Effects of pre- and post-harvest factors on the selected elements contents in fruit juices
F.J.A. Paula, R.P.F. Guiné, L. Cruz-Lopes, A.C. Duarte, A.O.S. Fragata, M.A.L. Reishttps://doi.org/10.17221/531/2014-CJFSCitation:Paula F.J.A., Guiné R.P.F., Cruz-Lopes L., Duarte A.C., Fragata A.O.S., Reis M.A.L. (2015): Effects of pre- and post-harvest factors on the selected elements contents in fruit juices. Czech J. Food Sci., 33: 384-391.
Pre- and post-harvest factors determine the levels of the selected risk elements in100% fruit juices. The juices samples closely followed the Brix international reference values. Fruit juices presented the following order of the elements mean concentrations: cadmium (1.597 μg/l), chromium (2.767 μg/l), lead (20.75 μg/l), nickel (73.37 μg/l), zinc (545.9 μg/l), and iron (1792 μg/l), measured by AAS. The pre-harvest factors (origin, fruit, and agriculture) and the post-harvest factors (blending, packaging, conservation, pasteurisation, and process) were evaluated according to the manufacturers information and were correlated with the elements concentrations of fruit juices. A strong relationship was detected between the fruit species used for the juice production (i.e. pre-harvest factor) and their elements concentrations. Furthermore, multiple correspondence analysis was used for reducing the data dimension by grouping the factors. The zinc concentration was detected as a potential proxy for the identification of the fruit juices manufacturing process.Keywords:processing effects; trace metals; atomic absorption; chemometricReferences:
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