MACRO AND MICRO ELEMENTS IN FRUIT

A SEMINAR PRESENTED

BY

ADEYEMO ESTHER OYINDAMOLA

FPA/ST/20/2-0025

SUBMITTED TO:

DEPARTMENT OF SCIENCE TECHNOLOGY,

SCHOOL OF SCIENCE AND COMPUTER STUDIES
THE FEDERAL POLYTECHNIC ADO-EKITI

IN PARTIAL FULFILLMENT OF THE AWARD OF NATIONAL

DIPLOMA (ND) IN SCIENCE TECHNOLOGY OF THE
FEDERAL POLYTECHNIC ADO EKITI

SEPTEMBER, 2022

ABSTRACT

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Micronutrients and macronutrients are useful elements for plant growth and development.

When these are made unavailable to the plant, the soil health gets deteriorated and

toxicity levels increase in the soil, as a result the plant withers and dies. Macro and

Micronutrients deficiency are verified by various soil and plant analysis. The deficiencies

of various micro and macronutrients are increasing due to high crop yields, which cause

an increase in the nutrient uptake demand for the fruit crops. These nutrients are used for

the enhancement in plant growth and development. When Macronutrients are applied to

the soil, it increases the fertility, fixes nitrogen bacteria in the root nodules and enhances

the growth of the plant, increase the vegetation and fruit development. When

Micronutrients are applied to the foliage of the plant, various essential nutrients are

absorbed which increase the mobility of the nutrients in the foliage.

1.0 INTRODUCTION

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Fruit juices are widely consumed in tropical countries as part of habitual diet and are an

important source of vitamins and minerals. The consumption of fruit juices has been

increasing during the last decades because of its various health benefits and consumption

of fresh fruit is often replaced by the fruit juices (Liu, 2003). But the micronutrient

contents of fruit juices are seldom taken into account, neither by doctors nor by dietitians

when advising their patients about balanced nutrition or in case of supplementation.

Primarily, this is due to the scarcity of reliable published data on this subject. Juices are

fat-free, nutrient-dense beverages, rich in vitamins, minerals and naturally occurring

phyto-nutrients that contribute to good health. For example, orange juice is rich in

vitamin C, an excellent source of antioxidant phytochemicals, which contribute to protect

the cells and the body against oxidative damage (Franke et al., 2005). This also offers

protection against free radicals that damage lipids, proteins, and nucleic acids. It is well

known that polyphenols, carotenoids (pro-vitamin A), vitamins C and E present in fruits

have antioxidant and free radical scavenging activities and play a significant role in the

prevention of many diseases (Prakash et al., 2012). A number of trace elements protect

the cell from oxidative cell damage as these minerals are the cofactor of antioxidant

enzymes. Zinc, copper and manganese are necessary for superoxide dismutases in both

cytosol and mitochondria. Iron is a component of catalase, a heme protein, which

catalyzes the decomposition of hydrogen peroxide (Machlin and Bendich, 1987). Small

amounts of micronutrients (minerals and vitamins) along with macronutrients are

required to maintain a sound physical condition. Sodium, potassium, iron, calcium and

many trace elements together with antioxidant vitamins and minerals are vital for the

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body. On the other hand, people are getting busier day by day and hence the demand for

ready to eat food/drink is increasing rapidly. To meet the increasing demand and huge

opportunity to make money from this sector, a large number of new brands of fruit juices

have appeared in the market. In most cases they are not aware about presence of heavy

metals in the final product. Also, they are using preservatives in fruit juices to delay their

decomposition and to increase the shelf life of the product. Sodium benzoate, Ascorbic

acid, Citric acid, Sulphites (or sulphites) - sometimes also labeled as sulfur dioxide,

sodium sulphite, sodium and potassium bisulphate, sodium and potassium metabisulphite

etc. are being used as preservatives in these types of products. The existing food safety

and regulatory management of Bangladesh is governed by many enactments and

governmental bodies and more than dozen of laws deal with the food safety affairs

excluding the common law provisions. It was found in a study that the food industries are

ignoring the existing food regulations in Bangladesh. The reasons like regulatory failures,

choice of product, good price, lack of consumer awareness, and educational and cultural

influences are accountable for the existing food safety concerns in Bangladesh (Ali,

2013). Food adulteration can prove very dangerous for the development of a healthy

society and this can lead to a number of diseases such as cancer, paralysis, mental

retardation and hypertension etc. Therefore, it is essential to take necessary steps to check

food adulteration before it is too late. Adulteration and contamination in edibles

especially beverages, bottled water, cooking oil/ ghee, spices, tea, sweeteners like sugar,

sweetmeats, bakery products, milk and milk products, fruit and vegetable products are a

constant threat to the health of the common people. One of the significant measures in

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this regard is to create awareness amongst the public regarding the safety and hygienic

conditions. The kinds of impurities found in food items that are sold in the markets

should be highlighted. This can only be done by more research work like this to test the

deviation from the standard and by media coverage. The government should start

campaigning against food adulteration, forcing the producers to change their methods of

production (Akhter et al., 2012).

