Quantitative Analysis of Mineral Elements in Commercial Pineapple Juices by Inductively Coupled Plasma Mass Spectrometry (ICP-MS)

Alassane Youssao Abdou Karim; Magloire Akakpo Nonvignon Gbaguidi; Oriol Baltrons; Fabienne Seby; Mathilde Monperus; Henri Houénoukpo Soclo; Olivier Donard

doi:doi:10.11648/j.ijfsb.20180302.14

Quantitative Analysis of Mineral Elements in Commercial Pineapple Juices by Inductively Coupled Plasma Mass Spectrometry (ICP-MS)

Alassane Youssao Abdou Karim, Magloire Akakpo Nonvignon Gbaguidi, Oriol Baltrons, Fabienne Seby, Mathilde Monperus, Henri Houénoukpo Soclo, Olivier Donard

Published in International Journal of Food Science and Biotechnology (Volume 3, Issue 2)

Received: 1 April 2018 Accepted: 17 April 2018 Published: 21 May 2018

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

The consumption of fruit juice in the diet has increased in recent years because it contains mineral food supplements and other essential vitamins. In this study, sugar levels and mineral nutrient concentrations were evaluated in 92 commercial pineapple juice samples from Benin and France using inductively coupled plasma mass spectrometry (ICP-MS). The analysis of the data obtained reveals three ranges of concentrations relative to major elements or macro-elements (Ca, Mg), to minor elements or micro-elements (Mn, Fe, Ni, Cu, Zn), and to trace elements (Mo, V, Co, Cr). The concentrations of macro-elements and micro-elements (expressed in μg/L) vary from 11333 to 278000 for Mg, 95200 to 788000 for Ca, 536 to 25344 for Mn, 142 to 85612 for Fe, 5 to 253 for Ni, 5 to 1256 for Cu, and from 43 to 25862 for Zn. The trace elements were found in the concentration ranges (expressed in μg/L) of: 0.23 - 12.50 for Vanadium, 0.58 - 17.10 for Cobalt, 1.17 - 58.70 for Molybdenum and finally 4 - 70.5 for Chromium. The sugar levels in the various commercial juices collected in Benin and France vary from 11.0 to 18.5 Brix with an average value of 14.0 Brix. Apart from the heterogeneous nature of the juices produced in Benin production units, mineral and sugar levels were generally in accordance with international standards such as CODEX STAN 182-1993. The transformation of pineapple into fruit juice is a credible alternative for the improvement of pineapple exports, if the marketing strategy is better adapted and the local authorities support the manufacturers of the production chain to improve the quality of juices and highlight their excellent nutritional quality.

Published in	International Journal of Food Science and Biotechnology (Volume 3, Issue 2)
DOI	10.11648/j.ijfsb.20180302.14
Page(s)	60-69
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Minerals, Juice, Pineapple, Benin, France, Codex Stan, ICP-MS

