NDLI: Optimization and Validation of a Simple Method for Mineral Potential Evaluation in Citrus Residue

Content Provider	Springer Nature Link
Author	Silva, Joyce Grazielle Siqueira Orlando, Eduardo Adilson Rebellato, Ana Paula Pallone, Juliana Azevedo Lima
Copyright Year	2016
Abstract	The aim of this study was to optimize and validate a simple method for determination of the potential of important minerals for health (calcium, iron, zinc, and magnesium) in residue from orange and lemon juice industries and determine whether there are differences concerning these nutrients during the months when these fruits were harvested. The mineralization was optimized using an experimental design and then validated. Dried residue samples of Pera orange, Hamlin orange, Tahiti lime, Sicilian lemon, and a mixture composed of oranges and lemons were digested and analyzed by flame atomic absorption spectrophotometry (FAAS). Citrus fruit samples, harvested in different months, were also analyzed. The most appropriate condition for mineralization was the use of the highest values of sample mass (0.6 g) and nitric acid volume (8.0 mL). All the parameters of validation were met. The average mineral content levels found were 6.8 mg/g for calcium and 116.4, 915.5, and 7.4 μg/g for iron, magnesium, and zinc, respectively. Thus, a portion of 100 g of residue can provide 68.3% of the Recommended Daily Intake (RDI) for calcium, 35.2% for magnesium, 83.1% for iron, and 10.6% for zinc. The principal component analysis showed no clear separation among oranges, lemons, and the mixture as for their composition. The mineral content levels found indicate that citrus residue has nutritional potential for use in human food and can contribute significantly to the achievement of the RDIs, especially for calcium and iron, since their deficiencies are considered major public health problems.
Starting Page	1899
Ending Page	1908
Page Count	10
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	10
Issue Number	6
e-ISSN	1936976X
Language	English
Publisher	Springer US
Publisher Date	2016-12-17
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Iron Calcium Zinc Magnesium Experimental design Lime Food Science Chemistry/Food Science Microbiology Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Evolution of Mineral Contents in Tomato Fruits During the Ripening Process After Harvest

Validation of a Simple Spectrophotometric Method for the Measurement of Quaternary Ammonium Compound Residue Concentrations in Food Production Facility

Optimization of Microwave-Assisted Extraction Procedure for Zinc and Iron Determination in Celery by Box–Behnken Design

Multivariate Optimization of Method of Slurry Sampling for Determination of Iron and Zinc in Starch Samples by Flame Atomic Absorption Spectrometry

Antioxidant Capacity of Hydrophilic Food Matrices: Optimization and Validation of ORAC Assay

Low Power Ultrasound-Assisted Extraction of Phenolic Compounds from Mandarin (Citrus reticulata Blanco cv. Sainampueng) and Lime (Citrus aurantifolia) Peels and the Antioxidant

In Vitro Assay of Iron in Fortified Rice Analogues

Optimization of Focused Ultrasound Extraction (FUSE) and Supercritical Fluid Extraction (SFE) of Citrus Peel Volatile Oils and Antioxidants

Simple Method for Determination of Fungicides in Citrus Fruits by Liquid Chromatography–Tandem Mass Spectrometry

Optimization and Validation of a Simple Method for Mineral Potential Evaluation in Citrus Residue

Similar Documents

Evolution of Mineral Contents in Tomato Fruits During the Ripening Process After Harvest

Validation of a Simple Spectrophotometric Method for the Measurement of Quaternary Ammonium Compound Residue Concentrations in Food Production Facility

Optimization of Microwave-Assisted Extraction Procedure for Zinc and Iron Determination in Celery by Box–Behnken Design

Multivariate Optimization of Method of Slurry Sampling for Determination of Iron and Zinc in Starch Samples by Flame Atomic Absorption Spectrometry

Antioxidant Capacity of Hydrophilic Food Matrices: Optimization and Validation of ORAC Assay

Low Power Ultrasound-Assisted Extraction of Phenolic Compounds from Mandarin (Citrus reticulata Blanco cv. Sainampueng) and Lime (Citrus aurantifolia) Peels and the Antioxidant

In Vitro Assay of Iron in Fortified Rice Analogues

Optimization of Focused Ultrasound Extraction (FUSE) and Supercritical Fluid Extraction (SFE) of Citrus Peel Volatile Oils and Antioxidants

Simple Method for Determination of Fungicides in Citrus Fruits by Liquid Chromatography–Tandem Mass Spectrometry

Optimization and Validation of a Simple Method for Mineral Potential Evaluation in Citrus Residue