Comparative analysis of the elemental composition and organoleptic properties of magnesium-containing vitamin-mineral complexes

Background. The widespread occurrence of magnesium deficiency necessitates the use of magnesium-containing preparations and vitamin-mineral complexes (VMCs) for its correction. Available magnesium-containing VMCs vary significantly in their declared composition, organoleptic properties, and degree of standardization of the constituent substances. Analysis of macro- and traceelement (MTE) profiles provides an objective approach to assessing the standardization of pharmaceutical preparations and VMCs. Objective: To conduct a comparative experimental analysis of the MTE profiles of 16 magnesium-containing VMCs and characterize their quantitative MTE composition and organoleptic properties. Material and methods. The VMCs studied contained magnesium bisglycinate, magnesium glycinate (alone or in combination with magnesium lysinate or magnesium oxide), magnesium citrate, magnesium threonate, and magnesium glycerophosphate in combination with magnesium lactate. Three glycine preparations and a table salt sample, none containing magnesium, served as controls. Atomic emission spectrometry was used to measure the concentrations of 24 chemical elements (Be, B, Mg, Al, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, Ga, As, Se, Rb, Sr, Ag, Cd, Ba, La, Hg, Tl, and Pb). Organoleptic properties were evaluated by 10 experts using a 5-point scale. The data were analyzed using modern methods for complex data analysis, including topological data analysis, developed within the framework of the algebraic approach to pattern recognition. Results. Comparison of the МTE profiles and organoleptic scores of 16 magnesium-containing VMCs showed good agreement between the declared and measured magnesium contents in 15 of the 16 samples. Expert assessment indicated that magnesium citrate-based VMCs exhibited the best organoleptic properties. Differences in organoleptic properties were determined exclusively by the type of magnesium salt anion. Glycine and magnesium glycinate (1.00±0.00 points), as well as magnesium bisglycinate (1.50±0.87 points), received the lowest organoleptic scores and were characterized by a bitter, increasingly unpleasant taste accompanied by increasing salivation. Magnesium threonate had a less intense, but still unpleasant taste (2.00 points, one sample). Magnesium citrate-based VMCs demonstrated the best organoleptic properties (3.72±0.87 points on a 5-point scale, compared to 1–2 points for other salts). Analysis of the МTЕ profiles revealed complex correlations among the elements, which were used to identify the key components in the elemental composition of the VMCs (magnesium, aluminum, and lead contents) and characterize clusters with minimal aluminum and lead contents. Conclusion. Sample 17-M (Magne B6 ® Kids; Opella Healthcare LLC, Russia; chewable tablets containing 70 mg magnesium/tablet, and 0.6 mg vitamin B6/tablet) demonstrated an optimal MTE composition in terms of both agreement between the measured magnesium content and the amount declared by the manufacturer and minimal contents of toxic and potentially toxic elements, while also exhibiting favorable organoleptic properties.