References

[1]	Institut National de la Statistique et de l’Analyse Economique (INSAE), Recensement général de la population, Cotonou- Bénin, 2007.
[2]	Ministère de l’Agriculture, de l’Elevage et de la Pêche (MAEP), Rapport sur l’Ananas au Bénin, 2010.
[3]	Szymczycha-Madeja, A.; Welna, M; Jedryczko, D.; Pohl P., Developments and strategies in the spectrochemical elemental analysis of fruit juices, Trends in Analytical Chemistry 2014. 55 pp. 68–80.
[4]	Achigan-Dako, E. G.; Adjé, C. A.; N’Danikou, S.; Fassinou Hotegni, N. V.; Agbangla, C. and Ahanchédé, A., Drivers of conservation and utilization of pineapple genetic resources in Benin, SpringerPlus, 2014. 3:273, pp. 1-11. http://www.springerplus.com/content/3/1/273
[5]	Francisco, J. A. P.; Raquel, P. F.; Cruz-lopes, G. L., Effects of pre- and post-harvest factors on the selected elements contents in fruit juices, Czech J. Food Sci. 2015, 33, 201 (4) pp. 384–391.
[6]	McHard, J. A.; Winefordner, J. D. and Ting, Sik-Vung, Atomic Absorption Spectrometric Determination of Eight Trace Metals in Orange Juice following Hydrolytic Preparation, J. Agric. Food Chem. 1976, Vol. 24, No. 5, pp 950-953.
[7]	Santos Froes, R. E.; Neto, W. B.; Couto Silva, N. O.; Naveira, R. L. P.; Nascentes, C. C.; da Silva, J. B. B, Multivariate optimization by exploratory analysis applied to the determination of microelements in fruit juice by inductively coupled plasma optical emission spectrometry, Spectrochimica Acta Part B 64 (2009) pp. 619–622.
[8]	Miele, A.; Rizzdn, L. A., Nascimento de Queirdz, S. C. do; Gianelld, C, Physicochemical composition, minerals, and pesticide residues in organic grape juices. Food Science and Technology, 2014. DDI: http://dx.doi.org/10.1590/1678-457X.6540. ISSN 0101-2061
[9]	Camara, M.; Diez, C. and Torija, E., Chemical characterization of pineapple juices and nectars. Principal component analysis, Food Chemistry 1995. 54 pp. 93-100.
[10]	Akan, B. W.; Olusegun, O. A.; Adekunle, F. O., Trace metal levels in fruit juices and carbonated beverages in Nigeria. Environ Monit Assess, 2009. 156: 303–306 DOI 10. 1007/s10661-008-0485-1.
[11]	Fassinou Hotegni, V. N.; Lommen, W. J. M.; Van der Vorst, J. G. A. J., Agbossou, E. K. and Struik, P. C., Analysis of Pineapple Production Systems in Benin, Eds.: J.-N. Wünsche and L. G. Albrigo, Acta Hort. 2012. 928, ISHS pp. 47 – 58.
[12]	Fassinou Hotegni, V. N.; Lommen, W. J. M.; Agbossou, E. K. and Struik, P. C., Influence of weight and type of planting material on fruit quality and its heterogeneity in pineapple [Ananas comosus (L.), 2016. Volume5 Article798 pp. 1 -16.
[13]	World Health Organization (WHO), Expert Committee on Trace Metals in Human Nutrition. World Health Organization Tech. Rep. Ser. No. 532, 1973.
[14]	World Health Organization (WHO), Trace Elements in human nutrition and health, Geneva, 1996.
[15]	Tormen, L., Placido Torres, D.; Dittert, I. M.; Arau´ jo, R. G. O., Frescura, V. L. A.; Jose´ Curtius, A., Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution, Journal of Food Composition and Analysis 2011. 24 pp. 95–102.
[16]	Perez, A. L.; Smith, B. W. and Anderson, K. A., Stable isotope and trace element profiling combined with classification models to differentiate geographic growing origin for three fruits: Effects of Subregion and Variety, J. Agric. Food Chem. 2006, 54, pp. 4506 - 4516.
[17]	Fassinou Hotegni, N. V.; Lommen, W. J. M.; Van der Vorst, J. G. A. J.; Agbossou E. K. and Struik, P. C., Bottlenecks and Opportunities for Quality Improvement in Fresh Pineapple Supply Chains in Benin, International Food and Agribusiness Management Review, 2014. Volume 17 Issue 3, pp. 139 – 170.
[18]	World Health Organization (WHO), Safety Evaluation of certain food additives and contaminants; Tin. WHO Food Additives Series No. 46. Joint FAO/WHO, 2001.
[19]	https://s3.amazonaws.com/public-inspection.federalregister.gov/2016-11867.pdf (pages 903-904)
[20]	Fassinou Hotegni, V. N., Lommen, W. J. M.; Agbossou E. K. and Struik, P. C., Understanding the effects of slip pruning on pineapple fruit quality, Acta Hortic. 2016. 1111. ISHS. DOI Eds.: J.-N. Wünsche and L. G. Albrigo Acta Hort. 928, ISHS 2012, pp. 231 - 240.

