Comparative evaluation of some macro- and micro-element and heavy metal contents in commercial fruit juices
- 515 Downloads
Micro- and macro-element contents of several commercial fruit juices purchased from marked were determined by inductively coupled plasma atomic emission spectroscopy. Among the minor elements determined, Zn, Cu, Mn, Mo, Co, Cd and Ni were found to be lover. Major mineral contents of fruit juices were established as Ca, K, Mg and P. The potassium contents of fruit juices were determined at the higher levels. K contents of fruit juices ranged between 475 mg/kg (B apricot) and 1478 mg/kg (B peach). In addition while Ca contents of fruit juices change between 19.3 mg/kg (E cherry) and 81.8 mg/kg (C orange), Mg contents ranged at the levels between 23.7 mg/kg (A apricot) and 65.4 mg/kg (D orange). Generally Ca and contents of peach, orange and apricot juices that belong to A and D companies were determined at the high levels.
KeywordsFruit juice Minerals Heavy metals ICP-AES
This work was supported by Selçuk University Scientific Research Project (S.U.-BAP Konya-Turkey).
- Cautela, D., Pirrello, A. G., Esposito, Siano, F., & Castaldo, D. (2004). Determinazlone di metalli presenti in traccia in succhi di agrumi: chinotto ed arancia rossa. Ess Derivatives Agriculture, 74, 11–17.Google Scholar
- Dragsted, I. O., Strube, M., & Larsen, J. C. (1993). Cancer protective factors in fruits and vegetables: biochemical and biological background. Pharmacology and Toxicology, 72(Suppl1), 116.Google Scholar
- Eckel, H., Roth, U., Döhler, H., Nicholson, F. & Unwin, R. (2005). Assessment and reduction of heavy metal trace metal input into agro-ecosystems. Final report of EU-concerted action. AROMİS. KTBL-Schrift 432. Darmstad, Germany: Kuratorium für Technik und Bauwesen in der Landwirtschaft e., 3,7843-2176.Google Scholar
- Farid, S. M., & Enani, M. A. (2010). Levels of trace elements in commercial fruit juices in Jeddah, Saudi Arabia. Medicine Journal Islamic World Academy Science, 18(1), 31–38.Google Scholar
- Health, H. B., & Reineccius, G. (1986). Flavouring materials of natural origin. Flavour chemistry and technology (pp. 244–248). Bronklin: Avi Publication Company Inc.Google Scholar
- Kellen, J. (2007). Fruit juice facts. www.fruitjuicefacts.org. Accessed 11 April 2011
- Krejpcio, Z., Sionkowski, S., & Bartela, J. (2005). Safety of fresh fruits and juices available on the Polish market as determined by heavy metal residues. Polish Journal of Environment Studies, 14(6), 877–881.Google Scholar
- Martin, G. J., Fournier, J. B., Allain, P., Mauras, Y., & Aguile, L. (1997). Optimization of analytical methods for origin assessment of orange juices: ICP-MS determination of trace and ultra-trace elements. Analusis, 25, 7–12.Google Scholar
- Nnam, N. M., & Njoku, I. E. (2005). Production and evaluation of nutrient and sensory properties of juices made from citrus fruits. Nigerian Journal of Nutrition Science, 26(2), 62–66.Google Scholar
- Püskülcü, H., & Ikiz, F. (1989). Introduction to statistic (p. 333). Izmir: Bilgehan Presss. in Turkish.Google Scholar
- Skujins, S. (1998). Handbook for ICP-AES (Varian-Vista). A short guide to Vista Series ICP-AES Operation. Varian Int. AG Zug. Version 1.0. pp 29.Google Scholar