Exploration of price variation, elemental profile, and fortification of commercial Indian edible salts with iodine, potassium, iron, magnesium, and calcium

• Published in: Food Chemistry Advances
• Main Authors: Mona Yadav, Anjali Sharma, Maninder Meenu, Anita Kumari, Ajay Goyal, Monika Garg
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier 2023
• Subjects: Salt; National Iodine Deficiency Disorders Control Programme; NIDDCP; Iodine; K/Na; Recommended daily allowance; Food processing and manufacture; TP368-456; Black Rock; Indian; White Sea
• Online Access: https://doi.org/10.1016/j.focha.2023.100363; https://doaj.org/article/640c0728b0b044998aeb90b8a0f2922c

The different types of edible rock salts (black, and pink) are fetching premium price compared to white sea salt. Survey of 300 individuals indicated that black rock salt is mainly used for sprinkling and sea salt for cooking. Further, people are switching to white rock salt for cooking due to the influence of traditional knowledge, friends, advertisements, and label claims. The elemental profile of commercial salt samples were analyzed to identify a scientific basis for this. We collected 14 different colored (black, pink) edible salt samples from supermarkets, local shops and health food shops in Mohali, Punjab, India. Various analytical and biochemical investigations were used for the analysis of 25 elements, vitamin and phenolic content. The recommended level of iodine (I) fortification (≥50% RDA) was found only in 20% of the salts studied. The potassium (K) fortification (10-20 % K/Na) was found only in two salts. One salt sample crossed the toxic limits of lead (Pb). Black salt exhibited the highest iron (Fe) (10-20% RDA). Other claimed nutrients/mineral Ca, Mg, vitamin and phenolic content was not observed in any salt (< 5 % RDA).In conclusion, taste, tradition, and social media affect salt preference, and our research provides the scientific data.