Sat, 18 Nov 2017

Determination of Potassium Content In Ripe and Raw Plantains And The Impact of Different Cooking Methods on Its Loss - ICP-OES Method

Jayachithra R1*, Bipin P Nair2

1.Dept. of Pharmaceutical Chemistry, RAK College of Pharmaceutical Sciences, RAK Medical and Health Sciences University, Ras Al Khaimah, UAE.

2.United Grease and Lubricants, Ajman, UAE.


ABSTRACT

Objective of this research work was to employ advanced analyzing technique like ICP-OES in evaluating the potassium content of the entire plantain fruit. Often the skin part of the fruit is removed before using it. The analysis revealed that the potassium content of plantain (Musa paradisiaca) is much (800 mg/gm) more than it was believed (400 mg/gm) to have. Though the skin part of the fruit constitutes only 10-15 %, almost 50 % of potassium content comprised in the skin. (Around 1500mg/gm Potassium in together with peel and pulp). .Effect of different cooking methods of ripe and raw are also evaluated. Heavy Potassium loss, approximately 50 %, observed in boiling and 15-20 % Potassium loss observed in steaming. The findings of this work can be incorporated in formulating a proper diet for patients with hypokalemia and hyperkalemia Advanced ICP-OES methods for elemental analysis increases the specificity and sensitivity of the results.

Keywords: ICP-OES, potassium content, Musa paradisiaca, hypokalemia, hyperkalemia


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