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Heavy Metals Residue in Cultivated Mango Samples from Iran
M. Rahimzadeh , S. Rastegar ,
Volume 4, Issue 1 (3-2017)
Abstract

Background: Heavy metals contaminations are recognized as the serious risk to our environment. The aim of the present study was to analyze heavy metals residue in cultivated mango samples from Iran.
Methods: Totally, 72 mango samples were randomly collected among six different mango genotypes cultivated in Southern Iran from June to July 2015. Lead, chromium, cadmium, and arsenic were determined using an atomic absorption spectrometer. Analysis of variance was performed with SAS 9.0. Descriptive statistics, multivariate analysis, and Duncan multiple range tests were done with a significance level of p<0.05.
Results: Measurement of heavy metals in all the mango samples showed various level ranges of lead (0.008-0.05 ppm), chromium (0.01-0.1 ppm), cadmium (0.002-0.014 ppm), and arsenic (0.01-0.04 ppm). Heavy metal levels were significantly (p<0.05) higher in green mango samples comparing to ripe ones. However, no significant relationship (p>0.05) was seen between heavy metals residue and variety in genotypes of mango samples.
Conclusion: The average amount of heavy metals residue in mango samples found in the current study were generally below the maximum acceptable levels indicating acceptable safety of these products.
 


Physicochemical, Nutritional, and Sensory Attributes of High Fiber Fruit Leather of Red Dragon Fruit-Peel and Mango
U. Das , M.a. Bin Hasan , T. Hussain , A. Rahman , A. Mahmood , S. Marma , J. Tasnia , S. Akter , S. Barua , N.s. Fabia ,
Volume 12, Issue 1 (3-2025)
Abstract
Background: The growing demand for sustainable and health-conscious foods has led to innovative uses of fruit by-products. Dragon fruit peel, often discarded, is high in fiber and antioxidants, while mango pulp enhances taste and nutritional value. This study focused on developing a fiber-rich, sustainable fruit leather, assessing its physicochemical, nutritional, and sensory properties to evaluate its potential for commercialization.
Methods: Two fruit leather formulations were prepared: one with spices and one without. Their physicochemical properties including pH, total soluble solids (°Brix), water activity, and ascorbic acid content along with proximate composition (protein, fiber, fat, ash, and carbohydrate content) were assessed using standard methods. Sensory evaluation was conducted with 30 untrained panelists (15 male and 15 female) using a seven-point hedonic scale to assess appearance, odor, texture, taste, spiciness, chewiness, and overall acceptability. Quality parameters such as color, flavor, texture, and taste were also evaluated at 30-day intervals for four months by five trained panelists. Statistical analysis was performed using one-way ANOVA, with results reported as mean±Standard Deviation, using Minitab v21, with statistical significance set at p<0.05.
Results: The spiced formulation showed a pH of 4.03, total soluble solids of 35.2 °Brix, water activity of 0.641, and ascorbic acid content of 58.5 mg/100 g. Proximate analysis revealed moisture content of 13.76%, crude protein of 2.74%, crude fiber of 33.91%, crude fat of 0.54%, ash of 3.74%, and carbohydrate content of 20.58%, with an energy value of 98.14 kcal/100 g. Sensory evaluation indicated a preference for the spiced version due to enhanced flavor and aroma, achieving higher acceptability scores.
Conclusion: This research highlights the potential of repurposing dragon fruit peel into a commercially viable, high-fiber snack, contributing to waste reduction and functional food innovation. Additionally, mango further enhances the product’s sensory appeal and nutritional profile.

DOI: 10.18502/jfqhc.12.1.18364

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