Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Nutrients, Vitamins and Minerals Content in Common Citrus Fruits in the Northern Region of Bangladesh

Dipak Kumar Paul
Department of Applied Nutrition and Food Science, Kushtia Islamic University, Kushtia, Bangladesh

'Ranajit Kumar Shaha
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi 6205, Bangladesh

Abstract/ Executive Summary:

Seventeen different common citrus fruits have been analyzed for their content of nutrients: carbohydrate, protein, lipids, vitamins, 13-carotene, thiamine, riboflavin, ascorbic acid, important macro and micro minerals such as sodium, potassium, calcium, magnesium, phosphorous, iron, zinc and copper. Carbohydrate, protein and fats in citrus fruits varied from 4.60-8.50, 5.80-7.90 and 2.50-9.50 g, respectively. The content of 13-carotene, thiamine, riboflavin and ascorbic acid varied different amounts in citrus fruits. The highest contents of [3-Carotene fruits are orange and tomato. Among the analyzed citrus fruits pineapple content the maximum amount of thiamine (0.20 mg 100-1g) and wood apple content maximum riboflavin (0.15 mg 1 g). Amla (Indian gooseberry) fruits contents the highest ascorbic acid 600 mg 100—' g of fresh edible parts of fruits. Lemon contained the highest amount of calcium. The highest amount of magnesium was found in Black berry (49.80 mg 100—' g of edible portion of the fruits). Sodium present in different citrus fruits ranged from 1.0 to 28 mg 100—' g. Wood apple contained the highest amount of phosphorus (98.90 mg 100—' g) among all citrus fruits. Tomato contained the highest amount of Potassium (275 mg 100—' g). The iron content in different fruits ranged from 0.10 to 38 mg 100—' g. Zinc present in fruits ranged between 0.18 to 0.48 mg 100—i g. Copper content in different fruits analyzed ranged from 0.1 to 0.68 mg 100—' g of fruits.

Keywords: Citrus fruits, Vitamins, Essential nutrients, Macro, Micro elements

Location: Northern Region of Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Citrus

Objectives:

The present study describes the nutritive values by analyzing quantitatively of carbohydrate, protein, lipid, vitamins and minerals in some common citrus fruits in the northern region of Bangladesh.

Methodology:

Collection of fruits and sample preparation: Seventeen different common citrus fruits were collected from different markets of Kushtia and Raj shahi city. Following collection, the whole fruits were cleaned and washed with distilled water. Weight of each fruit was recorded and then packed in a polyethylene bag, store at -20°C until analysis. Edible portion of the fruits were separated carefully and used for all analytical investigation. All the analyses were done in triplicate and the results are representing on a fresh weight basis.

Analytical procedures: The edible portions of fruits (4.0 g) were taken in a crucible and the moisture content was determined by weight loss of the sample on drying at 105°C for 6 h. Using N x 6.25 calculated protein content from total nitrogen after determination of the total nitrogen by semi-micro Kjeldhal methodrl. Lipid was determined by AOAC official method 922.06. Crude fiber was determined by the method of ICONERP1. The sample was charred and ashes to a constant weight, the residue being quantified as ash by AOAC official method 942.05.

The nitrogen free extracts (NFE) were considered as total carbohydrate and was calculated by the following equation: Carbohydrate (g 100-1g) = 1 00-(moisture+protein+lipid+fiber+ash) g 100—' g. Thiamine and Riboflavin were estimated by the methods[9-111. Ascorbic acid (Vitamin-C) content was estimated by 2,4-di. nitro-phenylhydrazine method 121, P-carotene was estimated by the method of Holdem.

For the estimation of minerals, 5.0 g of sample was wet ashed using a mixture of 18 M sulphuric acids, 12 M perchloric acid and 16 M nitric acid [0.5: 1.0: 0.5 v/v/v][141. After proper dilution, the concentration of Fe, Zn, Cu, Ca and Mg were determined by measuring atomic absorption, while sodium and potassium were determined by measuring atomic emission according to Milner and Whiteside [151 by using an atomic absorbance spectrophotometer (Pyr Unicam SP-9). An appropriate dilution was done with 0.5% lanthanum (w/w) to overcome ionic interference during the estimation of calcium and magnesium. Estimation of phosphorous was done calorimetrically using the method of Fiske and Subbarow.

Statistical analysis: The data are expressed as the mean and standard deviation. The difference of the means values using one-way analysis of variance following by Duncan's multiple range tests (DIVERT) at the level of p<0.05. n = 3.

Source of Information: Pakistan Journal of Biological Sciences 7 (2): 238-242, 2004 ISSN 1028-8880

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The highest Potassium contents citrus fruits are Tomato (275 mg 100-1 g), Grapes blue variety (249 mg 100-1 g) and pineapple (228 mg 100-1 g), respectively in this study. Fruits are very poor sources of iron, zinc and copper are found in this study. Mango green contains the highest amount of iron (4.5 mg 100-1 g), then jambu and tomato (1.0 mg 100-1g). Similarly zinc contents citrus fruits are orange (0.48 mg) then litchi (0.32 mg), amla (0.30 mg), Mango green (0.30 mg) 100-1 g of fresh edible parts of citrus fruits. The highest amount of copper contents citrus fruits are star apple (0.68 mg), lemon (0.26 mg) and mango green (0.24 mg), respectively 100-1 g of fruits. Some of the citrus fruits analyzed values are very close to that reported by Begum et al.[191. Evidences are accumulating that fruits are not good sources of micronutrients. But the amount we found in our studies is satisfactory. The data presented provide most needed information about citrus fruits, which will assist nutritionists in the assessment of diet-health relationships in our country.

Knowledge Management: Journal