Nutritional Study of Copper and Zinc in Grapes and Commercial Grape Juices from Spain

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• 作者：Manuel Olalla ; Javier Ferná ; ndez ; Carmen Cabrera ; Miguel Navarro ; Rafael Gim&eacute ; nez ; and M. Carmen Ló ; pez
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：May 5, 2004
• 年：2004
• 卷：52
• 期：9
• 页码：2715 - 2720
• 全文大小：70K
• 年卷期：v.52,no.9(May 5, 2004)
• ISSN：1520-5118

文摘

This paper presents the levels of copper and zinc determined in a total of 66 samples of the mostwidely consumed varieties of white and red grapes in Spain, as well as those of 60 samples of grapejuice (39 from white varieties and 21 from red ones) chosen from the main commercial brands in thecountry. Atomic absorption spectroscopy was used as analytical technique, with electrothermalatomization after digestion of the sample with HNO₃-H₂O₂ for grapes and with HNO₃ for grape juice.The mean Zn contents obtained (0.0462 mg/100 g in grapes and 0.0460 mg/100 mL in grape juice)are lower than those provided by most of the more commonly used food composition tables. Themean Cu contents were 0.0515 mg/100 g in grapes and 0.0063 mg/100 mL in grape juice. On thebasis of these data and the official data on consumption of grapes and grape juice in Spain, thecontribution of both products to the recommended daily intake of zinc (15 and 12 mg/day for healthyadult men and women, respectively) is estimated to be approximately 0.1%, whereas for Cu, thissupply represents rather more than 0.25% of the established ESADDI (1.5-3 mg/day in adults). Thegrowing popularity of these products in recent years, on the basis of its nutritional properties andbeneficial effects, requires additional data, and the present findings are of potential use to foodcomposition tables.Keywords: Copper; zinc; grapes; grape juice; dietary intake