Study of heavy metal content by AAS in a variety of flavours of Jam samples and its physicochemical characterization

Authors

  • Syed Ummul Khair Asema  Department of Chemistry, Maulana Azad College of Arts Science and Commerce, Aurangabad, Maharashtra, India
  • Nishat Parveen  Department of Chemistry, Sir Sayyad College of Arts Science and Commerce, Aurangabad, Maharashtra, India

Keywords:

Heavy metals, Atomic Absorption Spectroscopy, Physico chemical, Jam

Abstract

Different flavours of jam samples were collected from local market and were analysed for the physico chemical parameters like pH, loss on drying, refractive index and acidity calculated as citric acid. Heavy metal such as, Fe, Cu, Zn &Pb were analyses by using atomic absorption spectrophotometer (AAS). pH values ranged from 4.2 to 7.5 , acidity was calculated as citric acid as gm/100gm and it was found to have the values from 0. 22 to 3.4, Moisture from 28.8% to 66.05 % , refractive index value was nearly constant for all the flavours. From among the heavy metals, iron was present in maximum amount ie 2.3462 ppm . Lead was found to have the maximum value of 0.3823 ppm for the strawberry flavor and minimum value was obtained for zinc in mix fruit flavor ie 0.0697 ppm. Copper was found below detectable limit in three flavours and it was 0.0941 ppm for strawberry flavor.

References

  1. Morris B. Jacobs, The Chemical Analysis of Food and Food Products, CBS Publishers , New Delhi, 3rd ed, 01-03
  2. G. H. Jeffery, J. Bassett, J. Medham, R.C. Denny, Vogel’s textbook of quantitative chemical analysis, 5thed, Longman Scientific & Technical, (1989)
  3. AOAC , Methods of analysis, 14th ed, Association of analytical chemist, Washington DC (1984)
  4. Chikku Meera Chacko and Dr. D. Estherlydia4 , Antimicrobial Evaluation Of Jams Made From Indigenous Fruit Peels, Int J of Adv Res Volume 2, Issue 1, 202-207(2014)
  5. Fatih Ozdogan, Emin Y?lmaz, Evaluation of Green Tomato Jams Prepared from Two Kinds of Tomatoes, Academic Food Journal, 9(2) (2011) 19-25
  6. Singh J and Chopra C.S, Beverages and Food world, 28 (2), 22-23 (2001)
  7. Ajenifujah-Solebo SO and JO Aina, Physico-Chemical Properties And Sensory Evaluation Of Jam Made From Black-Plum Fruit (Vitex Doniana), African Journal of Food, Agriculture, Nutrition and Development, Vol. 11, No. 3, 2011 pp.
  8. M. Plessi, D. Bertelli and A. Albasini , Food Chemistry, 100(1) 419-427 (2007)
  9. Mohamed N, Chin Y. M and Prok F. W, Food Chemistry, 54 (3) 245-249 (1995)
  10. Bhatia S. Indian Food Packers, 55 (3), 303-308(1993)

International Journal of Scientific Research in Science, Engineering and Technology

Downloads

Published

2018-02-28

Issue

Volume 4, Issue 1, January-February-2018

Section

Research Articles

License

Copyright (c) IJSRSET

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Syed Ummul Khair Asema, Nishat Parveen "Study of heavy metal content by AAS in a variety of flavours of Jam samples and its physicochemical characterization" International Journal of Scientific Research in Science, Engineering and Technology (IJSRSET), Print ISSN : 2395-1990, Online ISSN : 2394-4099, Volume 4, Issue 1, pp.1259-1261, January-February-2018.