From:  Impact of appertization on the physicochemical, phytochemical properties, nutritional and microbiological qualities of a lemon-enriched tomato juice

 Changes in the mineral content of the appertized tomato samples

ParametersFe
(mg/100 g)
Ca
(mg/100 g)
P
(mg/100 g)
Mg
(mg/100 g)
K
(mg/100 g)
Na
(mg/100 g)
Ca/PNa/K
AT06.17 ± 0.00c112.25 ± 0.35d151.17 ± 0.56e19.49 ± 0.14d2,345.41 ± 0.70c242.42 ± 0.70a0.740.10
AT15.42 ± 0.00d704.5 ± 0.75a309.19 ± 0.70b165.29 ± 0.72b4,304.34 ± 0.15a295.5 ± 0.75a2.280.07
AT34.8 ± 0.10e512.5 ± 0.70b289.75 ± 0.77c233.33 ± 0.70a3,205.28 ± 0.70b268.33 ± 0.70a1.770.08
AT531.09 ± 0.50a288.5 ± 0.76c389.37 ± 0.70a106.97 ± 0.71c2,189.36 ± 0.71c268.33 ± 0.80a0.740.12
AT1014.44 ± 0.70b560.5 ± 0.70b192.57 ± 0.78d155.57 ± 0.70b2,425.43 ± 0.70c217.78 ± 0.70b2.910.09

The results are presented as the means ± standard errors (n = 3), and the values in the same column with different letters differ significantly (P < 0.05). AT0: appertized tomato without lemon juice; AT1: appertized tomato + 1 g of lemon juice; AT3: appertized tomato + 3 g of lemon juice; AT5: appertized tomato + 5 g of lemon juice; and AT10: appertized tomato + 10 g of lemon juice