Effects of storage on the sequential extraction of micronutrients and trace elements in fruit and vegetable residue flour

Abstract

Sequential extraction consists of the use of a number of extractors with different chemical properties that are progressively applied to a sample. The objective of this study was to evaluate the influence of sequential extraction of Cu, Fe, Mn, Mg and Zn from fruit and vegetable residue flour during storage for up to 60 days. The following extractors were applied: 1M calcium chloride, 0.1M acetic acid/5% ammonium acetate (pH 5.0), 0.5M acetic acid and 0.5M hydrochloric acid; the storage times were 0, 30 and 60 days. Storage for up to 60 days did not affect the total content of the metals. However, changes were observed in the chemical structure of the sample, which influenced the profile extraction of the metals. At least five distinct chemical species of each metal were analysed, which could influence the bioavailability and metabolic processes inherent in the sample itself.