| Abstrakt: |
In this study the authors have prospectively analyzed the results of 40 samples from tomato, orange, lemon, and mandarin juices. Ten samples of 100 ml were collected from four juice groups. Citrate, oxalate, calcium, phosphorus, magnesium, sodium, potassium, chloride, and pH levels were examined in all samples. The same values were also examined after the samples were stored at 4°C for 1 week. In fresh juice groups, in tomato juice statistically higher level of citrate ( P < 0.001, P < 0.001, and P < 0.001, respectively), higher level of magnesium ( P < 0.006, P < 0.009, P < 0.009), and lower level of sodium ( P < 0.008, P < 0.009, P < 0.008) were found as compared to orange, lemon, and mandarin juices. No differences were found with regard to calcium, potassium, phosphorus, chloride, and pH in these juices. Similarly, in stored juice groups, in tomato juice statistical higher level of citrate ( P <0.001, P < 0.001, and P < 0.001, respectively), higher level of magnesium ( P < 0.007, P < 0.009, P < 0.008), and lower level of sodium ( P < 0.008, P < 0.011, P < 0.008) were found as compared to orange, lemon, and mandarin juices. No differences were found with regard to calcium, potassium, phosphorus, chloride, and pH in these juices. In fresh juice group, statistically lower level of oxalate ( P < 0.007, P < 0.008, P <0.006), were found in tomato juice as compared to orange, lemon, and mandarin juices. Higher level of oxalate was found in stored group as compared to fresh juice group ( P <0.005). [ABSTRACT FROM AUTHOR] |
