ABSTRACT
In the presented study, 15 tropical and subtropical fruits were studied for their mineral composition ranging from trace to major elements by ICP-OES after microwave digestion. The moisture amounts were assigned to be between 21.90 (tamarind) and 95.66% (pepino). The differences between the macroelement quantities of the fruits were established to be statistically significant (p<0.01). P and K quantities of fruits were displayed to be between 53.40 (pepino) and 927.74 mg/kg (tamarind) to 720.27 (pepino) and 13441.12 mg/kg (tamarind), respectively. While Ca quantities of fruits vary between 123.71 (pineapple) and 1519.76 mg/kg (blood orange), Mg quantities of fruits were established to be between 78.66 (pepino) and 875.02 mg/kg (tamarind). In general, the lowest macroelement quantities were determined in pepino fruit, but the highest P and K contents were determined in Gooseberry and Tamarind fruits, respectively. The microelement amounts of the fruits were established to be at very low levels compared to the macroelement contents. In general, the most abundant element in fruits was Fe, followed by Zn, Cu, Mn and B in decreasing order. In general, heavy metal quantities of fruits were detected at very low levels (except As and Ba). As and Ba quantities of fruits were assigned to be between 0.972 µg/g (mandarin) and 5.86 (kiwi) to 0.103 (pineapple) and 4.08 (avocado), respectively. As with macro and microelements, results regarding heavy metal concentrations varied depending on fruit types.
ABSTRACT
In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative values was investigated. The total phenolic quantities of fresh and cooked broccoli samples were assessed to be between 36.32 (conventional boiling) and 423.39 mg GAE/100 g (microwave heating). The radical scavenging activities of the broccoli samples were reported between 2.55 (conventional boiling) and 4.99 mmol/kg (microwave heating). In addition, catechin and rutin quantities of the fresh and cooked broccoli samples were measured to be between 2.24 (conventional boiling) and 54.48 mg/100 g (microwave heating), and between 0.55 (conventional boiling) and 16.33 mg/100 g (microwave heating), respectively. The most abundant elements in fresh and cooked broccoli samples were K, Ca, P, S, and Mg. The results showed some changes depending on cooking techniques compared to the control. The bioactive properties of broccoli samples cooked by means of conventional boiling, boiling in vacuum bag, and high-pressure boiling were established to be lower compared to the fresh sample. Catechin, 3,4-dihydroxybenzoic acid, rutin, and gallic acid were the key phenolic compounds of fresh and cooked broccoli samples. The phenolic components of broccoli were significantly affected by the applied cooking techniques. The highest protein in broccoli samples was determined in the broccoli sample cooked by boiling in a vacuum bag. There were statistically significant changes among the mineral results of broccoli cooked with different cooking methods.
ABSTRACT
In this study, the distribution of biogenic macro and micro element contents in the peel, pulp, and seeds of some cultivated fruits was observed. The element concentrations of these fruits, which have high commercial value and consumption in the world, were analyzed with ICP-OES. In the "Golden" and "Starking" apple varieties, the lowest and highest calcium amounts were detected in the pulp and seed parts of the fruits, respectively. Additionally, the lowest and highest calcium amounts of pear and quince fruits were found in the seed and pulp and peel and seed parts of the fruits, respectively. Potassium amounts of "Golden" and "Starking" apple parts were established to be between 3585.82 (seed) and 3930.87 mg/kg (pulp) and 3533.82 (peel) and 5671.55 mg/kg (pulp), respectively. Potassium amounts of pear and quince fruit parts were measured to be between 2340.65 (seed) and 5405.97 mg/kg (pulp) and 4455.23 (seed) and 8551.12 mg/kg (pulp), respectively. Iron quantities of the parts of "Golden" and "Starking" apple fruits were established from 4.80 (pulp) and 17.14 mg/kg (seed) to 7.80 (pulp) and 14.53 mg/kg (peel), respectively. While the Fe quantities of pear fruit parts are found to be between 4.51 (pulp) and 15.40 mg/kg (peel), the Fe contents of the parts of quince fruits were determined to be between 5.59 (pulp) and 27.27 mg/kg (peel). Zinc quantities of the parts of pear and quince fruits were recorded to be between 8.43 (pulp) and 12.71 mg/kg (seed) and 0.96 (pulp) and 37.82 mg/kg (seed), respectively. In fruit parts, the highest element was found in the seed, followed by pulp and peel in decreasing order.
