Evaluation of traditional plant-derived salt sources as alternative mineral supplements to conventional sodium chloride in community diets

Abstract:

The increasing prevalence of hypertension and other sodium-related non-communicable diseases has stimulated interest in alternative mineral-rich salt sources. This study evaluated the concentrations of potassium (K), sodium (Na), calcium (Ca), iron (Fe), and zinc (Zn) in plant-derived salts prepared from bean leaves (Phaseolus vulgaris), maize cobs (Zea mays), banana peels (Musa spp.), and Cyperus exaltatus, and compared the effectiveness of dry ashing and wet digestion in mineral recovery. Mineral analysis was performed using flame photometry and atomic absorption spectrophotometry following standard analytical procedures, and data were analyzed by ANOVA at a 95% confidence level. Significant differences (p < 0.001) were observed among plant species and preparation methods for all analyzed minerals. Potassium was the predominant mineral, ranging from 25.00 ± 0.25 to 90.12 ± 0.90 ppm, with the highest concentration recorded in ashed C. exaltatus, while calcium ranged from 8.53 ± 0.09 to 17.93 ± 0.18 ppm, iron from non-detectable levels to 2.51 ± 0.05 ppm, and zinc from 0.105 ± 0.001 to 0.468 ± 0.005 ppm. Dry ashing generally enhanced potassium recovery, whereas wet digestion improved the extraction of calcium and selected trace elements. The favorable potassium-to-sodium ratios observed in most samples suggest potential nutritional advantages over conventional sodium chloride. Overall, bean leaves and C. exaltatus exhibited the most desirable mineral profiles, indicating that traditional plant-derived salts may serve as supplementary mineral sources and potential alternatives to conventional salt in strategies aimed at improving dietary mineral balance and reducing sodium-related health risks.