Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 71694 10.21603/2308-4057-2024-2-604 Research Article Research Article Research Article The elemental profile of ciders made from different varieties of apples The elemental profile of ciders made from different varieties of apples https://orcid.org/0000-0002-9165-6763 Ageyeva Natalia M. Ageyeva Natalia M. https://orcid.org/0000-0001-6436-1970 Khrapov Anton A. Khrapov Anton A. https://orcid.org/0000-0003-1428-5935 Shirshova Anastasia A. Shirshova Anastasia A. anastasiya_1987@inbox.ru https://orcid.org/0000-0001-9377-5515 Chemisova Larisa E. Chemisova Larisa E. nognichenko@mail.ru https://orcid.org/0000-0001-9377-5515 Ulyanovskaya Elena V. Ulyanovskaya Elena V. https://orcid.org/0000-0001-5140-9891 Сhernutskaya Evgenia A. Chernutskaya Evgenia A. North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making Krasnodar Россия North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making Krasnodar Russian Federation North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making Krasnodar Россия North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making Krasnodar Russian Federation North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation 09 04 2024 09 04 2024 12 2 273 282 23 03 2023 02 05 2023 https://jfrm.ru/en/issues/22111/22144/

Macro- and microelements are vital components of the nutrient profile of apples and apple juice. Although the mineral composition of apple juices has been well studied, there is a lack of research into the elemental profile of ciders. We aimed to determine the concentrations of macro- and microelements in various samples of ciders. We studied 25 experimental ciders from apple juice of direct extraction (fresh must) and 4 commercial ciders purchased from a retailer in Krasnodar. Mass concentrations of metal cations were determined by high-performance capillary electrophoresis, atomic absorption spectrometry with electrothermal atomization, and atomic emission spectrometry with inductively coupled plasma. The concentrations of macroelements in the ciders from fresh must depending on the variety varied significantly in the following ranges (mg/L): 696–1920 for potassium; 6.7–26.8 for sodium; 4.3–35.5 for calcium; and 10.2–36.8 for magnesium. The commercial ciders had significantly lower concentrations of macroelements. The content of iron ranged from 0.86 to 2.26 mg/L. Among microelements, copper cations were detected in the range from 31.0 to 375 μg/L. The concentrations of toxic elements did not exceed the maximum permissible values in any of the samples, including the commercial ones. Finally, ranges of variation were established in the concentrations of macro- and microelements depending on the varietal characteristics of apples. The pomological varieties of apples used in the study were grown under the same agrotechnical conditions. Therefore, the differences revealed in the elemental profile of the ciders were assumingly due to the genetic characteristics of the respective variety.

Macro- and microelements are vital components of the nutrient profile of apples and apple juice. Although the mineral composition of apple juices has been well studied, there is a lack of research into the elemental profile of ciders. We aimed to determine the concentrations of macro- and microelements in various samples of ciders. We studied 25 experimental ciders from apple juice of direct extraction (fresh must) and 4 commercial ciders purchased from a retailer in Krasnodar. Mass concentrations of metal cations were determined by high-performance capillary electrophoresis, atomic absorption spectrometry with electrothermal atomization, and atomic emission spectrometry with inductively coupled plasma. The concentrations of macroelements in the ciders from fresh must depending on the variety varied significantly in the following ranges (mg/L): 696–1920 for potassium; 6.7–26.8 for sodium; 4.3–35.5 for calcium; and 10.2–36.8 for magnesium. The commercial ciders had significantly lower concentrations of macroelements. The content of iron ranged from 0.86 to 2.26 mg/L. Among microelements, copper cations were detected in the range from 31.0 to 375 μg/L. The concentrations of toxic elements did not exceed the maximum permissible values in any of the samples, including the commercial ones. Finally, ranges of variation were established in the concentrations of macro- and microelements depending on the varietal characteristics of apples. The pomological varieties of apples used in the study were grown under the same agrotechnical conditions. Therefore, the differences revealed in the elemental profile of the ciders were assumingly due to the genetic characteristics of the respective variety.

 Apple varieties microelements macroelements concentration ranges cider Apple varieties microelements macroelements concentration ranges cider The study was financially supported by the Kuban Science Foundation (Scientific Project No. MFI-20.1/100). The study was financially supported by the Kuban Science Foundation (Scientific Project No. MFI-20.1/100).

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