International Journal of Basic & Applied Sciences IJBAS-IJENS Vol:15 No:01
21
Quantitative Assessment of Juice Content, Citric Acid
and Sugar Content in Oranges, Sweet Lime, Lemon
and Grapes Available in Fresh Fruit Market of Quetta
City
NELOFER JAMIL1, RUKHSANA JABEEN2, MUZAFFAR KHAN1, MUSARAT RIAZ1, TAYYIBA NAEEM1,
AQSA KHAN1, NOOR US SABAH1, SADAF ASLAM GHORI3, UZMA JABEEN1, ZAHOOR AHMED BAZAI4,
AYESHA MUSHTAQ1, SABEENA RIZWAN1, SHAGUFTA FAHMID1,
1. Department of Chemistry, Sardar Bahadur Khan Women’s University Quetta, Pakistan.
2. Department of Botany, Sardar Bahadur Khan Women’s University Quetta, Pakistan.
3. Department of Environmental Sciences, Sardar Bahadur Khan Women’s University Quetta, Pakistan.
4. Department of Botany, University of Baluchistan, Pakistan.
Abstract-- The reported study was performed to address the
nutritional analysis viz., Juice contents, Total Sugar and citric
acid contents of various fruit juices. The fruit juices that were
tested included orange, Sweet lime, Lemon and grape. The fruit
samples were brought at various intervals to laboratory of SBK
Women’s University, Quetta. The samples were washed with
distilled water and were kept at room temperature. The selected
physiochemical characteristics of the fruits were then evaluated
on the same day. The results for all the selected physiochemical
parameters were found significant at different intervals. Being an
acidic fruit lemon contained highest concentration of citric acid
as compared to other fruits but in contrast grapes and orange
were found to be highly rich in contents of total soluble solids
respectively. It is concluded from the study that all the fruits
were highly juicy but lemon were found as a rich source of citric
acid and grapes and orange can be used as a rich source of sugar.
Index Term-- Sugar, Citric acid, juice content, brix value,
titrable acidity.
INTRODUCTION
The flowering plants which possess seeds produce fruits
which are beneficial for health. Fruits are ready and rich
source of fibers, vitamins, minerals and anti-oxidants water
and vitamin C at a high content (Usha, 2010). Many people
consume juice of fruits daily considering it beneficial for
health (France, 2000). They are considered as good food
supplement because they contain high amount of
carbohydrates, sugars, water different vitamins which include
A, C, D, B1 and B2 as well as minerals Potassium, Sodium,
Calcium, Megnesium and iron. Fruit play an important role in
cellular health and disease prevention. Intake of fruits can
reduce the risk of cancer, cardiovascular diseases, cataracts
and some functional diseases (Usha, 2010). Citrus fruits are
those fruits which contain sufficient amount of citric acid and
are classified as acid fruits which include (Orange, grapefruit,
strawberry, pineapple, lemon, lime) Sub-acid Fruits (Mango,
apricot, peach, Grapes, Raisins, apple, pear) and Sweet Fruit
(Banana, papaya). Citrus is a weak organic acid which occurs
naturally. It can be easily manufactured and easily soluble. It
is used as flavoring agent and increase the stability of the fruit.
(ECAMA 2012). Carbohydrates are one of most abundant
compounds found in nature. There are many different
analytical techniques for the evaluation of carbohydrates
(Blanco et al., 1998).
Citrus sinus is the botanical name of orange and is ever green
fruit (Pereira, 1857). Oranges are one of the most widely used
fruits in the world. They are available in most of the countries
of the world. It is known as one of the best citrus fruits which
is rich in vitamin C. Oranges are sweet as well bitter in taste
(Nagy et al., 1997). Oranges contain different type of
carbohydrates, fats and proteins and have a quite high
nutritional value than other fruits (Rampersaud, 2007).
Vitamin C is present in a high amount about 45mg or 75%per
100g of oranges. Orange is a fruit of warm climate. It has a
variation of taste (Elizbietaet al., 2000).There are different
uses of oranges such as the waste of orange can be used as
animal feed. It is also used as a flavoring agent. It is used as a
skin bleaching agent. Except these uses there is some medical
importance as well. Orange and its juice are use as energetic
drinks. It gives relief when someone is exposed to heat (Braun
and Cohen, 2007). It is an excellent anti-oxidant. The juice of
ripened orange is good for all types of fever. It contains
potassium in high amount which reduces blood pressure.
Orange juice is good for arthritis. It is good medicine for
gastric problems (Minhas and Sandhu, 2006).
Citrus limetta is a species of citrus. Their description is
similar to lemons. They are also found in green color and are
cultivated in California and Italy. Chemical composition of
sweet limes depends on the area where it grows. Sweet limes
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International Journal of Basic & Applied Sciences IJBAS-IJENS Vol:15 No:01
are used for many purposes for example it is suitable for
eating and contains amount of oil includes peel oil as well as
juice oil and they are volatile in nature. It contains high
amount of ascorbic acid (Sandhu&Minhas, 2006).