Cite This Article

Plain Text BibTeX RIS

APA Style

Alassane Youssao Abdou Karim, Magloire Akakpo Nonvignon Gbaguidi, Oriol Baltrons, Fabienne Seby, Mathilde Monperus, et al. (2018). Quantitative Analysis of Mineral Elements in Commercial Pineapple Juices by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). International Journal of Food Science and Biotechnology, 3(2), 60-69. https://doi.org/10.11648/j.ijfsb.20180302.14

Copy | Download

ACS Style

Alassane Youssao Abdou Karim; Magloire Akakpo Nonvignon Gbaguidi; Oriol Baltrons; Fabienne Seby; Mathilde Monperus, et al. Quantitative Analysis of Mineral Elements in Commercial Pineapple Juices by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Int. J. Food Sci. Biotechnol. 2018, 3(2), 60-69. doi: 10.11648/j.ijfsb.20180302.14

Copy | Download

AMA Style

Alassane Youssao Abdou Karim, Magloire Akakpo Nonvignon Gbaguidi, Oriol Baltrons, Fabienne Seby, Mathilde Monperus, et al. Quantitative Analysis of Mineral Elements in Commercial Pineapple Juices by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Int J Food Sci Biotechnol. 2018;3(2):60-69. doi: 10.11648/j.ijfsb.20180302.14

Copy | Download

@article{10.11648/j.ijfsb.20180302.14,
  author = {Alassane Youssao Abdou Karim and Magloire Akakpo Nonvignon Gbaguidi and Oriol Baltrons and Fabienne Seby and Mathilde Monperus and Henri Houénoukpo Soclo and Olivier Donard},
  title = {Quantitative Analysis of Mineral Elements in Commercial Pineapple Juices by Inductively Coupled Plasma Mass Spectrometry (ICP-MS)},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {3},
  number = {2},
  pages = {60-69},
  doi = {10.11648/j.ijfsb.20180302.14},
  url = {https://doi.org/10.11648/j.ijfsb.20180302.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20180302.14},
  abstract = {The consumption of fruit juice in the diet has increased in recent years because it contains mineral food supplements and other essential vitamins. In this study, sugar levels and mineral nutrient concentrations were evaluated in 92 commercial pineapple juice samples from Benin and France using inductively coupled plasma mass spectrometry (ICP-MS). The analysis of the data obtained reveals three ranges of concentrations relative to major elements or macro-elements (Ca, Mg), to minor elements or micro-elements (Mn, Fe, Ni, Cu, Zn), and to trace elements (Mo, V, Co, Cr). The concentrations of macro-elements and micro-elements (expressed in μg/L) vary from 11333 to 278000 for Mg, 95200 to 788000 for Ca, 536 to 25344 for Mn, 142 to 85612 for Fe, 5 to 253 for Ni, 5 to 1256 for Cu, and from 43 to 25862 for Zn. The trace elements were found in the concentration ranges (expressed in μg/L) of: 0.23 - 12.50 for Vanadium, 0.58 - 17.10 for Cobalt, 1.17 - 58.70 for Molybdenum and finally 4 - 70.5 for Chromium. The sugar levels in the various commercial juices collected in Benin and France vary from 11.0 to 18.5 Brix with an average value of 14.0 Brix. Apart from the heterogeneous nature of the juices produced in Benin production units, mineral and sugar levels were generally in accordance with international standards such as CODEX STAN 182-1993. The transformation of pineapple into fruit juice is a credible alternative for the improvement of pineapple exports, if the marketing strategy is better adapted and the local authorities support the manufacturers of the production chain to improve the quality of juices and highlight their excellent nutritional quality.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Quantitative Analysis of Mineral Elements in Commercial Pineapple Juices by Inductively Coupled Plasma Mass Spectrometry (ICP-MS)
AU  - Alassane Youssao Abdou Karim
AU  - Magloire Akakpo Nonvignon Gbaguidi
AU  - Oriol Baltrons
AU  - Fabienne Seby
AU  - Mathilde Monperus
AU  - Henri Houénoukpo Soclo
AU  - Olivier Donard
Y1  - 2018/05/21
PY  - 2018
N1  - https://doi.org/10.11648/j.ijfsb.20180302.14
DO  - 10.11648/j.ijfsb.20180302.14
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 60
EP  - 69
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20180302.14
AB  - The consumption of fruit juice in the diet has increased in recent years because it contains mineral food supplements and other essential vitamins. In this study, sugar levels and mineral nutrient concentrations were evaluated in 92 commercial pineapple juice samples from Benin and France using inductively coupled plasma mass spectrometry (ICP-MS). The analysis of the data obtained reveals three ranges of concentrations relative to major elements or macro-elements (Ca, Mg), to minor elements or micro-elements (Mn, Fe, Ni, Cu, Zn), and to trace elements (Mo, V, Co, Cr). The concentrations of macro-elements and micro-elements (expressed in μg/L) vary from 11333 to 278000 for Mg, 95200 to 788000 for Ca, 536 to 25344 for Mn, 142 to 85612 for Fe, 5 to 253 for Ni, 5 to 1256 for Cu, and from 43 to 25862 for Zn. The trace elements were found in the concentration ranges (expressed in μg/L) of: 0.23 - 12.50 for Vanadium, 0.58 - 17.10 for Cobalt, 1.17 - 58.70 for Molybdenum and finally 4 - 70.5 for Chromium. The sugar levels in the various commercial juices collected in Benin and France vary from 11.0 to 18.5 Brix with an average value of 14.0 Brix. Apart from the heterogeneous nature of the juices produced in Benin production units, mineral and sugar levels were generally in accordance with international standards such as CODEX STAN 182-1993. The transformation of pineapple into fruit juice is a credible alternative for the improvement of pineapple exports, if the marketing strategy is better adapted and the local authorities support the manufacturers of the production chain to improve the quality of juices and highlight their excellent nutritional quality.
VL  - 3
IS  - 2
ER  -

