Tracking Element Build-Up in Apple, Pear, and Quince Fruits

Jim Crocker
16th May, 2024

Tracking Element Build-Up in Apple, Pear, and Quince Fruits

Image Source: Natural Science News, 2024

Key Findings

  • The study by King Saud University analyzed the mineral content in the peel, pulp, and seeds of apples, pears, and quinces
  • Seeds generally had the highest concentrations of calcium, potassium, and zinc, making them nutritionally valuable
  • Pulp had the highest potassium levels in pears and quinces, while quince peels had the highest iron content
The recent study conducted by King Saud University[1] investigates the distribution of essential macro and micro elements in the peel, pulp, and seeds of various commercially valuable fruits, specifically focusing on apple, pear, and quince varieties. Utilizing Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES), the research provides detailed insights into the concentrations of elements like calcium (Ca), potassium (K), iron (Fe), and zinc (Zn) within different parts of these fruits. The study revealed that in "Golden" and "Starking" apple varieties, the highest calcium concentrations were found in the seeds, while the lowest were in the pulp. For pear and quince fruits, calcium was most abundant in the seeds and peel, respectively, and least in the pulp. Potassium levels in apple parts ranged from 3585.82 mg/kg in seeds to 5671.55 mg/kg in the pulp, while in pear and quince, potassium was highest in the pulp, reaching up to 8551.12 mg/kg in quince pulp. Iron content varied significantly, with quince peels showing the highest levels at 27.27 mg/kg. Zinc concentrations were notably higher in the seeds of pears and quinces, with quince seeds containing up to 37.82 mg/kg. These findings are significant because they highlight the nutritional value of different fruit parts, which can inform dietary recommendations and food processing practices. For instance, the high mineral content in seeds suggests they could be a valuable component in dietary supplements or fortified foods. This study builds on previous research that analyzed the mineral content of edible nuts available in Serbian markets[2]. Similar to the current study, the earlier research used ICP-OES to detect elements, finding that nuts are rich in minerals like sodium (Na), magnesium (Mg), calcium (Ca), and potassium (K), with iron (Fe) being the most abundant trace element. Both studies underscore the importance of various food components as sources of essential nutrients. Additionally, the current research aligns with findings from another study on the effects of different solar drying methods on the nutritional quality of dried fruits[3]. That study concluded that improved solar drying methods, such as the newly developed ISD technology, could retain higher nutritional content in dried fruits. This is relevant because understanding the mineral distribution in fresh fruit parts can help optimize drying and processing methods to preserve these nutrients. In summary, the research conducted by King Saud University provides valuable insights into the mineral content of different fruit parts, emphasizing the nutritional potential of seeds, pulp, and peels. By comparing these findings with earlier studies on nuts[2] and drying methods[3], we gain a comprehensive understanding of how different food components can contribute to a balanced diet and how processing methods can affect their nutritional value.



Main Study

1) The Monitoring of Accumulations of Elements in Apple, Pear, and Quince Fruit Parts

Published 15th May, 2024

Related Studies

2) Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method.

3) The effect of traditional and improved solar drying methods on the sensory quality and nutritional composition of fruits: A case of mangoes and pineapples.

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