ESSENTIAL ELEMENTS IN FRESH AND IN CANNED ONIONS

Publisher Website
Google Scholar
Abstract
The content of 15 essential elements was determined in fresh and canned onions by atomic absorption spectrophotometry. The elemental content of fresh onions was compared with that of canned onions. All data were analyzed statistically. There were significantly higher amounts of chloride, cobalt, copper, iron, nickel, sodium, and tin in all the canned onions than in the fresh onions; higher amounts of magnesium, phosphorus and potassium in the fresh onions than in the canned onions, and no significant differences in manganese and zinc between the fresh and the canned samples. The addition of calcium chloride to seven canned samples produced a significantly higher content of calcium in the processed samples while there was no significant difference in the calcium content of fresh and processed onions in the nine samples that did not have calcium chloride added during processing. Fresh and canned onions supply small percentages of the essential elements included in the research for which RDA's have been established or estimated. Element retention in the canned onions was at least 65% and in several instances over 100%.

This publication has 5 references indexed in Scilit: