A study on the determination of mineral elements in jamun fruit (Eugenia jambolana) products. | [Pakistan Journal of Nutrition • 2012]

Author(s):

1. Muhammad Shahnawaz: Department of Food Technology, Karakoram International University, Gilgit, Pakistan

2. Saghir Ahmed Sheikh: Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Pakistan

3. S. M. Nizamani: National Center of Excellence in Analytical Chemistry, Sindh University, Jamshoro, Pakistan

4. Muhammad Iqbal Bhanger: National Center of Excellence in Analytical Chemistry, Sindh University, Jamshoro, Pakistan

5. Imran Afridi: National Center of Excellence in Analytical Chemistry, Sindh University, Jamshoro, Pakistan

6. Ejaz Ahmed: National Center of Excellence in Analytical Chemistry, Sindh University, Jamshoro, Pakistan

Abstract:

The aim of this study was to determine the mineral contents of jamun fruit (Eugenia jambolana) products namely jam, squash, ready-to-drink juice, pulp powder and seed powder. The products were made and stored for 24 months at various storage conditions in different packaging material since it was an essential part of doctoral study carried out in 2007-2009. About 09 mineral elements such as Cr, Cu, Mn, Zn, Fe, Mg, Ca, Na and K in all jamun products were detected through atomic absorption spectrophotometer. The minimum and maximum macronutrients of Jamun products were determined as mg/kg. Two varieties of Jamun namely improved-V1 and indigenous-V2 were used. From the results of this study it could be concluded that there is a significant difference between the products as well between the cultivars however, VI is comparatively better than V2 in containing minerals.

Page(s): 181-186

DOI: DOI not available

Published: Journal: Pakistan Journal of Nutrition, Volume: 11, Issue: 2, Year: 2012

Keywords:

Keywords are not available for this article.

References:

References are not available for this document.

Citations

Citations are not available for this document.

Citations

Downloads

Views