Investigation of common Indian edible salts suitable for kidney disease by laser induced breakdown spectroscopy

Salt is an essential and important dietary mineral for maintaining life. Currently, the issue of the potential benefit or damage from salt intake in chronic kidney disease patients is controversial. The attempt of this article is to bring into focus the potential role of elements particularly sodium, Na, and potassium, K, which are the main constituents of dietary salts, in kidney patients by using laser-induced breakdown spectroscopy (LIBS). LIBS spectra of different salt samples have been recorded in the spectral region 200–500 nm with spectral resolution 0.1 nm and in the spectral region 200–900 nm with spectral resolution 0.75 nm. Quantitative elemental study was carried out to determine the constituents of different types of common Indian edible salts by using the calibration-free LIBS method. Our experimental results demonstrate that Saindha salt (commonly known as rock salt) is more beneficial than other edible salts for patients suffering from chronic kidney disease. The results of the quantitative elemental analysis of the salts obtained from LIBS measurements are also compared to atomic absorption spectroscopy (AAS).