Abstract
Assessment of phosphorus in fruit juices is of great interest due to its essentiality and nutritional properties. This study applied sample treatment strategies to determine phosphorus in fractions of juices. Firstly, total phosphorus (Ptotal) was determined from digestion and sample suspension exploring direct analysis by inductively coupled plasma optical emission spectrometry, which presented no significant difference, for 95% of confidence level. Then, free phosphorus (Pfree) was determined by spectrophotometry and represented 30-90% of Ptotal with an inverse relationship respecting Ptotal concentration. Fractioning according to particle size evidenced highest fraction of Pfree in samples after filtration. Fractioning of phosphorus based on its charge was also performed and the high percentages of P in the anionic fraction (from 91.2 to 95.9%) are related to free inorganic phosphate in equilibrium with its protonated forms. Thus, it is more assailable after consumption, giving this food great functionality on human diet.
Highlights
Citrus fruits are considered as one of the important fruit crop groups being consumed either as fresh fruit or as juice.[1]
When evaluating the correlation between Ptotal concentrations in the suspension (CP-susp) and in the digested sample (CP-dig) through the equation CP-dig = (1.01 ± 0.01) CP-susp – (2.89 ± 1.63), it was evidenced the resemblance between these two procedures by the obtained slope (a = 1.01) and Pearson’s r coefficient (r = 0.9999) (Figure 2)
Akpinar-Bayizit[17] verified that the direct analysis of pomegranate juice suspensions for several mineral species, including phosphorus, were consistent with the results provided by other studies.[30,31,32]
Summary
Citrus fruits are considered as one of the important fruit crop groups being consumed either as fresh fruit or as juice.[1] These beverages have been highly appreciated since they provide a wide array of essential nutrients for human health such as vitamins, folate, dietary fiber, and minerals, as well as many phytochemicals, including flavonoids, glucarates, terpenes, phenolic acids and carotenoids.[2,3] The consumption of citrus juice has been related to health promotion as preventing coronary diseases and chronic asthma and, because of that, and due to other beneficial aspects, it has increased over the last years throughout the world.[4,5]. About 80% of the Brazilian production is intended for the juice industry.[6,7,8]
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