Dry Fruits are of import beginnings of minerals particularly chromium. In human diet minerals are provided chiefly by fruits and veggies puree and medicative workss. In market different types of juices or instant drink are available that produce from fruit and veggies which contain minerals, fibres and vitamins ( Black et al 2004 ) .Chromium regulates the action of insulin and is besides indispensable in saccharide and lipid metamorphosis ( Alam and Mahpara, 2003 ) .

Minerals are alone foods because of their of import function in metamorphosis. They are indispensable portion of many impotent enzymes and they besides play functions as accelerators and antioxidants. Iron and Cu for illustration are indispensable in blood formation and Cu is besides involved normal saccharide and lipid metamorphosis ( Hambidge et al. 1987 ) . Chromium plays an of import function in metamorphosis of saccharides and potentiates the action of insulin, and its lack leads to diabetes in human organic structure. In Pakistan bulk of people use veggies, fruits and cereal as day-to-day nutrient material. ( Abbas et al, 2010 ) .

In this position there is a desperate demand to gauge mineral contents in different fruits, cereals, veggies, harvests, medicative workss etc that the normal people in normally take in their day-to-day life. The present research work was carried out at Pakistan Council of scientific and industrial research ( PCSIR ) . The aim was to gauge the Cr concentration in selected dry fruits and medicative workss which have suited Cr concentration.

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Material and Methods

Chemicals and glass ware

All chemicals used were of Analytical class. The glass ware used in experiment was Pyrex made and calibrated. Deionized H2O was used for readying of reagents.

Collection of sample

All Samples of were collected from local market and medicative workss.

Digestion of samples

All samples were washed exhaustively and individually. First running tap H2O was used to take dust and soil atoms. After that samples were rinsed thrice with de-ionized H2O and later dried in oven at 60-80 & A ; Acirc ; & A ; deg ; C. About 2 g of each dried sample was weighed accurately in cleaned and dried 50ml beaker and digested in 10 milliliter of 1:3 mixture of concentrated 65 % HClO4: HNO3 ( Merck ) utilizing a hot plate. When clear solution found the digested samples were cooled at room temperature. These were so acidified with 10 milliliters of 1:1 mixture of HCl: H2O and filtered through 0.45 micrometer filter paper and the volume was made up to 50ml with distilled H2O. ( AOAC, 2000 )

Analysis through atomic soaking up spectrophotometer

The digested samples were analyzed by utilizing air-acetylene fire in combination with individual component hollow cathode lamps into an atomic soaking up spectrophotometer ( Perkin Elmer Aanalyst 800 ) . Calibration of the instrument was repeated sporadically during operation. Mineral contents were calculated by comparing of their criterions solutions. The spaces were used for zeroing the instrument before each analysis to avoid matrix intervention.

Quality Control

High pureness deionized H2O was used for doing the solutions. Preciseness and truth of analysis was assured through repeated analysis of samples.

Consequences and treatments

Table 1: Concentration of hint component in selected medicative workss.

Plant species

Common name

Plant portion

Chromium

mg/100 g

Terminalia Arjuna

Anjun

Fruit

0.0246

Leave

0.1594

Bark

0.3480

Eucalyptus camaldulensis

Safaida

Fruit

0.0985

Leave

0.1212

Bark

0.0406

Cassia fistulous withers

Amaltas

Fruit

0.0193

Leave

0.1075

Bark

0.0941

Rose damascena

Rise

Flowers

0.1

Santalum album

Sandle

Heart wood

10.33

Cichorium intybus

Kasini

Rootss and seeds

158.6

*N.D= Not-detectable

Table 2: Sum of Cr contents ( average values of triplicate samples of fruits, veggies and spices ) Deeba et Al, 2010

Sample

Botanic name

Plants portion

Moisture %

Ash %

Cr in oven dried samples mg/100gm

Cr in ash mg/100gm

Cr in of original samples mg/100gm

Jaman

Syzygium jumbolana

Seed

20.427

93.35

0.1395

13.9376

0.1156

Pulp

90.99

95.42

0.4575

0.2395

Whole

79.577

94.285

0.04157

8.6956

0.0232

Bitter calabash

Charatium

Peel

90.91

94.30

0.252

13.695

0.1319

memerdica

Seeds

77.85

84.40

0.155

0.087

Whole

92.618

86.26

0.188

21.840

0.5191

Potato

Solanum tuberosum

Peel

85.33

86.1027

0.2069

22.489

0.11

Inner

96.132

96.132

0.0256

2.876

Whole

95.40

95.40

0.0396

2.2628

0.02159

Meethi

Trigonella

Leafs

0.4

18.90

0.1951

4.1059

0.1924

Seeds

0.1

75.66

0.1399

13.038

0.0322

Rice

Oriza stiva

Whole

0.02

2.94

0.01759

2.019

0.01757

Wheat ( Flour )

Triticum sativa

Whole

0.01

1.61535

0.0379

11.28

0.0377

Barley ( porridge )

Herdeum vulgare

Whole

0.01

1.728

0.01741

4.6176

0.01739

Kalongi

Nigella spit

Whole

0.001

93.54

0.1311

6.909

0.1369

Table 3: Sum of Cr in different veggies on dry footing ( PCRWR study 2006 )

Sr #

Vegetables

Chromium contents on dry bases ( mg/100gm )

Sr #

Vegetables

Chromium contents on dry bases ( mg/100gm )

1

Tomato

0.319

10

Barley

0.210

2

Beens

0.317

11

Maize

0.351

3

Wheat

0.353

12

Chilli ( Green )

0.194

4

Radish

0.219

13

Sorghum

0.500

5

Cauliflower

0.383

14

Sugar round

0.202

6

Sugarcane

0.160

15

Garlic

0.433

7

Turnijs

0.445

16

Berseem

0.191

8

Mastand

0.228

17

Spinach

0.319

9

Carrot

0.242

18

Batch

0.297

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