Analysis of mineral content and amount of chelated minerals in citrus juice by inductively coupled plasma emission spectroscopy

Nikdel, S.; MacKellar, Donald G.; Rezaaiyan, Ruhi

doi:10.1021/jf00010a016

Cited by 13 publications

(3 citation statements)

References 4 publications

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“…However, Rendleman (1982) demonstrated that cellulose, starch, hemicellulose, pectin, and protein had little affinity for calcium at a neutral pH. Pectin was found to have little cation affinity for calcium at a pH of either 3.2 or 7.2 (Nikdel et al, 1991). The cation-binding capacity of fiber sources has been shown in other studies to be pH dependent.…”

Section: Introductionmentioning

confidence: 99%

Binding capacity of 18 fiber sources for calcium

Weber¹,

Kohlhepp²,

Idouraine³

et al. 1993

J. Agric. Food Chem.

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Section: Introductionmentioning

confidence: 99%

Binding capacity of 18 fiber sources for calcium

Weber¹,

Kohlhepp²,

Idouraine³

et al. 1993

J. Agric. Food Chem.

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“…Klavons and Bennett (1987) reported that pectin may act to support lemon juice cloud by stabilizing the protein fraction. Pectin is responsible for the stability of the cloud or milky appearance of grapefruit juice (Nikdel et al, 1991). The loss of cloud produces a juice with a floccular sediment and clear serum.…”

Section: Introductionmentioning

confidence: 99%

Effects of High Pressure and Heat Treatment on Pectic Substances and Related Characteristics in Guava Juice

Yen

Lin

1998

Journal of Food Science

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Effects of high pressure treatment on guava juice pectic substances and related juice characteristics were investigated and compared with heat treatment. The viscosity and turbidity of guava juice pressurized at 600 MPa and 25°C for 10 min increased slightly; whereas the viscosity of juice heated at 95°C for 5 min decreased while turbidity increased. There were no apparent changes in water soluble, oxalate soluble and alkali soluble pectin in pressurized juice. However, heat treatment of juice decreased water and alkali soluble pectins and slightly increased oxalate soluble pectin. High pressure treatment resulted in no marked changes in pectic and cloud substances of guava juice, and maintained the natural viscous of the juice.

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“…18 The usual methods applicable for orange juice sample preparation involve the organic matter destruction. Dry ashing in a muffle furnace, 3,5,7,8,12,13 wet digestion procedure using a hot plate, 4,10,14 or microwave-assisted oven 9,12,13,[15][16][17] have been used as orange juice sample preparation for elemental analysis. For some elements determination, such as Al, a simple filtration has been proposed.…”

Section: Etaas Icp-oes and Icp-ms Whereas Simultaneous Icp-mentioning

confidence: 99%

On-line digestion in a focused microwave-assisted oven for elements determination in orange juice by inductively coupled plasma optical emission spectrometry

Fili¹,

Oliveira²,

Oliveira³

2003

J. Braz. Chem. Soc.

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Um sistema de fluxo acoplado a um forno de microondas focalizadas foi utilizado para digestão em linha de amostras de suco de laranja para a determinação de Ca, Cu, Fe, K, Mg, Mn, Na, P e Zn por espectrometria de emissão ótica com plasma indutivamente acoplado. Uma bobina de reação de PTFE (4,0 m de comprimento e 1,6 mm de diâmetro interno) foi posicionada no interior da cavidade de vidro do forno de microondas focalizadas. Alíquotas de 500 µL de amostra e de 1000 µL de reagente (80% v/v HNO 3 ) foram misturadas em uma confluência e conduzidas para a bobina de reação utilizando ar como carregador. O desvio padrão relativo para cinco determinações da mesma amostra usando o método proposto foi inferior a 5,0%. Boas recuperações variando de 91 a 111% foram obtidas para adições de quantidades conhecidas dos elementos de interesse. Os resultados obtidos, utilizando o sistema de digestão proposto, foram concordantes a um nível de confiança de 95% com aqueles obtidos por digestão total. Com este método de digestão foi possível processar 12 amostras h -1 , minimizando contaminações, consumo de amostra e reagentes e gerando pequena quantidade de resíduos.A flow injection system coupled to focused microwave-assisted oven was used for on-line orange juice sample digestion for determination of Ca, Cu, Fe, K, Mg, Mn, Na, P, and Zn by inductively coupled plasma optical emission spectrometry. The reactor coil was a PTFE tube (4.0 m long and 1.6 mm i.d.) positioned into the commercial glass tube of the focused microwave oven. Aliquots of 500 µL of sample and 1000 µL of reagent (80% v/v HNO 3 ) were mixed in a confluence and carried out to the reactor coil by air carrier. The relative standard deviation for five replicates of sample was lower than 5.0%. Good recoveries varying from 91 to 111% were obtained for added concentrations of the interest elements. The results obtained using the proposed digestion system are in agreement with those obtained for total digestion at the 95% confidence level. With this on-line digestion system was possible to carry out 12 samples h -1 , minimizing contamination, saving consumption of samples and reagent and low residue generation.

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Analysis of mineral content and amount of chelated minerals in citrus juice by inductively coupled plasma emission spectroscopy

Cited by 13 publications

References 4 publications

Binding capacity of 18 fiber sources for calcium

Binding capacity of 18 fiber sources for calcium

Effects of High Pressure and Heat Treatment on Pectic Substances and Related Characteristics in Guava Juice

On-line digestion in a focused microwave-assisted oven for elements determination in orange juice by inductively coupled plasma optical emission spectrometry

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