Determination of Sodium, Potassium, and Calcium Content in Diverse Mango Fruit Varieties and Mango Flavoured Beverages from Nuzvid, EluruDistrict, AP through Flame Photometry

Abstract

The estimation of sodium, potassium, and calcium concentrations in various mango samples and mango fruit beverages was carried out using flame photometry. The regression equations derived from the calibration curves were employed to estimate the concentrations of sodium, potassium, and calcium in the mango samples and beverages. The regression equations provided a reliable method for estimating the concentrations of sodium, potassium, and calcium in parts per million (ppm) for different mango samples and mango fruit beverages. The use of flame photometry allowed for accurate and efficient analysis, enabling a better understanding of the nutritional composition of mangoes and their derived products. Such information can be valuable for quality control purposes and for assessing the nutritional value of mango-based food and beverage products.