Determination of trace metals in fruit juices in the Portuguese market

Anastácio, Mariana Veríssimo Gouveia; Santos, A.P. Marreilha dos; Aschner, Michael; Mateus, M.L.

doi:10.1016/j.toxrep.2018.03.010

Cited by 41 publications

(23 citation statements)

References 14 publications

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“…They were established at the level of Nutrient Reference Values (NRVs) for Ca (800 mg), Fe (14 mg), K (4,700 mg), Mg (375 mg), Mn (2 mg), Na (1,500 mg), and Zn (10 mg). Moreover, the content of Cd was determined using Graphite Furnace Atomic Absorption Spectrometry (280Z AA Agilent Technologies) (Anastácio, dos Santos, Aschner, & Mateus, 2018).…”

Section: Methodsmentioning

confidence: 99%

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Szutowska

Rybicka

Pawlak-Lemańska

et al. 2020

Journal of Food Science

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Nondairy fermented products, such as fruit and vegetable juices, are gaining popularity among consumers worldwide for health-related and economic reasons. The purpose of this study was to determine the changes in microbiological quality; antimicrobial and antioxidant activity; and phenolic, vitamin C, minerals, and cadmium content occurring during spontaneous fermentation of curly kale juice. The fermentation process contributed to a significant growth of lactic acid bacteria, enterococci, and yeasts, while no pathogens of Escherichia coli and Salmonella spp. were observed. The antimicrobial properties of the obtained juice improved during fermentation for all indicator microorganisms. Total phenolic content and antioxidant activity increased from 48 to 116 mg gallic acid equivalent/100 mL and from 4.5 to 6.8 mM Trolox/100 mL, respectively, while the content of vitamin C decreased. The results indicated that 100 mL of juice provided a significant contribution to the recommended mineral intake. Moreover, the content of heavy metal Cd was within acceptable limit (6 µg/kg). Overall, our findings indicate that fermented curly kale juice may become popular in the functional food sector, especially among vegetarians and consumers with lactose intolerance or allergy to milk proteins.Practical Application: As the market for fermented fruit and vegetable products grows, new plant materials rich in biologically active compounds are being sought. Considering the high demand for sauerkraut, the fermentation of other cruciferous vegetables seems interesting. One example is curly kale, which has been classified as "superfood" due to its numerous beneficial health properties, such as strong antioxidant activity, high vitamins, and minerals content. In addition, a market niche exists due to a lack of fermented green curly kale products on the market, making our study particularly relevant.

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Section: Methodsmentioning

confidence: 99%

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Szutowska

Rybicka

Pawlak-Lemańska

et al. 2020

Journal of Food Science

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“…However, these beverages may contain toxic metals, which have a significant health impact for humans [8]. Some heavy metals such as Cu, Fe and Mn are important for human life, where these metals are coenzymes and natural essential substances for growth and respiration.…”

Section: Introductionmentioning

confidence: 99%

Heavy metals content in some non-alcoholic beverages (carbonated drinks, flavored yogurt drinks, and juice drinks) of the Egyptian markets

et al. 2019

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“…This analytical technique is suitable only for graphite furnace AAS [ 38 , 69 ]. There was new application in analysing food samples using AAS such as determination of meat and baby food samples [ 37 ], infant formula [ 40 ], vegetables [ 39 ], fruit juices [ 35 ], fish fillet [ 41 ] and vegetable oils [ 42 ]. The development and progress of several AAS technique and application in various food matrices is summarized in Table 2 .…”

Section: Mineralsmentioning

confidence: 99%

Recent Techniques in Nutrient Analysis for Food Composition Database

et al. 2020

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Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical method development. Samples can be prepared using numerous techniques; however it should be applicable for a wide range of analytes and sample matrices. There are quite a number of significant improvements on sample preparation techniques in various food matrices for specific analytes highlighted in the literatures. Improvements on the technology used for the analysis of samples by specific instrumentation could provide an alternative to the analyst to choose for their laboratory requirement. This review provides the reader with an overview of recent techniques that can be used for sample preparation and instrumentation for food analysis which can provide wide options to the analysts in providing data to their FCD.

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Determination of trace metals in fruit juices in the Portuguese market

Cited by 41 publications

References 14 publications

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Heavy metals content in some non-alcoholic beverages (carbonated drinks, flavored yogurt drinks, and juice drinks) of the Egyptian markets

Recent Techniques in Nutrient Analysis for Food Composition Database

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