. 2024 Jan 20;13(2):328. doi: 10.3390/foods13020328

Table 3.

Normalized mineral composition of thermally treated and thermosonicated kiwi juice.

Treatment	Elements
Treatment	Ca	P	Mg	Na	K
Fresh	1.00 ^ab	1.00 ^a	1.00 ^a	1.00 ^b	1.00 ^b
45 °C	0.92 ± 1.05 ^a	1.00 ± 0.73 ^a	1.13 ± 0.11 ^b	0.99 ± 0.10 ^ab	0.91 ± 0.05 ^a
50 °C	1.10 ± 0.34 ^b	1.18 ± 0.13 ^b	1.16 ± 0.33 ^b	1.01 ± 0.05 ^b	0.94 ± 0.13 ^ab
55 °C	1.10 ± 0.69 ^b	1.17 ± 0.69 ^b	1.16 ± 0.06 ^b	1.01 ± 0.10 ^b	0.95 ± 0.39 ^ab
45 °C + US	0.87 ± 0.31 ^a	1.03 ± 0.74 ^ab	1.00 ± 0.14 ^a	1.00 ± 0.01 ^b	1.00 ± 0.05 ^b
50 °C + US	0.94 ± 0.51 ^a	1.12 ± 0.43 ^ab	1.15 ± 0.29 ^b	0.99 ± 0.12 ^ab	0.92 ± 0.40 ^a
55 °C + US	0.95 ± 0.06 ^a	1.12 ± 0.83 ^ab	1.15 ± 0.16 ^b	0.97 ± 0.13 ^a	0.94 ± 0.04 ^ab

Values are mean ± confidence intervals at 95% of the three replicates for each treatment. For a given mineral, values with different letters differ significantly (p < 0.05).