1.1 NUTRIENTS

There are two main groups of nutrients: the Macronutrients and the Micronutrients, both

of which include many subgroups. Water doesn’t officially get listed in either group but it

is the most essential nutrient as we are mostly water, roughly 70%, with some of the other

nutrients holding us together in the form of membranes, muscles, skin and bones. Water

helps the blood carry nutrients to the cells and remove waste products to be excreted by

the kidneys in the form of urine (Ranganna, 2016). Water helps us stay cool in the form

of sweat on a hot day. Water is the best thirst quencher and is what our brain expects as a

beverage. In nature there is no juice tree, only whole fruit with fiber slowing down

digestion of the sweet fruit juice carbohydrates.

1.2 MACRONUTRIENTS

Macronutrients are needed in larger amounts within a daily diet because they are used for

energy and to build new cells and other body tissue. They

include carbohydrates, proteins and fats.

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1.2.1 Carbohydrates

Carbohydrates are also known as sugars, starches, and fiber. They are all made up of

individual molecules of sugars called monosaccharides (Jahan et al., 2011). Different

monosaccharides can be connected to each other as disaccharides which include table

sugar called sucrose, or they may be in long chains called polysaccharides which can be

straight or branching in widely varied shapes.

1.2.2 Fiber

Fiber is also made up of monosaccharides but the bond connecting them requires

digestive enzymes that humans do not make, so they are considered indigestible but help

with fluid balance within the small and large intestines and adequate fiber in the diet can

help prevent both constipation or diarrhea. Bacteria (known as our microbiome) within

the digestive system may be able to break down some types of fiber and convert it into

more beneficial nutrients for us, called short-chain fatty acids, which are a type of fat.

The types of fiber that can be converted into beneficial fats by beneficial bacteria are

called prebiotics and include resistant starches, inulin, gums, pectins, and fructo-

oligosaccharides.

1.2.3 Food Sources of Carbohydrates and Fiber 

Fruits, vegetables, beans and whole grains are all sources of fiber and carbohydrates.

Sources that contain a greater amount of the prebiotic fiber include garlic, onions, leeks,

asparagus, Jerusalem artichokes, dandelion greens, bananas, and seaweed. Raw forms of

the vegetables contain more than cooked forms except resistant starches may be increased

after the food, such as rice or tapioca starch, is cooked and then chilled (AOAC, 1990).

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Nuts and seeds also contain some carbohydrates and fiber but are more concentrated

sources of fats and protein.

1.2.4 Fruit Sources of Monosaccharides found in Human Physiology 

 Glucose: Honey from bees. It is one of the monosaccharides of table sugar, the

sucrose disaccharide, along with a molecule of fructose. Table sugar may be made

from beet sugar or sugar cane. Glucose is also one of the monosaccharides of lactose

– milk sugar, and it is part of larger starches found in grains, seeds, and starchy

legumes and vegetables such as beans, peas, corn, potatoes, sweet potatoes, and

squash and some is found in fruits in addition to fructose. Glucose is also found in

“Cocoa, Aloe Vera, Licorice, Sarsaparilla, Hawthorn, Garlic, Echinacea, Kelp.” 

 Glucosamine: Animal cartilage released in bone broth – soup stock made with

bones; supplements derived from the shells of shellfish such as shrimp, crab or

lobster; a few fermented grains (Ronald and Ronald, 2011). Vegetarian sources:

“Shitake mushrooms and a red Japanese Algae called Dumontiaceae.”

 Galactose: One of the monosaccharides of lactose, milk sugar that is found in dairy

products or human milk. Some people make less of the enzyme needed to digest

lactose and may require a digestive enzyme with dairy products to prevent

discomfort and promote better digestion. Anyone may become temporarily lactose

intolerant after a severe illness with symptoms of diarrhea as the enzyme is formed

in surface cells of the intestine which may need a week or two to regrow after a

severe intestinal sickness. Hard aged cheeses have a lower lactose content then soft

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 cheeses or milk and butter products. It is also found in some fruits and vegetables,

some herbs including “Echinacea, Boswellia, Fenugreek, and chestnuts.”

 Fructose is more well known then many of the other monosaccharides as it is main

sugar in fruits however it is not essential for human health and excess amounts in

the diet can lead to fatty liver disease. Fructose must be processed and used within

the liver similarly to how alcohol is digested.

1.2.5 Proteins

Proteins are made up of molecules called amino acids which, unlike the

monosaccharides, can only be connected together in straight chains. The protein chain of

amino acids may spiral like the DNA molecule of genetic material or bend in some other

way rather than being perfectly straight, and it can then be folded into different 3-

dimensional shapes and combined with other protein chains to form larger 3-dimensional

shapes. The basic structure is straight though like a string of beads or a sentence of letters

(Osborn and Voogt, 2018). The monosaccharides can connect to each other in multiple

places and form more complex shapes like a crossword puzzle of letters or a branching

tree made up of letters. This difference is important for the immune system as the

complex antigen/antibody recognition seems to be based on the language spelled out by

the types of monosaccharides on the antigens found on the surface of cells. Antibodies

are made by immune cells to help the immune cell recognize foreign proteins or

mislabeled or defective human cells. Antigens and antibodies contain monosaccharides

and proteins or lipids. The combined molecules are known

as glycoproteins and glycolipids. The combination makes it possible for them to do more

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complex chemical functions within the body than a simpler protein, carbohydrate or fat

molecule (CHEM, 2008). 

