COMPARATIVE STUDIES OF THE SUGAR AND

MINERAL VALUES OF
INDUSTRIALLY PROCESSED FRUIT JUICES AND
FRESHLY PREPARED FRUIT JUICES SOLD WITHING
GOMBE METROPOLIS
 BY 

NURU GARBA
2020/HND/SLT/CHBCH/030
 
ABSTRACT
Fruit juices are becoming important part of modern diet in many communities. Their consumption is
popular in Nigeria because of their health and invigorating benefit. This research work was aimed at
comparing the sugar and mineral values of industrially processed and freshly prepared fruit juices. The
fruit juices tested included apple, orange, pineapple and red grape juices. The sugar values were
determined using refractometry method and the mineral samples were determined using flame
photometric method, compleximetry titration and spectrophotometric method. The order of sugar
concentrations were fructose > sucrose > glucose for commercial fruit juices and fructose > glucose >
sucrose for fresh fruit juices. The order of mineral concentrations was Na > K > Mg > P > Ca > Fe for
freshly prepared fruit juice and Na > Ca > P > Mg > K > Fe for commercial fruit juices. The present study
demonstrated that industrially-processed fruit juices sold are lower in quality when compared to freshly
prepared fruit juices. Many fruit juices are high in sugar and calories. It is recommended that people
should not consume too much sugar as this can lead to several health issues, such as weight gain, type 2
diabetes, dental cavities.
 
Aim and objectives of the study

The aim of this research work is to

To compare the sugar and mineral values of industrially processed and freshly prepared fruit juices sold

within Gombe Metropolis

Objective

 To determine fructose, glucose and sucrose contents of industrially processed and freshly prepared fruit

juice samples.

 To determine the concentration of the minerals (Na, K, Ca, Mg, P and Fe) in industrially processed and

freshly prepared fruit juice samples.

METHOD
Refractometry method
flame photometry method
Compleximetry titration and
Spectrophotometric method.
Table 1: Result showing the sugar values of industrially processes fruit juice and freshly prepared fruit juice.

GROUPS SAMPLES(g/ml) FRUCTOSE(g/ GLUCOSE(g/ml) SUCROSE(g/ml)

ml)

Apple juice A 6.87±0.06 2.11±0.02 2.57±0.15

  B 6.07±0.04 4.50±0.01 3.16±0.17
C 4.05±0.63 4.12±0.01 4.29±0.18
 

Orange juice A 6.59±0.04 1.26±0.01 3.11±0.15

B 5.02±0.04 3.71±0.01 3.56±0.12
C 3.79±0.04 4.61±0.03 4.18±0.19

Pineapple juice A 7.12±0.05 1.22±0.03 1.76±0.12

B 6.59±0.04 2.22±0.02 3.79±0.15
C 5.54±0.19 1.72±0.02 4.29±0.17

Red grape juice A 8.64±0.05 2.01±0.02 1.45±0.17

B 8.60±0.03 3.61±0.01 2.51±0.09
C 7.01±1.73 4.37±0.02 3.33±0.15
Table 2: Result showing the minerals values of industrially processes fruit juice and freshly prepared fruit juice.

Fruit juice samples Na(g/ml) K(g/ml) Mg(g/ml) Ca(g/ml) P(g/ml) Fe(g/ml)

A(Apple juice) 670.33±6.01 52.45±7.51 118.23±6.76 91.60±1.33 81.65±1.33 2.81±0.20

B 713.00±5.22 29.77±3.46 75.64±6.94 92.26±14.01 87.47±1.26
C 696.23±9.02 30.78±3.80 45.33±5.47 2.83±0.08
139.90±9.87 85.98±1.92 2.95±0.23
 
 
 

A(Orange juice) 651.13±5.01 120.34±6.51 111.9±17.2 45.65±9.44 102.8±1.76 1.84±0.20

B
782.10±2.11 60.23±4.06 94.98±5.93 49.98±5.60 105.5±2.11 1.76±0.20
C
711.33±2.11 81.67±6.71 75.12±6.18 139.1±5.61 130.7±2.00 1.94±0.23

A(Pineapple juice) 690.23±5.62 450.33±3.45 165.3±6.51 40.55±3.07 105.9±1.65 2.33±0.24

B
C 745.43±4.05 65.44±2.01 97.80±3.33 43.67±5.65 184.6±1.36 2.25±0.28
702.55±9.11 39.46±5.18 94.46±3.98 128.1±8.11 163.5±1.32 2.21±0.19
     

A(Red grape juice) 687.3±6.51 114.7±3.17 131.6±5.11 75.77±9.61 174.7±2.00 1.33±0.16

B
C 715.2±5.12 49.67±6.57 101.5±5.76 96.99±5.60 179.4±1.21 1.30±0.16
700.5±3.22 60.04±1.01 77.87±10.1 129.8±58.2 175.7±1.56 1.61±0.16
CONCLUSION

The present study demonstrated that industrially-processed fruit juices sold to consumers in Gombe state,

Nigeria are lower in quality when compared to freshly prepared fruit juices. This is because they are higher in

sugar ,fructose and sucrose, Na, P, Fe and lower in very essential minerals such as K and Mg when compared to

freshly prepared fruit juices. However, they can still be regarded as safe because all the parameters considered in

this study were within the standard acceptable range for fruit juices and nectar as stated in CODEX STAN (2005)

and standard specifications of Standard Organization of Nigeria (SON) (2008). This study demonstrated no

quality issues of concern in relation to the products; however, good manufacturing practices (GMP) and effective

hazard analysis and critical control points (HACCP) should be enforced to ensure consumers safety because

continuous and added sugar may accumulate far above tolerable limits and thus elicit hazard to consumers’

health.
RECOMMENDATIONS
Before a prepared fruit juice is sold, it must be approved by the government.
Fruit juice should not be given permanent approval, but can continually review and modified or
withdrawn when necessary.
Fruit juice need to be checked for potential harmful effects on human health before they can be
used.
It’s recommended that a person should not consume too much sugar as this can lead to
several health issues, such as weight gain, type 2 diabetes, and dental cavities.
It’s recommended that the micronutrients and phytochemicals contained in fruit juices help reduce the
risk of a variety of chronic diseases including cardiovascular disease and cancer.
Further research should be carryout on sugar and mineral values on other freshly and
prepared fruit juice.
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 Fresh apple (Malus domestica) Sweet orange (Citrus sinensis)

Freshpineapple(Ananascomosus) Fresh red grape (Vitis vinif).

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