Copy | Download

Author Information

Alassane Youssao Abdou Karim

Department of Chemical Engineering-Processes, Polytechnic School of Abomey-Calavi, University of Abomey, Calavi, Bénin
Magloire Akakpo Nonvignon Gbaguidi

Department of Chemical Engineering-Processes, Polytechnic School of Abomey-Calavi, University of Abomey, Calavi, Bénin
Oriol Baltrons

Multidisciplinary Institute of Research on Environment and Materials (IPREM 12- UMR 5254), University of Pau and Pays de l’Adour (UPPA), Pau, France
Fabienne Seby

Multidisciplinary Institute of Research on Environment and Materials (IPREM 12- UMR 5254), University of Pau and Pays de l’Adour (UPPA), Pau, France
Mathilde Monperus

Multidisciplinary Institute of Research on Environment and Materials (IPREM 12- UMR 5254), University of Pau and Pays de l’Adour (UPPA), Pau, France
Henri Houénoukpo Soclo

Department of Chemical Engineering-Processes, Polytechnic School of Abomey-Calavi, University of Abomey, Calavi, Bénin
Olivier Donard

Ultra Trace Analysis Aquitaine (UT2A), University of Pau and Pays de l’Adour (UPPA), Pau, France

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Alassane Youssao Abdou Karim, Magloire Akakpo Nonvignon Gbaguidi, Oriol Baltrons, Fabienne Seby, Mathilde Monperus, et al. (2018). Quantitative Analysis of Mineral Elements in Commercial Pineapple Juices by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). International Journal of Food Science and Biotechnology, 3(2), 60-69. https://doi.org/10.11648/j.ijfsb.20180302.14

Copy | Download

ACS Style

Alassane Youssao Abdou Karim; Magloire Akakpo Nonvignon Gbaguidi; Oriol Baltrons; Fabienne Seby; Mathilde Monperus, et al. Quantitative Analysis of Mineral Elements in Commercial Pineapple Juices by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Int. J. Food Sci. Biotechnol. 2018, 3(2), 60-69. doi: 10.11648/j.ijfsb.20180302.14

Copy | Download

AMA Style

Alassane Youssao Abdou Karim, Magloire Akakpo Nonvignon Gbaguidi, Oriol Baltrons, Fabienne Seby, Mathilde Monperus, et al. Quantitative Analysis of Mineral Elements in Commercial Pineapple Juices by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Int J Food Sci Biotechnol. 2018;3(2):60-69. doi: 10.11648/j.ijfsb.20180302.14

