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- W2015754619 abstract "The present work investigates, for the first time, the presence of triacylglycerides, polysaccharides, and protein of 16 food grade sea salts. Triacylglycerides, obtained by Soxhlet extraction with n-hexane, and representing a median content of 1.5 mg/kg of dry salt, were mainly composed by palmitic (42.8 mol%), stearic (13.3), linolenic (12.5), oleic (12.0), and linoleic acid (9.1) residues. Also, a dialysis-based methodology was developed to isolate the polymeric material from sea salt in amounts to allow its characterisation. The polymeric material accounted for 144 mg/kg of dry salt, mainly composed by sulfated polysaccharides and also containing protein. Polysaccharides were rich in uronic acid residues (21 mol%), glucose (18), galactose (15), and fucose (13), whereas the protein was composed by the hydrophobic amino acids alanine (25 mol%), leucine (14), and valine (14). These biomolecules arise from the surrounding environment of saltpans. Their characterisation contributes to the pursuit of parameters of origin." @default.
- W2015754619 created "2016-06-24" @default.
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- W2015754619 date "2015-08-01" @default.
- W2015754619 modified "2023-10-17" @default.
- W2015754619 title "Composition of food grade Atlantic salts regarding triacylglycerides, polysaccharides and protein" @default.
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- W2015754619 doi "https://doi.org/10.1016/j.jfca.2014.12.023" @default.
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