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Food Chem. 2014 Mar 15;147:189-94. doi: 10.1016/j.foodchem.2013.09.118. Epub 2013 Oct 2.

Determination of free amino acids and 18 elements in freeze-dried strawberry and blueberry fruit using an Amino Acid Analyzer and ICP-MS with micro-wave digestion.

Author information

1
School of Food Science and Engineering, Harbin Institute of Technology, 73 HuangHe Road, NanGang District, Harbin 150090, PR China.

Abstract

The objective of this study was to investigate the level of 18 trace elements of two freeze-dried samples from the Blueberry (Vaccinium corymbosum) and the Strawberry (Fragaria × Ananassa). The total free amino acid composition in the blueberry and strawberry was determined by an Amino Acid Analyzer. Eleven free amino acids were found in both berries. The trace elements in each dried fruit sample were determined by ICP-MS with microwave digestion. The linearity range of the standard curves was 0-1250.0 μg L(-1) (Mg, P, K, Ca),while in all cases, except for B, Na, Al, Cr, Mn, Fe, Ni, Cu, Zn, Se, Cd, Pb, Ge and As, which was 125.0 μg mL(-1), all related coefficients were above 0.9999; recovery was in the range of 79.0-106.8%. Minor concentrations of nutritional elements were found in each freeze-dried berry. In sum, the toxic trace element analysis found the content of toxic trace elements in each freeze-dried berry sample was safe for human consumption and that the overall quality of the blueberry surpassed that of the strawberry. The results certify that the two freeze-dried berries have potential for human consumption in value-added products and have a certain theoretical and practical significance.

KEYWORDS:

Berry fruits; Free amino acids; Freeze-dried; ICP-MS; Microwave digestion; Trace elements

PMID:
24206704
DOI:
10.1016/j.foodchem.2013.09.118
[Indexed for MEDLINE]

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