Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements

Table 5

Mineral content in fruit residues (mg/g).

	Ca	Fe	K	Mg	Mn	Na	P	Zn
Acerola	2.58 ± 0.06	0.05 ± 0.00	6.79 ± 0.40	1.02 ± 0.04	0.00 ± 0.00	0.26 ± 0.02	1.86 ± 0.11	0.01 ± 0.00
Cashew apple	0.34 ± 0.02	0.02 ± 0.00	4.92 ± 0.24	1.03 ± 0.04	0.02 ± 0.00	0.25 ± 0.00	1.28 ± 0.02	0.01 ± 0.00
Guava	0.49 ± 0.01	0.04 ± 0.01	3.37 ± 0.09	0.95 ± 0.02	0.01 ± 0.00	0.09 ± 0.00	2.61 ± 0.01	0.02 ± 0.00
Mango	2.77 ± 0.26	0.02 ± 0.00	11.20 ± 1.05	1.16 ± 0.09	0.03 ± 0.00	0.26 ± 0.07	0.92 ± 0.01	0.00 ± 0.00
Papaya	2.84 ± 0.11	0.03 ± 0.00	43.00 ± 1.27	2.38 ± 0.11	0.01 ± 0.00	0.98 ± 0.02	8.07 ± 0.40	0.02 ± 0.00
Pineapple	3.40 ± 0.02	0.03 ± 0.00	25.46 ± 0.46	1.34 ± 0.02	0.21 ± 0.00	0.48 ± 0.01	1.28 ± 0.06	0.01 ± 0.00
Sapota	3.63 ± 0.17	0.03 ± 0.00	5.04 ± 0.17	0.91 ± 0.03	0.01 ± 0.00	0.83 ± 0.03	1.06 ± 0.06	0.01 ± 0.00
Values for the edible portion of the fruit (without residues)
Acerola	0.12 ± 0.01	0.00 ± 0.00	1.46 ± 0.15	0.02 ± 0.00	0.00 ± 0.00	0.07 ± 0.01	0.11 ± 0.01	0.00 ± 0.00
Cashew apple	0.08 ± 0.01	0.13 ± 0.01	3.34 ± 0.33	0.03 ± 0.00	0.00 ± 0.00	0.20 ± 0.02	0.44 ± 0.04	0.02 ± 0.00
Guava	0.18 ± 0.02	0.00 ± 0.00	4.17 ± 0.42	0.02 ± 0.00	0.00 ± 0.00	0.02 ± 0.00	0.40 ± 0.04	0.00 ± 0.00
Mango	0.11 ± 0.01	0.00 ± 0.00	1.68 ± 0.17	0.01 ± 0.00	0.00 ± 0.00	0.01 ± 0.00	0.14 ± 0.01	0.00 ± 0.00
Papaya	0.20 ± 0.02	0.00 ± 0.00	1.82 ± 0.18	0.02 ± 0.00	0.00 ± 0.00	0.08 ± 0.01	0.10 ± 0.01	0.00 ± 0.00
Pineapple	0.13 ± 0.01	0.00 ± 0.00	1.09 ± 0.11	0.01 ± 0.00	0.01 ± 0.00	0.01 ± 0.00	0.08 ± 0.01	0.00 ± 0.00
Sapota	0.21 ± 0.02	0.01 ± 0.00	1.93 ± 0.20	0.01 ± 0.00	0.00 ± 0.00	1.20 ± 0.12	0.12 ± 0.01	0.00 ± 0.00