Chemical elements in organic and conventional sweet oranges

Area of Science:

• Agricultural Chemistry
• Analytical Chemistry
• Food Science

Background:

• Understanding the elemental composition of fruits is crucial for nutritional and safety assessments.
• Valencia sweet oranges are a globally significant crop, with cultivation practices potentially influencing their nutritional profile.

Purpose of the Study:

• To determine and compare the chemical element concentrations in Valencia sweet oranges from organic and conventional farming systems.
• To investigate the distribution of elements within different parts of the sweet orange fruit (peel, juice, seeds).

Main Methods:

• Instrumental Neutron Activation Analysis (INAA) was employed for elemental determination.
• Inductively Coupled Plasma Mass Spectrometry (ICP-MS) was utilized for comprehensive elemental analysis.
• Comparative analysis of element concentrations between organic and conventional samples was performed.

Main Results:

• Significant variation in chemical element distribution was observed across the peel, juice, and seeds of the oranges.
• Higher concentrations of Bromine (Br), Calcium (Ca), Cerium (Ce), Potassium (K), Lanthanum (La), Sodium (Na), Rubidium (Rb), and Scandium (Sc) were typically found in the peel.
• Potassium (K), Sodium (Na), and Rubidium (Rb) were also abundant in the juice, while Iron (Fe) and Zinc (Zn) were concentrated in the seeds.
• Distinct differences in Bromine (Br) and Copper (Cu) levels were identified between organically and conventionally grown oranges.

Conclusions:

• The elemental profile of Valencia sweet oranges varies significantly depending on the fruit part and agricultural system.
• INAA and ICP-MS are effective methods for detailed elemental analysis of fruit matrices.
• Cultivation practices (organic vs. conventional) can impact specific elemental concentrations, such as Br and Cu, in sweet oranges.