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Iron, copper, manganese and zinc content of some processed and fresh Greek citrus juices
Author(s) -
Soulis Theodossios,
Kavlentis Evangelos,
Arvanitoyannis Ioannis
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740450411
Subject(s) - orange (colour) , manganese , zinc , chemistry , citrus paradisi , copper , rutaceae , citrus × sinensis , horticulture , atomic absorption spectroscopy , food science , valencia , botany , biology , ecology , physics , organic chemistry , quantum mechanics
Abstract Iron, copper, manganese and zinc content in a number of processed and fresh Greek orange (Citrus sinensis var Valencia late), lemon (Citrus limon var maglini), grapefruit (Citrus paradisi var dunkan) and mandarin (Citrus deliciosa var mediterranea) juices was determined by atomic absorption spectroscopy. The values obtained were within limits similar to those for juices from other European countries and were (the values in parentheses are for fresh juices): orange Fe 0.23‐1.04 (0.23‐0.45), Cu 0.04‐0.29 (0.13‐0.23), Mn 0.05‐0.17 (0.7‐0.22), Zn 0.13‐0.43 (0.18‐0.77); lemon Fe 0.12‐1.05 (0.22‐0.66), Cu 0.04‐0.15 (0.13‐0.27), Mn 0.02‐0.07 (0.04‐0.17), Zn 0.11‐ 0.26 (0.27‐0.45); grapefruit Fe 0.11‐0.93 (0.45‐1.21), Cu 0.17‐0.42 (0.11‐ 0.37), Mn 0.04‐0.82 (0.12‐0.24), Zn 0.32‐0.81 (0.24‐0.46); mandarin Fe 0.45‐0.89, Cu 0.26‐0.53, Mn 0.04‐0.11, Zn 0.40‐0.71. The variability in the mineral content of some juices could be attributed to the variety and origin of the fruits or to differences in the method of processing.