Chemical parameters of gourmet salts compared withsalt extracted from eichhornia crassipes evaluated by energy-dispersive x-ray spectrometry




Gourmet salts, Eichhornia crassipes, Chemical composition, EDX


Salts have been part of human nutrition since 2,000 b.C., having originated in the Zhongba region, in China. Itssubstantial availability in food markets and stores specialized in condiments led us, curiously, to compare its elemental chemical composition with that of salt extracted from a floating aquatic macrophyte, known commonly as “water hyacinth” (Eichhornia crassipes), whose product, after extraction from dry matter, was popularly denominated“indigenous salt”. The objective of the present study was to evaluate the chemical composition of gourmet salts in comparison with indigenous salt using the energy-dispersive X-ray spectrometry (EDX) technique. Eichhornia crassipes exhibited higher concentrations of chloride (35.834%), potassium (62.146%), sulfur (1.095%), calcium (0.450%), bromine (0.177%), silicon (0.124%), copper (0.029%), magnesium (0.123%), and rubidium (0.023%) than the gourmet salts. Our results indicate that this indigenous salt should be consumed under medical guidance due to its high concentration of potassium chloride, a salt whose properties are used for specific human treatment and not daily consumption.


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Author Biographies

Paulo Afonso Rossignoli, Universidade Federal de Mato Grosso, Cuiabá, MT

Biologist, Professor and Researcher at UFMT - Federal University of Mato Grosso. PhD in Health and the Environment.

Frederico Fonseca da Silva, Instituto Federal do Paraná, Curitiba, PR

Agricultural Engineer, Professor and Researcher at IFPR - Federal Institute of Parana, Curitiba Campus. PhD in Irrigation and the Environment.

Wilson Sacchi Peternella, Universidade Federal de Rondônia, Porto Velho, RO

Chemist, Professor and Researcher at UFRO - Federal University of Rondonia, Department of Chemistry, Porto VelhoCampus. PhD in Nano materials.


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2020-05-19 — Updated on 2022-01-17


How to Cite

Rossignoli, P. A., Silva, F. F. da, & Peternella, W. S. (2022). Chemical parameters of gourmet salts compared withsalt extracted from eichhornia crassipes evaluated by energy-dispersive x-ray spectrometry. Ciência E Natura, 42, e51. (Original work published May 19, 2020)

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