Determination and Comparison of Some Elements in Different Types of Orange Juices and Investigation of Health Effects
Fruit juices play important roles in human health as
being a key part of nutrition. Juice and nectar are two categories of
drinks with so many variations for consumers, regardless of age,
lifestyle and taste preferences, which they can find their favorites.
Juices contain 100% pulp when pulp content of ‘nectar’ changes
between 25%-50%. In this study, potassium (K), magnesium (Mg),
and phosphorus (P) contents in orange juice and nectar is determined
for conscious consumption. For this purpose inductively coupled
plasma optical emission spectrometry (ICP-OES) is used to find out
potassium (K), magnesium (Mg), and phosphorus (P) contents in
orange juices and nectar. Furthermore, the daily intake of elements
from orange juice and nectar that affects human health is also
investigated. From the results of experiments K, Mg and P contents
are found in orange juice as 1351; 73,25; 89,27 ppm and in orange
nectar as 986; 33,76; 51,30 respectively.
[1] M. Welna, A. S. Madeja, “Effect of sample preparation procedure for the
determination of As, Sb and Se in fruit juices by HG-ICP-OES“, Food
Chemistry, vol . 159, pp. 414–419, 2014
[2] Z. Krejpcio1, S. Sionkowski, J. “Bartela, Safety of Fresh Fruits and
Juices Available on the Polish Market as Determined by Heavy Metal
Residues“, Polish Journal of Environmental Studies, vol. 14,pp. 887-
881, 2005
[3] http://www.tetrapak.com/food-categories/juice-softdrinks/juice-nectarstill-
drinks
[4] https://foodtechbd.wordpress.com/
[5] J.E. Snart, M.L. Arpaia, L.J. Harris, “Oranges: Safe Methods to Store,
Preserve and Enjoy “, ANR Publication, vol. 8199.
[6] http://www.nutrition-and-you.com/orange-fruit.html
[7] http://zebrafrozenyogurt.com/?attachment_id=1162
[8] http://www.natural-health-information-centre.com/potassium.html
retrieved on 26.01.2012.
[9] F.X.Oury, F.Leenhardt, C.Remesy, E.Chanliaud, “Genetic variability
and stability of grain magnesium, zinc and iron concentrations in bread
wheat”, European Journal of Agronomy, vol. 25, pp. 177–185, 2006.
[10] M.Zeiner, I.J.Cindric, M. Kröppl, G. Stingeder, “Comparison of
magnesium amount in black, green, fruit, and herbal teas”, European
Chemical Bulletin, vol. 2 (3), pp. 99-102, 2013.
[11] S.Suh, S.Yee, “Phosphorus use-efficiency of agriculture and food
system in the US”, Chemosphere vol. 84, pp. 806–813, 2011.
[12] W.A. Simpkins, H. Louie, M. Wu, M. Harrison, D. Goldberg, , “Trace
elements in Australian orange juice and other products“, Food
Chemistry, vol. 71, pp. 423-433, 2000.
[13] Z.Krejpcio, S.Sionkowski, J.Bartela, “Safety of Fresh Fruits and Juices
Available on the Polish Market as Determined by Heavy Metal
Residues“, Polish Journal of Environmental Studies, Vol. 14, pp. 877-
881, 2005.
[14] D.A.Magdas, A.Dehelean, R. Puscas, “Isotopic and Elemental
Determination in Some Romanian Apple Fruit Juices“, The
ScientificWorld Journal, Vol. 2012, 2012.
[15] L.C. Chuku, N.C. Chinaka, “Protein and mineral element levels of some
fruit juices (Citrus spp.) in some Niger Delta areas of Nigeria“,
International Journal of Nutrition and Food Sciences, Vol. 3, pp. 58-60,
2014
[16] www.ceram.com
[17] X. Hou , Bradley, T. Jones, “Inductively Coupled Plasma/Optical
Emission Spectrometry“, Encyclopedia of Analytical Chemistry R.A.
Meyers (Ed.), pp. 9468–9485, 2000.
[18] S.Sivakumar, C. P.Khatiwada, J. Sivasubramanian, “Studies the
alterations of biochemical and mineral contents in bonetissue of
musmusculus due to aluminum toxicity and the protectiveaction of
desferrioxamine and deferiprone by FTIR, ICP-OES, SEMand XRD
techniques”, Molecular and Biomolecular Spectroscopy, vol. 126, pp.
59–67, 2014.
[19] N. Gallaher, K. Gallaher, A.J. Marshall,A.C. Marshall, “Mineral
analysis of ten types of commercially available tea mineral analysis of
ten types of commercially available tea “, J. Food Comp. Anal.19,
pp.53-57, 2006.
[20] C. S. F. Gomes, J. B. P. S., “Minerals and clay minerals in medical
geology“, 2006.
