Analysis of Minerals in Foods: A Three-year Survey from Costa Rican Market Products

Cortes-Herrera, Carolina; Artavia, Graciela; Quiros-Fallas, Silvia; Calderon-Calvo, Eduardo; Leiva, Ana Ruth Bonilla; Vasquez-Flores, Josue; Granados-Chinchilla, Fabio

doi:10.5539/jfr.v12n1p9

Cited by 1 publication

(1 citation statement)

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“…Karonda fruit was analyzed for iron, calcium, manganese, zinc, and potassium via Atomic Absorption Spectrophotometer (AA‐7800 Shimadzu, Japan) following the previously adopted method by Herrera et al ( 2023 ). For quantification of metals, the calibration curves were prepared with standard solutions of calcium, iron, manganese, zinc, and potassium.…”

Section: Methodsmentioning

confidence: 99%

Exploring the nutritional and sensory potential of karonda fruit: Physicochemical properties, jam production, and quality evaluation

Rafique,

Mamoona,

Ashraf

et al. 2023

Food Science & Nutrition

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Karonda is an indigenous berry fruit known for its unique sour taste and high nutritional value. The lack of awareness portrays the fruit as undervalued and neglected, despite its vast nutritional benefits. The study aimed to explore the physicochemical properties of fresh and dried karonda fruit and its application in formulating a jam product. The physicochemical parameters, including pH, acidity, reducing sugars, moisture content, ash content, and others, were analyzed for both fresh and dried fruits. The phytochemical characteristics, such as vitamin C, antioxidant activity, total phenolic content, flavonoids, and anthocyanin content, were examined. The fruit extract was also subjected to antibacterial test using the well plate method. The fresh karonda berries have the highest levels of vitamin C, total phenolic, and anthocyanin contents, which can enhance the immune system and improve overall health. Jam formulations were created using varying proportions of karonda and apple pulp. These formulations were subsequently analyzed for their physicochemical, phytochemical, and sensory quality attributes. The results indicated that the pH, moisture content, ash content, ascorbic acid content, total phenolics, total flavonoid content, and antioxidant activity of the jams fell within the acceptable range as outlined by the Codex Alimentarius. Furthermore, the inclusion of apple pulp can enhance the taste and color of the jam while preserving its nutritional value. The sensory evaluation results revealed that T3, consisting of 50% karonda and 50% apple, followed by T4, comprising 25% karonda and 75% apple, were favored in terms of taste and color. This research offers significant insights for both the food industry and consumers, emphasizing the karonda fruit's potential as a valuable source of phytochemical compounds and its possible utilization in the creation of jams and other food products. This discovery promotes the consumption of this indigenous fruit due to its nutritional value and potential health benefits.

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Section: Methodsmentioning

confidence: 99%