ASSESSMENT OF IRON CONCENTRATION IN STONE AND BERRY FRUIT: A CASE STUDY OF CHERRIES, SOUR CHERRIES, RASPBERRIES, AND BLACKBERRIES
ASSESSMENT OF IRON CONCENTRATION IN STONE AND BERRY FRUIT: A CASE STUDY OF CHERRIES, SOUR CHERRIES, RASPBERRIES, AND BLACKBERRIES

Summary/Abstract: Iron is an essential mineral that transports oxygen throughout the body in the form of hemoglobin. Iron (Fe) deficiency causes anemia, which is accompanied by fatigue and weakness. Chronic Fe deficiency can lead to organ failure and serious health problems. Fruits can be an important source not only of vitamin C, but also of Fe. Consuming a variety of fruits is good for health and is essential for the intake of essential micronutrients and dietary fiber. Cherries, sour cherries, raspberries and blackberries are used in the diet due to their high nutritional value and benefits in maintaining good physical and mental health. In this study are analyzed two types of fruits: stone fruits (cherries and sour cherries) and berries (raspberries and blackberries). The fruits were grown in three villages in the region of Kosovska Mitrovica, Kosovo. The Fe concentration was determined by an accredited method, including microwave digestion and inductively coupled plasma mass spectrometry (ICP-MS). The samples were dried in a dryer and all samples were determined % of dry matter and % of water. ICP-MS analyses were performed on dry samples. Statistical analysis was carried out with Microsoft Excel 2016, using Pearson's correlation coefficient and Student's t-test for Fe concentration in drupe and berry fruits. The results are presented in dry and fresh weight of the samples. The results show that the mean Fe concentration in fruits, dry weight, from all 3 sites is the highest in sour cherries (194.7 mg/kg), and the lowest in raspberries (115.9 mg/kg). Due to the high water content of sour cherries, the mean Fe value in fruits, wet weight, is the highest in blackberries (35.35 mg/kg), and the lowest in raspberries (17.66 mg/kg). There are differences in Fe concentration between fruits taken from different areas. The lowest concentrations of Fe are found in fruits taken from the Polski area. Statistical analyses show that there is a strong positive correlation between stone fruits and berries. As the concentration of Fe in drupe fruits increases, the concentration of Fe in berries also increases. This means that the concentration of Fe in fruit does not depend only on the type of fruit, but also on the area in which it is grown. Student's t-test showed that there is no significant difference between the concentration of Fe in drupe fruits and berries. The results confirm the need for further research and control measures in the context of agricultural practices and public health. The importance of iron for our health imposes the need for regular monitoring of fruits containing higher concentrations of iron.

• Details
• Contents