Copper, zinc, calcium and magnesium contents in alcoholic beverages and by-products from Spain: nutritional supply

Miguel Navarro (1)

1 Nutrition and Food Science

Levels of copper, zinc, calcium and magnesium were measured in alcoholic beverages (whiskies, gins, rums, liquors, brandies, wines and beers) and by-products (non-alcoholic liquors and vinegars) using the flame atomic absorption spectrometry technique (FAAS). Mineral concentrations were found to be significantly different between the nine alcoholic and non alcoholic by-products studied (p < 0.001). In distilled alcoholic beverages, concentrations measured in rums and brandies were statistically lower than those determined in gins and alcoholic liquors (p = 0.001). For Cu, measured concentrations were statistically different for each of the 5 groups of distilled alcoholic beverages studied (p < 0.001). In fermented beverages, Zn, Ca and Mg levels were significantly higher than those concentrations determined in distilled drinks (p < 0.005). Contrarily, Cu concentrations were statistically lower (p < 0.001). Wines designated as Sherry had significantly higher Ca and Mg levels (p < 0.005). White wines had significantly higher Ca and Zn levels (p < 0.05) compared to red wines and contrarily, Cu concentrations were significantly lower (p < 0.005). In wine samples and corresponding by-products (brandy and vinegar), statistical differences were established for all minerals analysed (p < 0.01). Remarkably, for Cu, the concentrations determined in brandies were statistically higher. On the basis of element levels and the official data on consumption of alcoholic beverages and by-products in Spain, their contribution to the daily dietary intake (DDI) was calculated to be 123.5 Μg Cu/day and 204.5 Μg Zn day-1, 41.7 mg Ca day-1 and 20.8 mg Mg day-1. From all studied elements, Cu was the one for which alcoholic beverages constitute a significant source (more than 10% of recommended daily intake). These findings are of potential use to food composition tables.

Mots clés: Life Sciences

Miguel Navarro. Copper, zinc, calcium and magnesium contents in alcoholic beverages and by-products from Spain: nutritional supply. Food Additives and Contaminants, 2007, 24 (07), pp.685-694. ⟨10.1080/02652030601185063⟩. ⟨hal-00577545⟩