Volume 13, Issue 48 (7-2009)
jwss 2009, 13(48): 241-248 |
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Hosseini F, Habibi Najafi M, Sedaghat N. Iron, Tin and Lead Content of Black Cherry Preserves in Two Packaging Systems. jwss 2009; 13 (48) :241-248
URL: http://jstnar.iut.ac.ir/article-1-1003-en.html
URL: http://jstnar.iut.ac.ir/article-1-1003-en.html
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Abstract: (19066 Views)
In this study, two kinds of packages namely tinplate (TP) can and flexible pouch were used for black cherry in syrup. Samples were taken in the same condition in these two packages. Other variables were temperature (4 levels) 4, 23, 35 and 40°C and time (4 levels) 0, 30, 60 and 90 days after preparation of the samples. Samples were digested according to the approved method of AOAC (AOAC, 1990). The total concentrations of Iron, Tin and lead, were determined by atomic absorption spectrophotometer. The mean concentration of Iron, Tin and Lead was 4/858 ppm, 38/459 ppb, 38/459ppb in TP cans and 3/161 ppm, 387/978ppb, 33/993 ppb in flexible pouches. Statistical analysis showed that at %5 probability level, the mean value of Iron content of the product packed in TP cans were significantly higher than the control the same was true about both lead and Tin content. However, this trend was not proved in flexible pouches. Furthermore, temperature had a significant effect on the metal content of the samples.
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