MINERALS IN PLANT-BASED BEVERAGES

Plant-based beverages are widely used as a substitute for dairy products, especially by individuals with dietary restrictions or who follow diets such as veganism, vegetarianism, or flexitarianism. However, the nutritional value of these products may vary depending on the composition of the raw material and the processing steps, particularly with regard to essential minerals such as calcium (Ca), iron (Fe) and zinc (Zn). In this context, this study aimed to quantify the total levels of Ca, Fe and Zn in eight vegetable beverages formulated with rice, coconut, cashew nuts and cocoa, in order to understand their nutritional potential. The sample preparation method used was ultrasound-assisted acid extraction, using concentrated nitric acid, and the quantification of minerals was performed by inductively coupled plasma optical emission spectrometry (ICP OES). All determinations were performed in analytical triplicate. The Ca contents varied among the different formulations, with emphasis on rice and coconut (250 mg/100 mL), coconut (210 mg/100 mL), cashew nut (228 mg/100 mL) and rice (204 mg/100 mL) drinks. The beverage with the lowest Ca content was cashew nuts with cocoa (9.37 mg/100 mL), reflecting probable dilution or low incorporation of the source of this mineral. For Fe, the highest levels were found in the cocoa beverages, especially in the rice (0.44 mg/100 mL) and cashew nut (0.84 mg/100 mL) samples, which can be attributed to the mineral composition of the cocoa. For Zn, coconut drinks (0.846 mg/100 mL) and rice and cocoa (0.34 mg/100 mL) stand out.