TEAC) and ferric reducing ability of plasma (FRAP) values. The daily portion of eight out of 14 products realized 45–135% of recommended daily allowance (RDA) for Fe. One of ready-to-drink beverages was also a good source of Mg (about 40% of RDA), and another one of Mn (about 70% of RDA). The concentrations of TP and TF in ready-to-drink beverages varied from 6.5 to 187 µg/mL, whereas in concentrates, from 5886 to 19,844 µg/mL. Dietary supplements or food products with fulvic acids may be a good source of antioxidant polyphenolic compounds and some minerals. View Full-Text
Keywords: antioxidant capacity; fulvic acids; functional beverage; iron; mineral antioxidant capacity; fulvic acids; functional beverage; iron; mineral
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MDPI and ACS Style

Swat, M.; Rybicka, I.; Gliszczyńska-Świgło, A. Characterization of Fulvic Acid Beverages by Mineral Profile and Antioxidant Capacity. Foods 2019, 8, 605.

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