title: Copper, zinc, calcium and magnesium content of alcoholic beverages and by-products from Spain: nutritional supply.
abstract: 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 flame atomic absorption spectrometry (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 five 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 with 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 124.6 microg Cu day(-1) and 193.3 microg Zn day(-1), 40.3 mg Ca day(-1) and 19.9 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.
authors.affiliation: Department of Nutrition and Food Science, School of Pharmacy, University of Granada, Granada E-18071, Spain. nalarcon@ugr.es
authors.forename: M
authors.initials: M
authors.lastname: Navarro-Alarcon
authors.forename: C
authors.initials: C
authors.lastname: Velasco
authors.forename: A
authors.initials: A
authors.lastname: Jodral
authors.forename: C
authors.initials: C
authors.lastname: Terrés
authors.forename: M
authors.initials: M
authors.lastname: Olalla
authors.forename: H
authors.initials: H
authors.lastname: Lopez
authors.forename: M C
authors.initials: MC
authors.lastname: Lopez
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D002118:Calcium / Q000032:analysis*; D003300:Copper / Q000032:analysis*; D004032:Diet; D008274:Magnesium / Q000032:analysis*; D009751:Nutritional Requirements; D013030:Spain; D013054:Spectrophotometry, Atomic; D015032:Zinc / Q000032:analysis*
chemical_list: D003300:Copper; D008274:Magnesium; D015032:Zinc; D002118:Calcium