Mineral profile of kaki fruits (Diospyros kaki L.)

被引：32
|
作者：
Mir-Marques, Alba [1 ]
Domingo, Ana [1 ]
Luisa Cervera, M. [1 ]
de la Guardia, Miguel [1 ]
机构：
[1] Univ Valencia, Dept Analyt Chem, E-46100 Burjassot, Valencia, Spain
来源：
FOOD CHEMISTRY | 2015年 / 172卷
关键词：
Kaki fruit; Diospyros kaki L; Mineral profile; Inductively coupled plasma optical emission spectroscopy (ICP-OES); Inductively coupled plasma mass spectroscopy (ICP-MS); PDO fruit; PROTECTED DESIGNATION; PERSIMMON FRUIT; ORIGIN; AUTHENTICATION; VALENCIA;
D O I：
10.1016/j.foodchem.2014.09.076
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The main objective of this study was the determination of the mineral profile of 167 kaki fruit (Diospyros kaki L.) samples produced from different regions of Spain, including samples with the protected designation of origin (PDO) 'Kaki Ribera del Xuquer' Valencia (Spain). Samples were analysed by inductively coupled plasma optical emission spectroscopy (ICP-OES) and inductively coupled plasma mass spectrometry (ICP-MS). Consumption of one piece of kaki fruit (200-400 g) would give a mineral intake providing 1-10% of the recommended daily allowance (RDA) for calcium, 1-30% for copper and potassium, 1-15% from iron and magnesium, up to 1% of sodium, and up to 4% of zinc. ANOVA analysis indicates differences between samples from different Spanish region, thus offering a way for authentication of PDO sample origin. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：291 / 297
页数：7
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