Determination of Sodium and Potassium in some Sudanese Vegetables and Fruits by Using Flame Photometry

Abstract

In this study potassium and sodium have been determined in four Sudanese vegetables (watercress, tomato, potato and parsley) and four Sudanese fruits (banana, mango, date and orange). Dry ashing method was used to prepare samples after they were dried in the oven. Flame photometry was used to determine the concentration of the samples using standard curve method. The concentrations of potassium and sodium have been calculated in both dry and wet bases. Potassium concentrations (mg/100g) in watercress, tomato, potato, parsley, banana, mango, date and orange in dry bases are: 2825, 3463, 2088, 4563, 1388, 1050, 1075 and 1438 mg/100g, respectively, but potassium concentrations in wet bases for the previous vegetables and fruits are: 341.95, 181.54, 278.85, 912.68, 362.79, 215.16, 1022.84 and 201.09 mg/100g, respectively. Sodium concentrations (mg/100g) in watercress, tomato, potato, parsley, banana, mango, date and orange in dry bases are: 130, 135, 35, 512.5, 17.5, 22.5, 12.5 and 24.85 mg/100g, respectively, but sodium concentrations in wet bases for the previous vegetables and fruits are: 15.73, 7.08, 4.68, 102.52, 4.58, 4.61, 11.89 and 3.48 mg/100g, respectively.