Effects of pre- and post-harvest factors on the selected elements contents in fruit juices

Paula, Francisco José Albuquerque de; Guiné, Raquel; Cruz‐Lopes, Luísa; Duarte, Armando C.; Fragata, Anabela O. S.; Reis, Manuel

doi:10.17221/531/2014-cjfs

Cited by 10 publications

(5 citation statements)

References 34 publications

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“…Ba would be provided by ferralitic soils characteristic of the study area ( Figure 3). These results are in agreement with those of (Paula and al. 2015) who established that pre-and post-harvest factors determine the levels of the selected risk elements in100% fruit juices.…”

Section: Discussionsupporting

confidence: 94%

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Levels of Minor and Trace Elements of Some Commercial Fruit Juices and Syrup Produced in Artisanal and Semi-Industrial Units in Benin Republic

Youssao¹,

Gbaguidi²,

Dovonon³

et al. 2018

IJC

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Fruit juices have been gaining interest in recent years for their contributions of minerals and other essential vitamins. But, with the development of intensive agriculture massively using pesticides and mineral fertilizers, the risk of contamination of these juices is high along the production chain. In this study, we evaluated the concentrations of arsenic       (As), cadmium (Cd), berrylium (Be), aluminium (Al), strontium (Sr), tin       (Sn), barium (Ba), mercury (Hg), thallium          (Tl), lead   (Pb), thorium (Th), uranium (U) for 92 commercial samples of pineapple juice, cocktail of pineapple and watermelon and pineapple syrup of Benin and France using Inductively Coupled Plasma-Source Mass Spectrometry (ICP-MS). The concentrations vary in the following ranges: As <QL at 39.3 ppb, Cd <QL at 0.7 ppb, Be <QL at 0.59 ppb, Al 26.4 ppb at 30620 ppb, Sr 130 ppb at 4049 ppb, Sn<QL at 43 ppb, Ba 42 ppb at 1582 ppb, Hg <QL at 31.7 ppb, Tl<QL at 21.3 ppb, Pb<QL at 608 ppb, Th<QL at 24.7 ppb ppb and U <QL at 1.04 ppb. Se, Ag and Pt have concentrations below the quantification limit (<QL). The levels of Ba, Hg and Pb exceeded the norms for some samples. The presence of aluminum, arsenic and cadmium in the tested samples of fruit juices can be toxic since they have no nutritional value, and hence may be treated as potential contaminants in these beverages. The classification of concentration levels of metallic contaminants reveals two main groups, the minor and the trace elements. These results make it possible to classify the contaminants in the decreasing order of the concentrations in the following way: Al> Sr> Ba> Pb> Sn> Tl> As> Th> Hg> Cd> Be> U. The average concentrations’ levels of trace elements are generally in accordance with the levels obtained for French pineapple juices chosen as reference, national and international standards for the quality of beverages.

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Section: Discussionsupporting

confidence: 94%

“…These concentrations are lower than those obtained during the present study except for the lower Pb and the Cd, which is consistent with our results (Table 2). Paula and al. (2015) have made a rapid assessment of the metallic contamination in commercial fruit juices by inductively coupled mass spectrometry after simple dilution.…”

Section: Discussionmentioning

confidence: 99%

Levels of Minor and Trace Elements of Some Commercial Fruit Juices and Syrup Produced in Artisanal and Semi-Industrial Units in Benin Republic

Youssao¹,

Gbaguidi²,

Dovonon³

et al. 2018

IJC

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“…Processing and extraction of golden melonwatermelon fruit juice will reduce post-harvest wastage and increase the economic value of these fruits, which may be transform into finish products that can be stored and market [14]. However, there is paucity of information on the antioxidant properties of golden melonwatermelon fruit juice blends.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical, Antioxidant Properties and Sensory Attributes of Golden Melon (Cucumis melon L)-Watermelon (Citrullus lanatus) Juice Blends

Sodipo

Owolabi

Oluwajuyitan

2019

ACRI

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This study investigates the physico-chemical, antioxidant properties and sensory attributes of golden melon-watermelon fruits juice blends. The juice extracted from golden melon and watermelon fruits were mixed together in different ratios 100% watermelon (GMW 1), 100% golden melon (GMW 2), 50% golden melon and 50% watermelon (GMW 3), 70% golden melon and 30% watermelon (GMW 4), 30% golden melon and 70% watermelon (GMW 5) in order to establish possible synergetic effect. The proximate composition of the samples ranged from 92.07 – 93.91%; 0.49 – 0.81%; 1.83 – 4.91%; 1.80 – 3.62% for moisture content, total ash, crude protein and carbohydrate respectively. The pH of the fruit juice blends ranged from 5.40 to 5.48. There is no significant difference (p<0.05) among the fruits juice samples. The mineral composition of the fruit juice for sodium (Na), potassium (K), iron (Fe), and calcium (Ca) ranged from 17.01 to 41.76 mg/100 g, 9.26 to 38.51 mg/100 g, 0.38 to 1.88 mg/100g, and 3.49 to 8.96 mg/100g respectively. The result shows that the total phenolic content ranged from 6.32-10.20 mg GEA/ 100 g; total flavonoid ranged from 0.08-0.13 mg QAE/ 100 g; DPPH ranged from 55-80%; ABTS ranged from 0.022-0.025 mmol. TEAC/ 100 g and FRAP ranged from 1.20-4.23 mg AAE/g. The results of sensory attributes of the fruit juice revealed that, fruit juice GMW 5 was the most preferable in aroma, taste and overall acceptability by the panelist. Hence, golden melon-watermelon fruit juice blends may serve as a source of strong antioxidant property that may be used to improve health status.

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“…Processing also allows adding economic value to raw materials, transforming perishable products into storable and marketable products (Paula et al, 2015). The processing of pulp and fruit juices is an important agro-industrial activity in that adds economic value to the fruit, avoiding waste and minimizing losses that may occur during the marketing of the fresh product, while also providing the producer with an alternative use for the fruit.…”

Section: Introductionmentioning

confidence: 99%

Optimization of tropical fruit juice based on sensory and nutritional characteristics

et al. 2017

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The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange.

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Effects of pre- and post-harvest factors on the selected elements contents in fruit juices

Cited by 10 publications

References 34 publications

Levels of Minor and Trace Elements of Some Commercial Fruit Juices and Syrup Produced in Artisanal and Semi-Industrial Units in Benin Republic

Levels of Minor and Trace Elements of Some Commercial Fruit Juices and Syrup Produced in Artisanal and Semi-Industrial Units in Benin Republic

Physico-chemical, Antioxidant Properties and Sensory Attributes of Golden Melon (Cucumis melon L)-Watermelon (Citrullus lanatus) Juice Blends

Optimization of tropical fruit juice based on sensory and nutritional characteristics

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