Copy | Download

@article{10.11648/j.ijfsb.20180302.14,
  author = {Alassane Youssao Abdou Karim and Magloire Akakpo Nonvignon Gbaguidi and Oriol Baltrons and Fabienne Seby and Mathilde Monperus and Henri Houénoukpo Soclo and Olivier Donard},
  title = {Quantitative Analysis of Mineral Elements in Commercial Pineapple Juices by Inductively Coupled Plasma Mass Spectrometry (ICP-MS)},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {3},
  number = {2},
  pages = {60-69},
  doi = {10.11648/j.ijfsb.20180302.14},
  url = {https://doi.org/10.11648/j.ijfsb.20180302.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20180302.14},
  abstract = {The consumption of fruit juice in the diet has increased in recent years because it contains mineral food supplements and other essential vitamins. In this study, sugar levels and mineral nutrient concentrations were evaluated in 92 commercial pineapple juice samples from Benin and France using inductively coupled plasma mass spectrometry (ICP-MS). The analysis of the data obtained reveals three ranges of concentrations relative to major elements or macro-elements (Ca, Mg), to minor elements or micro-elements (Mn, Fe, Ni, Cu, Zn), and to trace elements (Mo, V, Co, Cr). The concentrations of macro-elements and micro-elements (expressed in μg/L) vary from 11333 to 278000 for Mg, 95200 to 788000 for Ca, 536 to 25344 for Mn, 142 to 85612 for Fe, 5 to 253 for Ni, 5 to 1256 for Cu, and from 43 to 25862 for Zn. The trace elements were found in the concentration ranges (expressed in μg/L) of: 0.23 - 12.50 for Vanadium, 0.58 - 17.10 for Cobalt, 1.17 - 58.70 for Molybdenum and finally 4 - 70.5 for Chromium. The sugar levels in the various commercial juices collected in Benin and France vary from 11.0 to 18.5 Brix with an average value of 14.0 Brix. Apart from the heterogeneous nature of the juices produced in Benin production units, mineral and sugar levels were generally in accordance with international standards such as CODEX STAN 182-1993. The transformation of pineapple into fruit juice is a credible alternative for the improvement of pineapple exports, if the marketing strategy is better adapted and the local authorities support the manufacturers of the production chain to improve the quality of juices and highlight their excellent nutritional quality.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Quantitative Analysis of Mineral Elements in Commercial Pineapple Juices by Inductively Coupled Plasma Mass Spectrometry (ICP-MS)
AU  - Alassane Youssao Abdou Karim
AU  - Magloire Akakpo Nonvignon Gbaguidi
AU  - Oriol Baltrons
AU  - Fabienne Seby
AU  - Mathilde Monperus
AU  - Henri Houénoukpo Soclo
AU  - Olivier Donard
Y1  - 2018/05/21
PY  - 2018
N1  - https://doi.org/10.11648/j.ijfsb.20180302.14
DO  - 10.11648/j.ijfsb.20180302.14
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 60
EP  - 69
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20180302.14
AB  - The consumption of fruit juice in the diet has increased in recent years because it contains mineral food supplements and other essential vitamins. In this study, sugar levels and mineral nutrient concentrations were evaluated in 92 commercial pineapple juice samples from Benin and France using inductively coupled plasma mass spectrometry (ICP-MS). The analysis of the data obtained reveals three ranges of concentrations relative to major elements or macro-elements (Ca, Mg), to minor elements or micro-elements (Mn, Fe, Ni, Cu, Zn), and to trace elements (Mo, V, Co, Cr). The concentrations of macro-elements and micro-elements (expressed in μg/L) vary from 11333 to 278000 for Mg, 95200 to 788000 for Ca, 536 to 25344 for Mn, 142 to 85612 for Fe, 5 to 253 for Ni, 5 to 1256 for Cu, and from 43 to 25862 for Zn. The trace elements were found in the concentration ranges (expressed in μg/L) of: 0.23 - 12.50 for Vanadium, 0.58 - 17.10 for Cobalt, 1.17 - 58.70 for Molybdenum and finally 4 - 70.5 for Chromium. The sugar levels in the various commercial juices collected in Benin and France vary from 11.0 to 18.5 Brix with an average value of 14.0 Brix. Apart from the heterogeneous nature of the juices produced in Benin production units, mineral and sugar levels were generally in accordance with international standards such as CODEX STAN 182-1993. The transformation of pineapple into fruit juice is a credible alternative for the improvement of pineapple exports, if the marketing strategy is better adapted and the local authorities support the manufacturers of the production chain to improve the quality of juices and highlight their excellent nutritional quality.
VL  - 3
IS  - 2
ER  -

Copy | Download