[1] M. Welna, A. S. Madeja, “Effect of sample preparation procedure for the
determination of As, Sb and Se in fruit juices by HG-ICP-OES“, Food
Chemistry, vol . 159, pp. 414–419, 2014
[2] Z. Krejpcio1, S. Sionkowski, J. “Bartela, Safety of Fresh Fruits and
Juices Available on the Polish Market as Determined by Heavy Metal
Residues“, Polish Journal of Environmental Studies, vol. 14,pp. 887-
881, 2005
[3] http://www.tetrapak.com/food-categories/juice-softdrinks/juice-nectarstill-
drinks
[4] https://foodtechbd.wordpress.com/
[5] J.E. Snart, M.L. Arpaia, L.J. Harris, “Oranges: Safe Methods to Store,
Preserve and Enjoy “, ANR Publication, vol. 8199.
[6] http://www.nutrition-and-you.com/orange-fruit.html
[7] http://zebrafrozenyogurt.com/?attachment_id=1162
[8] http://www.natural-health-information-centre.com/potassium.html
retrieved on 26.01.2012.
[9] F.X.Oury, F.Leenhardt, C.Remesy, E.Chanliaud, “Genetic variability
and stability of grain magnesium, zinc and iron concentrations in bread
wheat”, European Journal of Agronomy, vol. 25, pp. 177–185, 2006.
[10] M.Zeiner, I.J.Cindric, M. Kröppl, G. Stingeder, “Comparison of
magnesium amount in black, green, fruit, and herbal teas”, European
Chemical Bulletin, vol. 2 (3), pp. 99-102, 2013.
[11] S.Suh, S.Yee, “Phosphorus use-efficiency of agriculture and food
system in the US”, Chemosphere vol. 84, pp. 806–813, 2011.
[12] W.A. Simpkins, H. Louie, M. Wu, M. Harrison, D. Goldberg, , “Trace
elements in Australian orange juice and other products“, Food
Chemistry, vol. 71, pp. 423-433, 2000.
[13] Z.Krejpcio, S.Sionkowski, J.Bartela, “Safety of Fresh Fruits and Juices
Available on the Polish Market as Determined by Heavy Metal
Residues“, Polish Journal of Environmental Studies, Vol. 14, pp. 877-
881, 2005.
[14] D.A.Magdas, A.Dehelean, R. Puscas, “Isotopic and Elemental
Determination in Some Romanian Apple Fruit Juices“, The
ScientificWorld Journal, Vol. 2012, 2012.
[15] L.C. Chuku, N.C. Chinaka, “Protein and mineral element levels of some
fruit juices (Citrus spp.) in some Niger Delta areas of Nigeria“,
International Journal of Nutrition and Food Sciences, Vol. 3, pp. 58-60,
2014
[16] www.ceram.com
[17] X. Hou , Bradley, T. Jones, “Inductively Coupled Plasma/Optical
Emission Spectrometry“, Encyclopedia of Analytical Chemistry R.A.
Meyers (Ed.), pp. 9468–9485, 2000.
[18] S.Sivakumar, C. P.Khatiwada, J. Sivasubramanian, “Studies the
alterations of biochemical and mineral contents in bonetissue of
musmusculus due to aluminum toxicity and the protectiveaction of
desferrioxamine and deferiprone by FTIR, ICP-OES, SEMand XRD
techniques”, Molecular and Biomolecular Spectroscopy, vol. 126, pp.
59–67, 2014.
[19] N. Gallaher, K. Gallaher, A.J. Marshall,A.C. Marshall, “Mineral
analysis of ten types of commercially available tea mineral analysis of
ten types of commercially available tea “, J. Food Comp. Anal.19,
pp.53-57, 2006.
[20] C. S. F. Gomes, J. B. P. S., “Minerals and clay minerals in medical
geology“, 2006.
@article{"International Journal of Biological, Life and Agricultural Sciences:70006", author = "F. Demir and A. S. Kipcak and O. Dere Ozdemir and E. Moroydor Derun and S. Piskin", title = "Determination and Comparison of Some Elements in Different Types of Orange Juices and Investigation of Health Effects", abstract = "Fruit juices play important roles in human health as
being a key part of nutrition. Juice and nectar are two categories of
drinks with so many variations for consumers, regardless of age,
lifestyle and taste preferences, which they can find their favorites.
Juices contain 100% pulp when pulp content of ‘nectar’ changes
between 25%-50%. In this study, potassium (K), magnesium (Mg),
and phosphorus (P) contents in orange juice and nectar is determined
for conscious consumption. For this purpose inductively coupled
plasma optical emission spectrometry (ICP-OES) is used to find out
potassium (K), magnesium (Mg), and phosphorus (P) contents in
orange juices and nectar. Furthermore, the daily intake of elements
from orange juice and nectar that affects human health is also
investigated. From the results of experiments K, Mg and P contents
are found in orange juice as 1351; 73,25; 89,27 ppm and in orange
nectar as 986; 33,76; 51,30 respectively.", keywords = "Orange juice, nectar, ICP-OES, element.", volume = "9", number = "5", pages = "545-5", }
