Ahmed Isam Ali Mohamed, Özcan Mehmet Musa, AlJuhaimi Fahad, Albakry Zainab
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
Faculty of Agriculture, Department of Food Engineering, Selcuk University, 42031, Konya, Turkey.
Biol Trace Elem Res. 2025 Feb;203(2):1202-1208. doi: 10.1007/s12011-024-04223-3. Epub 2024 May 15.
In this study, the distribution of biogenic macro and micro element contents in the peel, pulp, and seeds of some cultivated fruits was observed. The element concentrations of these fruits, which have high commercial value and consumption in the world, were analyzed with ICP-OES. In the "Golden" and "Starking" apple varieties, the lowest and highest calcium amounts were detected in the pulp and seed parts of the fruits, respectively. Additionally, the lowest and highest calcium amounts of pear and quince fruits were found in the seed and pulp and peel and seed parts of the fruits, respectively. Potassium amounts of "Golden" and "Starking" apple parts were established to be between 3585.82 (seed) and 3930.87 mg/kg (pulp) and 3533.82 (peel) and 5671.55 mg/kg (pulp), respectively. Potassium amounts of pear and quince fruit parts were measured to be between 2340.65 (seed) and 5405.97 mg/kg (pulp) and 4455.23 (seed) and 8551.12 mg/kg (pulp), respectively. Iron quantities of the parts of "Golden" and "Starking" apple fruits were established from 4.80 (pulp) and 17.14 mg/kg (seed) to 7.80 (pulp) and 14.53 mg/kg (peel), respectively. While the Fe quantities of pear fruit parts are found to be between 4.51 (pulp) and 15.40 mg/kg (peel), the Fe contents of the parts of quince fruits were determined to be between 5.59 (pulp) and 27.27 mg/kg (peel). Zinc quantities of the parts of pear and quince fruits were recorded to be between 8.43 (pulp) and 12.71 mg/kg (seed) and 0.96 (pulp) and 37.82 mg/kg (seed), respectively. In fruit parts, the highest element was found in the seed, followed by pulp and peel in decreasing order.
在本研究中，观察了一些栽培水果的果皮、果肉和种子中生物源常量和微量元素含量的分布情况。采用电感耦合等离子体发射光谱法（ICP - OES）分析了这些在全球具有高商业价值且消费量较大的水果的元素浓度。在“金冠”和“斯塔克金矮生”苹果品种中，果实果肉和种子部分分别检测到最低和最高的钙含量。此外，梨和榅桲果实中最低和最高的钙含量分别出现在种子以及果肉和果皮与种子部分。“金冠”和“斯塔克金矮生”苹果各部分的钾含量分别在3585.82（种子）至3930.87毫克/千克（果肉）以及3533.82（果皮）至5671.55毫克/千克（果肉）之间。梨和榅桲果实各部分的钾含量分别测定为2340.65（种子）至5405.97毫克/千克（果肉）以及4455.23（种子）至8551.12毫克/千克（果肉）。“金冠”和“斯塔克金矮生”苹果果实各部分的铁含量分别从4.80（果肉）和17.14毫克/千克（种子）至7.80（果肉）和14.53毫克/千克（果皮）。梨果实各部分的铁含量在4.51（果肉）至15.40毫克/千克（果皮）之间，而榅桲果实各部分的铁含量测定为5.59（果肉）至27.27毫克/千克（果皮）。梨和榅桲果实各部分的锌含量分别记录为8.43（果肉）至12.71毫克/千克（种子）以及0.96（果肉）至37.82毫克/千克（种子）。在水果各部分中，种子中的元素含量最高，其次是果肉和果皮，含量依次递减。
