Determination of the Sodium Concentration in Brazilian Light and Non- Light Powdered Instant Soups by Flame Photometry
Barbara S. Martinez,
Adriana P. de Oliveira,
Francisca G. G. Pedro,
Jose Carlos de Oliveira,
Ricardo Dalla Villa.
This work aimed to develop a method for sodium determination in Brazilian light and nonlight
powdered instant soups by flame photometry using the dry decomposition sample preparation.
The analytical curve presented linear correlation coefficient (r) higher than 0.99. The limits of detection
and quantification were 0.16 and 0.49 mg L-1 Na, respectively. The instrumental precision (n=10)
was 3.0%. Recoveries of 97% were obtained in the addition and recovery tests, with relative standard
deviations (RSD %) lower than 16%. The Na concentrations determined in the samples by the proposed method did not
show significant differences (p ≤ 0.01) when compared with the results obtained by flame atomic absorption spectrometry.
The simplicity, low cost, accuracy and precision suggest that the proposed method is an alternative for sodium determination
in powdered instant soups. The results of this study also indicate that excess consumption of instant soup should be
avoided, especially by individuals with hypertension because it can be a significant source of Na in the diet.
Keywords: FAES, food safety, sodium, soups.
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