Study on changes in mineral content of plum (Prunus domestica) and strawberry (Fragaria×ananassa) during canning

Abstract

Plums and strawberries treated for canning were examined for changes in Fe, Cu, Zn and Mn content. Samples were taken from the production line of a commercial firm established in Turkey during 2006. The mineral content was determined for raw material, fruit after the washing treatment and the end product after heat treatment (canned fruit and syrup). The Fe, Cu, Zn and Mn concentrations of the unprocessed plum were found to be, on an average, 5.8389, 0.4510, 0.8630 and 0.5374 ppm, respectively. After washing, these values changed to 4.7032, 0.4080, 0.8119 and 0.4593 ppm, respectively. The values for the canned plum (Prunus domestica L.) were found to be 2.6112, 0.3076,0.6780 and 0.4033 ppm. The Fe, Cu, Zn and Mn concentrations of the unprocessed strawberry were found to be, on average, 5.0798, 0.4918, 0.894 and 2.5083 ppm, respectively. After washing, these values changed to 2.7062, 0.4083, 0.8389 and 2.344 ppm, respectively. The values for the canned strawberry were found to be 4.6001, 0.3620, 0.7236 and 2.1073 ppm. The trace mineral values of plums and strawberries (Fragaria×ananassa Duch) decreased during the canning process (unprocessed fruit-fruit after the washing treatment- canned fruit). However, It was observed that there was no significant difference between the mineral content of the fruit after the washing treatment and the total combined mineral values of the fruit and syrup after canning. During the canning of fruit there is mineral transfer into the syrup, so consuming the fruit and syrup together results in a greater intake of minerals.