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The juice contents were weighed and recorded in grams
(Lacey et al., 2009; Grewal et al., 2000). The percent juice
contents were calculated by using the following formula;
% juice contents = juice weight ÷ fruit weight x 100
Vitisvinifera is specie of vitis and is native to
Mediterranean
region,
central Europe,
and
southwestern Asia and has 5000 to 10,000 varieties (Wine
& Spirits Education Trust ). Fructose and glucose are
present in large amount in grapes. Sweetness of grapes
depend on it ripening time as grapes ripen fructose level
will increase (Thoukis & Amerine, 1958). Grapes is
categorized into four classes they include table grapes,
juice grapes, wine grapes, raisin grapes (Patilet al., 1995).
Grapes always occur in cluster of 15 to 300. They can be
black, blue, yellow, green, orange or pink. Food and
Agriculture Organization have found that 75,866sqkm of
world comprises of grapes. In which 71% of grapes for
making of wine and 27% is sold as fresh fruits and 2% as
dried fruits. Grapes are seedless as well as grapes bearing
seeds (Soyer et al., 2003).Grapes are also used for making
juice by crushing and blending. Juice of grapes is also sold
in stores or it may be fermented to convert it into wine or
vinegar (Gomez & Lopez, 1996).
Citrus lemon is the botanical name of lemon. It is essential
specie of citrus family. In last few years it is produced on
large scale in all over the world. In lemon juice processing the
by-product obtained is the peel of lemons. The peel contains
high dietary fiber content. Other beneficial components
beneficial for health present in lemon. It is a essential source
of protein, fats and macro minerals (Janati, et al 2012).
Lemons used for juice extraction and also in different spray
and dish washers (Sandhu&Minhas, 2006).
Present study aims to determine the percentage of juice
present in the citrus Fruit, soluble solids (Brix value or
percentage sugar) and total citric acid content or acidity.
MATERIALS AND METHODS
Determination of juice contents
Determination of acidity: Acidity of the juices was
determined (in triplicate) by acid base titration (Lacey et al.,
2009).
Percentage acid = Titer x acid factor x 10/10 (ml juice)
Factor for citric acid is 0.0064 (citrus fruit)
Determination of total soluble solids
Total soluble solids of the fruit juice were determined (in
triplicate) as °Brix by using Abbe’s refractometer (NAR- IT,
Japan) under the protocol previously adopted by (Lacey et al.,
2009).
Estimation of the TSS to Acid Ratio
Total soluble solid to acidity ratio (TSS: acidity) was
calculated by dividing the total soluble solids by percent acid
(Lacey et al., 2009; Grewal et al., 2000).
TSS: Acid = °Brix value / Percentage acid
Determination of sugars: The sugars were estimated (in
triplicate) by using chemical estimation method (Sethi, 2003).
Strength of unknown glucose solution= 4xWxV1/V gm. / litter
Where
W= Weight of glucose in 250 ml standard solution
V1= Volume of standard glucose solution used for 25 ml
Fehling’s solution
V= Volume of unknown glucose solution used for 25 ml
Fehling’s solution
RESULTS AND DISCUSSION
It was observed that the juice content of oranges was greater
in percentage while it was lower in case of grapes
comparatively (Table I).
Table I
Citric acid values of all samples:
Samples
Citric acid content(g/ml)
Juice content (%)
TSS Values
2.13±0.026
39.13±0.14
11.47±0.14
Sample B (sweet lime )
1.6±0.12
32.46±0.17
4.5±0.05
Sample C (lemon)
3.3±0.08
30.26±0.12
4.5±0.11
Sample D (grapes)
1.06±0.07
24.13±0.26
16±0.05
Sample A (orange)
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International Journal of Basic & Applied Sciences IJBAS-IJENS Vol:15 No:01
So it was evaluated that orange contain higher amount of juice
content because of its larger size but it was also found that
sugar content and citric acid is not present in same amount.
4
Orange
23
Sweet lime
3
Orange > sweet lime > lemon > grapes
2
60
Orange
sweet lime
1
40
0
Orange
20
0
Orange
sweet
lime
lemon
The TSS present in grapes was higher as 16%(Soyer, 2003)
than in oranges (Table 1)which is 11.47% while sweet limes
and lemons have values equals to 4.5%(Sandhu&Minahs,
2006). From this study it was found that grapes can provide
four times more sugar content than sweet limes and lemon, so
it may help to control sugar level more rapidly as compare to
other three fruits.
Grapes > Orange > lemon = sweet lime.
20
Orange
sweet lime
Lemon
Grapes
Fig. 4. Citric acid content in all samples
Orange
Fig. 2. Total juice content in all samples.
Sweet
lime
CONCLUSION AND RECOMMENDATION
This study is likely to represent the data on the juice contents,
TSS and total acidity in orange, sweet lime, lemon and grapes
available in fresh fruit market of Quetta city. Higher
concentration of juice content was observed in oranges while
in case of grapes it was low comparatively. Citric acid content
was found larger in lemon while TSS is in grapes. From all the
obtained results, it is revealed that lemon from juice
concentrates; provide more citric acid and grapes the more
sugar content. It is recommended that these fruits should be
used widely to meet the nutritional demand of the local
communities as well as exported to generate revenue.Same
methods can be repeated with other citrus fruits. Numerous
parameters could be checked such as age of fruit, temperature
of storage, effect of other gases such as carbon dioxide.
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15
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