Published in Scientific Papers. Series B, Horticulture, Vol. LXVIII, Issue 2
Written by Marko PETEK, Antun ŠOKEC, Jana ŠIC ŽLABUR, Kristijan KONOPKA, Sanja FABEK UHER
Tomato (Lycopersicon esculentum Mill.) is an annual vegetable crop whose fruits can be consumed fresh or processed. The aim of this thesis was to determine the amount of potassium and iron in samples of tomato products from different production batches. Sampling was carried out on six tomato products (ketchup, double concentrate, canned tomatoes, pureed tomatoes and chopped tomatoes from conventional and organic farming). Potassium was determined by flame photometry while iron was determined by AAS (Atomic Absorption Spectroscopy). The determined content of potassium in dry matter ranged from 1.36 to 5.37 % K DW. Potassium levels in fresh matter ranged from 185.19 to 1224, 46 mg K/100 g fresh weight. The determined content of iron in dry matter ranged from 24.30 to 155.07 mg Fe/kg DW. Iron levels in fresh matter ranged from 0.42 to 1.23 mg Fe/100 g fresh weight. The highest potassium content in dry and fresh matter was determined in tomato concentrate. The highest iron content in dry matter was
[Read full article] [Citation]
