Abstract:
The iron content of SunSweet® prune juice was determined using
atomic absorption spectroscopy techniques. The juice was digested
with 12N HCl, and the direct measurements were corrected for matrix effects
by method of additions. The iron content was determined to be 6.0
ppm with a 0.84% 95% confidence interval. This finding falls within
the range published by SunSweet® manufacturers (7.5 ppm ? 20%).
Various concentrations of prune juice were used in the experimental procedure.
The detected amount of iron was not skewed by this method. It was
concluded that for the concentrations tested, the induced pH was sufficient
to solvate the iron. The kinetics of digestion was also investigated.
The detected amount of iron increased with digestion time, leveling off
after a period of approximately 90 minutes.