Saltquanti - development of a new portable device to analyse salt content in food

• Type: Article in International Scientific Journal
• Date: 2022

Authors

Bernardo, F (Author) Other; Moreira, JL (Author) Other; Gonçalves, C (Author) Other; Pena, MJ (Author) Other; Pinho, Olívia (Author) FCNAUP; Martins, R (Author) Other; Alves, A (Author) Other

Journal

Title: Journal of Food Composition and Analysis

Vol. 105

ISSN: 0889-1575

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Scientific classification

CORDIS: Health sciences

FOS: Medical and Health sciences

Other information

Authenticus ID: P-00V-M3S

DOI: 10.1016/j.jfca.2021.104239

Abstract (EN): Excessive salt intake is a growing concern in society, impacting on a number of serious clinical conditions, such as the development of hypertension and increased mortality/morbidity caused by cardiovascular diseases. The urgent need to introduce in situ assessment of the salt content of processed foods led to the development of SALTQUANTI, a portable device developed and patented by a consortium promoted by the company EVOLEO Technologies and the University of Porto, which combines sample preparation with the analytical detection by means of a sodium selective electrode with potentiometric detection. The device includes the milling and stirring process of the sample, together with the analytical measurement and data interpretation via a touch display. Data for the analytical validation of the method were obtained from 20 different processed food samples. The linearity of the method was in the range from 0.06 to 6.00 g salt/100 g food. The precision was of 6% on average, considering repeatability of results for different types of processed food and the accuracy was of 9% on average. Interlaboratorial comparison showed deviation of results of less than 20 % for the different types of samples. The analytical procedure proved to be simple and reliable, and automation enabled the analysis in less than 5 min with an acceptable uncertainty. © 2021

Language: English

Type (Professor's evaluation): Scientific