Essential elements in apples and canned applesauce
1978
UPSHAW, S. C. | LOPEZ, A. | Williams, H. L.
Atomic absorption spectrophotometry was used to analyze apples and canned applesauce for twelve essential elements. Neutron activation analysis was used to determine three other elements. The element content of raw apples was compared with that of canned applesauce, and that of early season apples was compared with late season apples. Processing caused essentially no change in the element content of apples. There was statistically significant (P 0.01) higher amount of chloride, iron, and sodium in the canned applesauce than in the apples, a higher amount of copper in the canned applesauce than in the apples from the late season, and a higher amount of phosphorus in the late season apples than in the early season apples. Apples and canned applesauce supply a small percentage of the six essential elements included for which RDA's have been established. The content of the other nine elements was lower than that in some other fruits.
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