Abstract
Abstract The concentrations of 22 trace elements have been determined in 482 samples of Australian and Brazilian orange juices and Australian peel extracts and deacidified juices using inductively coupled plasma–atomic emission spectrometry and inductively coupled plasma–mass spectrometry. Means and ranges of elements have been established over a five year survey. Regional differences were apparent for the levels of one or more trace elements in the juices of Australian origin. These could be related to differences in soil and rootstock. Multivariate analysis of trace elements in Australian and Brazilian juices showed a clear differentiation between them. Peel extracts were also differentiated from Australian and Brazilian juices.
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