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ESSENTIAL ELEMENTS IN FRESH AND IN CANNED SWEET POTATOES
Author(s) -
LOPEZ A.,
WILLIAMS H. L.,
COOLER F. W.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04129.x
Subject(s) - chemistry , potassium , magnesium , manganese , food science , sodium , phosphorus , zinc , atomic absorption spectroscopy , copper , quantum mechanics , organic chemistry , physics
ABSTRACT The content of 16 essential elements was determined in fresh and canned sweet potatoes by atomic absorption spectrophotometry. The elemental content of fresh sweet potatoes was compared with that of canned sweet potatoes. All data were analyzed statistically. There were significantly lower amounts of copper, magnesium, phosphorus, potassium, silicon, and zinc in canned sweet potatoes than in fresh sweet potatoes and no significant differences in calcium, chloride, iron, manganese, and sodium between the fresh and canned samples. Percentages of the established and estimated RDA's show that fresh and canned sweet potatoes are relatively good sources of potassium and relatively fair sources of copper, iron, magnesium, manganese, and phosphorus. Retention of elements in the canned sweet potatoes ranged from 53% to 92%. When the content of elements in the canned syrup is considered, element retention was virtually 100%.