“…Total mineral content was determined as 348.49 mg/L. Although grape variety has a significant influence on the mineral concentration, the concentration of K was the highest among the seven elements, which is consistent with previous studies [ 66 , 67 ]. Fig.…”
“…Total mineral content was determined as 348.49 mg/L. Although grape variety has a significant influence on the mineral concentration, the concentration of K was the highest among the seven elements, which is consistent with previous studies [ 66 , 67 ]. Fig.…”
“…The content of eighteen elements in grape juices from a single vineyard was explored by LDA and PCA analysis , with the aim of identifying different harvests as well as discriminating between Japanese and European grape varieties. 188 Fruits from seven European and three Japanese grape varieties were collected across three growing seasons between 2017 and 2019. These samples were prepared by acid digestion prior to analysis by ICP-MS and ICP-OES, to accumulate data to build the models.…”
Section: Applications: Foods and Beveragesmentioning
This review discusses developments in elemental mass spectrometry, atomic absorption, emission and fluorescence, XRF and LIBS, as applied to the analysis of specimens of clinical interest, foods and beverages. Sample preparation procedures and quality assurance are also included.
“…On the contrary, there are no reports describing their mineral composition and, in general, there is less scientific evidence on the effect of drying used as a pretreatment of the grape berries on the physical-chemical and sensory characteristics and mineral content of raisins. Among the existing techniques for qualitative and quantitative analyses of trace elements and minerals, inductively coupled plasma mass spectrometry (ICP-MS) stands out for its accuracy and speed, as well as its aptness when handling complex matrices, such as food with minimal interference in the matrix (Canizo et al, 2019;Shimizu et al, 2022).…”
Raisins have been gaining recognition for their nutrient and bioactive compound contents. Yet, pretreatments used for grape drying raise concerns regarding the economic viability and safety of the product. The objective of this proposal was to produce raisins from BRS Vitória grapes pretreated with a natural surfactant to accelerate the drying process. Subsequently, the influence of drying and pretreatment was evaluated for chemical composition (moisture, water activity (Aw), pH, total acidity (TA), reducing sugars (RS), and total sugars (TS)), total phenolic compounds (TPC), total anthocyanins, and qualitative and quantitative mineral composition. Finally, a sensory analysis of the raisins was conducted. By using the pretreatment, drying time decreased by approximately 38.5%. The raisins met the moisture requirements by the Brazilian and international regulations, and the pretreated raisins (PR) had a higher anthocyanin content, a high sugar concentration, acids, phenolic compounds (PC), and minerals (potassium (K), phosphorus (P), calcium (Ca), magnesium (Mg), and manganese (Mn)), and were well accepted by consumers, especially in terms of taste and appearance. Interestingly, the pretreatment also provided more brightness to the samples. In conclusion, BRS Vitória grapes yielded raisins with a complex composition, especially those that were subjected to the pretreatment, might be consumed as a healthier snack, adding PC and minerals to the diet.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
