Study of the changes of plum and strawberry fruits mineral contents (iron, copper, zinc, manganese) during canning process

ABSTRACTMScSTUDY OF THE CHANGES OF PLUM AND STRAWBEERY FRUITS?MINERAL CONTENTS (IRON, COPPER, ZINC, MANGANESE) DURINGCANNING PROCESSMelike TAŞKINDEPARTMENT OF FOOD ENGINEERINGINSTITUTE OF NATURAL AND APPLIED SCIENCESUNIVERSITY OF ÇUKUROVASuperviser: Prof. Dr. Cahide YAĞMURYear: 2006, Pages: 69Jury: Prof. Dr. Cahide YAĞMURProf. Dr. Hasan FENERCİOĞLUProf. Dr. Seyhan TÜKELIn this study, changes in Fe, Cu, Zn, Mn contents of plum and strawberry fruits, which were treated forcanning, were studied. Test materials were taken from production line of a commercial firm established inOsmaniye. Mineral contents were determined for raw material, for fruit after washing treatment during processingperiod, and for the end product; canned fruit and syrup. Besides L-ascorbic acid analysis were done at variousstages.The average Fe, Cu, Zn and Mn contents of untreated plum fruits were determined as 5.8389, 0.4510,0.8630 and 0.5374 ppm, respectively. After washing average Fe, Cu, Zn and Mn contents of plum fruits weredetermined as 4.7032, 0.4080, 0.8119 and 0.4593 ppm, respectively. The average Fe, Cu, Zn and Mn contents ofcanned plum fruits were determined respectively as 2.6112, 0.3076, 0.6780 and 0.4033 ppm, the average Fe, Cu,Zn and Mn contents of canned filling syrup were determined as 2.1710, 0.0960, 0.1343 and 0.0959 ppm,respectively. The average Fe, Cu, Zn and Mn amounts of filling syrup at the beginning were determined as0.006, 0.005, 0.0489 and 0.001 ppm, respectively.The average Fe, Cu, Zn and Mn contents of untreated strawberry fruits were determined as 5.0798,0.4918, 0.8940 and 2.5083 ppm, respectively. After washing average Fe, Cu, Zn and Mn contents of strawberryfruits were determined as 2.7062, 0.4083, 0.8389 and 2.3440 ppm, respectively. The average Fe, Cu, Zn and Mncontents of canned strawberry fruits were determined respectively as 4.6001, 0.3620, 0.7236 and 2.1073 ppm, theaverage Fe, Cu, Zn and Mn contents of canned filling syrup were determined as 2.8133, 0.0492, 0.1020 and0.1455 ppm, respectively. The average Fe, Cu, Zn and Mn amounts of sugar added filling syrup at the beginningwere determined as 0.283, 0.009, 0.0519 and 0.013 ppm, respectively.The average L-ascorbic acid content of untreated plum fruits were determined as 4.96 mg/100g. Afterwashing treatment the average L-ascorbic acid content of plum fruits were determined as 3 mg/100g. The fruit ofthe end product; canned plum?s L-ascorbic acid content were being as 0.87 mg/100g and was decreased about82.45 % according to the beginning. At the end of 3 months storage, L-ascorbic acid could not determined in thecanned fruit, but in the filling syrup 0.062 mg/100g on an average, L-ascorbic acid was determined.The average L-ascorbic acid content of untreated strawberry fruits were determined as 57.65 mg/100g.After washing the average L-ascorbic acid content of strawberry fruits were found as 44.37 mg/100g, loss ratiowas calculated as 23.03 %. L-ascorbic acid content of the end product; canned fruit was decreased on an averageof 73.85 %. The average L-ascorbic acid content of canned strawberry (fruit and filling liquid) was 15.07mg/100g.Key Words: Plum, Strawberry, Canned Food, Trace MineralII