1.2.6 Fats
Fats are also known as oils, lipids, and as essential fatty acids, or trans fats which may be

formed during processing of other fats or found ins some animal products naturally. The

artificially produced trans fats may increase heart disease risk and it is recommended to

limit their use in the daily diet. Molecules of fats can be found as short chain fatty

acids or long chain fatty acids which may be then be joined into small groups

called triglycerides. Branched chain amino acids are also possible but the branching is

somewhat different than the type formed by monosaccharides.

The chains of fats may include more or less hydrogen molecules. Saturated fats have

more hydrogen molecules, monounsaturated fats are missing one hydrogen molecule

and polyunsaturated fats are missing several along the chain. The point in the molecule

without a hydrogen is more reactive. Saturated fats are more stable than polyunsaturated

fats. Monounsaturated fats may be more helpful for reducing risk of heart disease while

saturated fats may increase risk. However we do need a variety of the types as each type

is involved in different ways throughout the body. Omega 3 fatty acids and omega 6 fatty

acids are polyunsaturated fats that have important roles in health and help reduce risk of

chronic illness. Phospholipids are a combination of a lipid with the mineral phosphorus.

They are important for helping make flexible membranes and play a role in immune

health and energy metabolism. Phosphorus is also part of molecules used in energy

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production (ADP and ATP) and genetic structure, DNA and RNA (nucleotides) when

combined with proteins or sugars.

1.3 MICRONUTRIENTS

Micronutrients are needed in smaller amounts within the diet and some can be stored by

the body and reused so they may not be needed in the diet everyday as long as they are

being eaten occasionally; while others cannot be stored and are needed in the diet every

day. Micronutrients include vitamins and minerals. Minerals may be needed in slightly

larger amounts or smaller amounts and the ones needed in smaller amounts are also

known as trace minerals – because we only need them in trace amounts. Vitamins are

grouped into fat-soluble vitamins which can be stored in the body and may not be needed

in the diet everyday as long as they are included weekly or monthly depending on the

nutrient. Water-soluble vitamins cannot be stored and need to be included in the diet

every day for ideal health (Kirk and Sawyer, 1991).

1.3.1 Minerals

Minerals are in nature and solid substances that are present can be made of one element

or more elements combined together (chemical Compounds). Gold, silver and carbon are

elements that form minerals on their own they are called native elements Instead some

essential to living organisms while some are very toxic plant absorb Significant amount

of Mineral from the environment and usually passed them along the food chain to

animals. The deficiency of such nutritionally important Mineral usually proves fatal

Mineral are key element of the body mineral are Inorganic elements that cannot be

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synthesized in the booster bust obtained from the diet. They are needed in the build up

and function of important biomolecules in the human body. Although mineral are not

Source of energy in the body that they are necessary for the maintenance of normal

biochemical Processes in the body (fall, 2009). They are naturally present in sod and

water.

1.3.2 CALCHIUM

Calcium is a nutrient that call living organisms need, including human. It is the most

abundant mineral in the body, and it is vital for bone health. Human needs calcium to

build and maintain strong bones and 99% of the body's calcium is in the bones and teeth.

It is also necessary for maintaining healthy communication between the brain and other

Parts of the body. It plays a role in muscle movement and cardiovascular function.

Calcium occurs naturally in proving fries and feed manufacturers and it to certain product

calcium helps regulate muscle contraction when a nervostimulates a muscles the body

releases calcium. The calcium helps the protein in muscle carry out the work of

Contraction. Calcium plays a key role in blood clothing Calcium relaxes the smooth

muscle that surrounds blood vessels. It is obtained from hard water, yogurt, milks,

sardines and salmon Cheese, green leafy vegetables, fortified of fruit juice nuts and seeds,

legumes and grain, Cornmeal and corn tortillas (Moralej, 2006).

1.4 CONCLUSION

The fruit juices are rich source of vitamin C, minerals and TSS, TS, RS. Preservatives

added to fruit juices may be considered harmful if it is used beyond tolerable limits.
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Bringing a change in packaging material, processing method and storage system may be

helpful to reduce the aluminum level in the fruit juices. People are becoming more and

more conscious of the fact that consuming safe and nutritious food is important and this

knowledge is migrating rapidly into the thoughts of people all over the world. This is also

influencing the way people think before purchasing a product specially processed food

and beverage. Hence, the authors believe that this study will be helpful to create

awareness among consumers, government, media and manufacturers to improve and

uphold the nutritional quality and safety of fruit juices.

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