Physico-Chemical Evaluation of Four Different Apple Juice Samples and Comparison in Their Nutritional Values

Authors

  • Patil Pandurang N.  Chemistry Section, Department of Applied Sciences, Higher College of Technology, PO Box 74, Al-Khuwair, Muscat, Sultanate of Oman
  • Khalayaq Al_hudaiwi  Chemistry Section, Department of Applied Sciences, Higher College of Technology, PO Box 74, Al-Khuwair, Muscat, Sultanate of Oman
  • Zwahir Al-Rashdi  Chemistry Section, Department of Applied Sciences, Higher College of Technology, PO Box 74, Al-Khuwair, Muscat, Sultanate of Oman
  • Azza Al-Essai  Chemistry Section, Department of Applied Sciences, Higher College of Technology, PO Box 74, Al-Khuwair, Muscat, Sultanate of Oman

Keywords:

Apple Fruit juice, Physico-chemical analysis, Nutritional value, Mineral contents.

Abstract

Fruits and vegetables play an important role in maintaining good health. Apple fruit juices are commonly consumed for their refreshing attribute, nutritive values. Fruit juice contain several important therapeutic properties that may reduce the risk of various diseases and health benefits. Present research work leads to analysis of various physico-chemical parameters, minerals of apple fruit juice samples. We have compare result obtained in work with different juice sample.

We found results various parameters such as pH in the range of 2.99 – 3.52, conductivity 0.657-2.303 MS/cm, density 1.030 – 1.061 g/ml, TSS was in the range of 11 - 12%, titrable acidity 0.1 g/100ml – 0.24 g/100ml, % water contents 81.48 - 87.38%, carbohydrate 13.4 – 16.55 g/100ml, vitamin C 0.82 – 0.93%. Sodium was found in the range of 23 – 37.9 mg/100 ml, potassium 2.33 – 5.02 mg/100 ml and iron was found 0.054 - 0.144 mg/ 100 ml of sample. Calcium and magnesium were calculated together and it was found 19.84 – 23.84 mg/100ml of sample.

References

  1. Asia Jan, Amir Gull, Raees-ul Haq, Amir Parray, Shaista Tabasum, Tariq Ahmad Safapu, (2016). Physico-Chemical Analysis of Apple Juice Concentrates from Kashmir Valley, American Journal of Food Science and Nutrition Research; 3(3): 42-45.
  2. Holt EM, Steffen LM, Moran A, Basu S, Steinberger J, Ross JA, Hong CP, Sinaiko AR. (2009) Fruit and vegetable consumption and its relation to markers of inflammation and oxidative stress in adolescents. J Am Diet Assoc. 109: 414-421.
  3. Joseph SV, Edirisinghe I, Burton-Freeman BM. Fruit Polyphenols. (2015). A Review of Anti-inflammatory Effects in Humans. Critical Reviews in Food Science and Nutrition, 56 (3): 419–444.
  4. Dianne A. Hyson, (2011). A Comprehensive Review of Apples and Apple Components and Their Relationship to Human Health, American Society for Nutrition. Adv. Nutr. 2: 408–420.
  5. Abbo ES, Olurin T, Odeyemi G. (2006). Studies on the storage stability of soursop (Annona muricata L.) juice. Afr. J. Biotechnol. 5:108-112.
  6. USFAS. (2008). World markets and trade: 2007/08 Global Concentrated Apple Juice. United States Foreign Agricultural Service/USDA. Available from: http://usda.mannlib.cornell.edu/usda/current/app lejwm/applejwm-04-14-2008.pdf.
  7. Delichatsios HK, Welty FK. (2005). Influence of the DASH diet and other low-fat, high-carbohydrate diets on blood pressure. Curr. Atheroscler Rep. 7: 446-454.
  8. Andon MB, Peacock M, Kanerva RL, De Castro JA (1996). Calcium absorption from apple and orange juice fortified with calcium citrate malate (CCM). J Am Coll Nutr. 15: 313-316.
  9. Levine M, Dhariwal R K, Washko PW, Welch RW, Wang Y. (1993). Cellular functions of ascorbic acid: a means to determine vitamin C requirements. Asia Pacific J Clin Nutr. 2, Suppl 1, 5-13.
  10. Maqdoom Faroqui, Shazia K.Mirza, B.R.Aarwal, Mazahar Faroqui1, U.K.Asema, (2009), Physical and nutritional analysis of apple juice samples, Analytical Chemistry: An Indian Journal, Manuscript Information of : An45150706.
  11. AOAC, 17th edn, (2000), Official method 942.15. Acidity (Titrable) of fruit product.
  12. Kabasakalis V, Siopidou D, Moshatou E (2000) Ascorbic acid content of commercial fruit juices and its rate of loss upon storage. Food Chem 70: 325-328.

International Journal of Scientific Research in Chemistry

Downloads

Published

2020-08-30

Issue

Volume 5, Issue 4, July-August-2020

Section

Research Articles

License

Copyright (c) IJSRCH

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Patil Pandurang N., Khalayaq Al_hudaiwi, Zwahir Al-Rashdi, Azza Al-Essai, " Physico-Chemical Evaluation of Four Different Apple Juice Samples and Comparison in Their Nutritional Values, International Journal of Scientific Research in Chemistry(IJSRCH), ISSN : 2456-8457, Volume 5, Issue 4, pp.41-46, July-August-2020.