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Differentiation of ripe and unripe fruit flour using mineral composition data-Statistical assessment

Alkarkhi AFM 1 , Alqaraghuli WAA 2 , Mohamed Zam NR 3 , Manan DMA 3 , Mahmud MN 3 , Huda N 4

Affiliations 

  • 1 Universiti Kuala Lumpur Business School (UniKL Bis), 50250, Kuala Lumpur, Malaysia
  • 2 Skill Education Center, PA, A-07-03 Pearl Avenue, Sungai Chua, 43000 Kajang, Selangor, Malaysia
  • 3 Universiti Kuala Lumpur Branch Campus Malaysian Institute of Chemical & Bioengineering Technology (UniKL, MICET), 78000 Melaka, Malaysia
  • 4 Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia
Data Brief, 2020 Jun;30:105414.
PMID: 32258278 DOI: 10.1016/j.dib.2020.105414

Abstract

Data on the mineral composition and content of one heavy metal measured in three different fruit flours prepared from ripe and unripe fruits (pulp and peel) are presented. The mineral composition (sodium (Na), potassium (K), magnesium (Mg), calcium (Ca), zinc (Zn), copper (Cu), iron (Fe) and manganese (Mn)) and content of one heavy metal (lead (Pb)) of the flours were analyzed by atomic absorption spectrophotometry. The analysis showed that the data can be used for differentiation between different fruits and stages of ripeness, as revealed by discriminant analysis and cluster analysis. The data provided can be used by researchers and scientists in the differentiation of fruits based on major and minor mineral elements.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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