title: [Natural mineral and spring waters and fruit juices as food sources of silicon].
abstract: Beverages especially mineral waters are considered as one of the best nutritional sources of silicon. The aim of this work was to determine the silicon content in bottled mineral and spring waters, as well as in orange, apple, grapefruit and mixed fruit juices available on the market. The electrothermal atomic absorption spectrometry (GF-AAS) was used for the silicon determination. The silicon levels in mineral waters ranged from 3.33 - 30.05 mg Si/dm3, in spring waters ranged from 3.66- 11.23 mg/dm3, and in fruit juices ranged from 0.21- 1.93 mg/100g.
authors.affiliation: Katedra i Zakład Bromatologii i Dietetyki, Akademia Medyczna we Wrocławiu. aprescha@tlen.pl
authors.forename: Anna
authors.initials: A
authors.lastname: Prescha
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Zabłocka
authors.forename: Joanna
authors.initials: J
authors.lastname: Naduk
authors.forename: Halina
authors.initials: H
authors.lastname: Grajeta
mesh_terms: D001628:Beverages / Q000032:analysis*; D005504:Food Analysis / Q000379:methods; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D008900:Mineral Waters / Q000032:analysis* / Q000145:classification; D011044:Poland; D012825:Silicon / Q000032:analysis*; D013054:Spectrophotometry, Atomic / Q000379:methods; D014881:Water Supply / Q000032:analysis*
chemical_list: D008900:Mineral Waters; D012825:Silicon