Differences between elemental composition of orange juices and leaves from organic and conventional production systems

Turra, Christian; Fernandes, E. A. N.; Bacchi, M. A.; Tagliaferro, F. S.; França, Elvis Joacir de

doi:10.1007/s10967-006-0329-9

Cited by 21 publications

(15 citation statements)

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“…Such values Br bromine, Ca calcium, Ce cerium, Cu copper, Fe iron, K potassium, La lanthanum, Mg magnesium, Nd neodymium, Na sodium, Rb rubidium, Sc scandium, Zn zinc Br bromine, Ca calcium, Ce cerium, Cu copper, Fe iron, K potassium, La lanthanum, Mg magnesium, Nd neodymium, Na sodium, Rb rubidium, Sc scandium, Zn zinc partially corroborated the results obtained by Turra et al [3] where Br, Co, Cs, La, and Rb showed differences between both production systems for the samples of citrus leaves and juices. Br is not an essential element for plants and animals; however, excessive intake by humans can be harmful to health.…”

Section: Resultssupporting

confidence: 88%

“…The contents of Br in plants vary from 2 to 26 mg kg −1 , being bigger in the leaves [11]. Concentrations of Br for citrus leaves of variety Valencia growing under organic and conventional systems (13±3 and 6.8±1.2 mg kg −1 , respectively) [3] are in this range, but in this work, the Br concentrations for orange fruits are lower than 2 mg kg −1 . The natural Br concentrations of plants seem not to exceed about 50 mg kg −1 [11].…”

Section: Resultsmentioning

confidence: 50%

“…Besides these elements, there are several minor and trace elements that may be important due to their nutritional role or toxicity. For instance, rare earth elements (REE), which do not have a well-established function, show relatively high concentrations in the leaves of citrus [3]. Presently, little is known about the levels of trace elements in citrus fruits.…”

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confidence: 99%

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Chemical Elements in Organic and Conventional Sweet Oranges

Turra

Fernandes

Bacchi

et al. 2011

Biol Trace Elem Res

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This work focuses on the determination of chemical elements in sweet oranges of variety Valencia produced under organic and conventional systems using instrumental neutron activation analysis and inductively coupled plasma mass spectrometry. The distribution of chemical elements was variable among the fruit parts with usually higher concentrations of Br, Ca, Ce, K, La, Na, Rb, and Sc in the peel. However, K, Na, and Rb also presented high values in the juice samples, while Fe and Zn were higher in the seeds. Differences between organic and conventional oranges were found for Br and Cu.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 50%

mentioning

confidence: 99%

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Chemical Elements in Organic and Conventional Sweet Oranges

Turra

Fernandes

Bacchi

et al. 2011

Biol Trace Elem Res

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“…Currently, the Brazilian citrus sector is highly competitive due to several comparative advantages, such as dedicated research institutes, low production costs, proximity and synergy between production farms and industry, as well as large companies with a strong presence in the international market (Turra et al, 2006a). Brazil has a citrus production area of approximately 0.8 million ha (FAOSTAT, 2010), mostly destined to the processing industry, with orange juice being the main product.…”

Section: Certified Citrusmentioning

confidence: 99%

Informational Asymmetry in the Brazilian Orange Juice Market

Turra

Fernandes

Tagliaferro

et al. 2011

International Journal of Fruit Science

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Certification, labeling, standardization, traceability, and origin seals take part of a context where the information plays a key role for the guarantee of food safety. However, the available information about food quality attributes is frequently imperfect to consumers, producers, and industry. In the agri-food chain, the consumer is the actor with the lowest degree of information. The main qualitative-quantitative variables of the juice characteristics from different production systems were confronted with an analysis of the consumer perception, in order to clarify the main questions related to the quality of different types of orange juice. The research (185 questionnaires) carried out with consumers of orange juice in the campus "Luiz de Queiroz," University of São Paulo, Piracicaba, São Paulo state, Brazil, showed that the majority of consumers consider that the information on the labels is not clear. Moreover, about 70% of the interviewed participants did not know the difference between orange juice and nectar. The main reason for consumption of orange juice was the flavor and the main reason for buying a specific brand was the price. The results suggest that the orange juice industries practice an opportunistic attitude, taking advantage of the fact that the consumer is unaware of the legal definition of nectar, different types of orange juices, and information on the labels of different orange juices and nectars.

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“…Among others, atomic spectrochemical techniques have also allowed the identification, classification, and fingerprinting of products, such as coconut water [10], wine [11], and orange juice [12]. It is known that elemental determination is not trivial and in most cases requires sample decomposition before the analysis.…”

Section: Introductionmentioning

confidence: 99%

Identification of Four Wood Species by an Electronic Nose and by LIBS

Cordeiro

Martinez

et al. 2012

International Journal of Electrochemistry

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This paper presents two complementary methods capable of identifying four wood species (Cedrela fissilis, Ocotea porosa, Hymenolobium petraeum, and Aspidosperma subincanum) both by their volatile organic compounds and by the presence of 10 chemical elements: Al, B, Ca, Mg, Zn, Cu, Mn, Fe, Na, and Si. The volatile compounds were detected by an electronic nose formed by an array of three different conductive polymer gas sensors. The elemental determination was made by laser-induced breakdown spectrometry (LIBS). The emissions measured were treated by principal component analysis (PCA). Leave-one-out analysis showed a rate of hits of 100%.

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Differences between elemental composition of orange juices and leaves from organic and conventional production systems

Cited by 21 publications

References 0 publications

Chemical Elements in Organic and Conventional Sweet Oranges

Chemical Elements in Organic and Conventional Sweet Oranges

Informational Asymmetry in the Brazilian Orange Juice Market

Identification of Four Wood Species by an Electronic Nose and by LIBS

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