You have no items in your shopping cart.
ABSTRACT
The objective of this research is to determine the ascorbic acid content, Sugar content and the citric acid content in various fruit juice.Representative fruits such as Orange, Lemon and Lime were bought and taken to the laboratory for the preparation of fruit juice. The ascorbic acid, citric acid and sugar content were tested for and the result obtained from analysis following standard operational procedures gave range of 40mg/l – 26mg/l for the ascorbic acid of Lime juice, 48mg/l – 34mg/l for the ascorbic acid of Lemon juice and 81mg/l – 52mg/l for the ascorbic acid of Orange juice. The research shows degradation of ascorbic acid content in the various fruit juice extract with the largest variation observed at the 24hours interval (i.e between day 0 and day 1). 264mg/l – 461mg/l for citric acid of Lime juice, 237mg/l – 310mg/l for the citric acid of Lemon juice and 17mg/l – 45mg/l for citric acid of Orange juice. This result shows a gradual increase in the citric acid content in the various fruit juice after 24hrs, 48hrs and 72hrs interval. For sugar content, 469.58mg/l – 69.79mg/l was observed for Lime, 525.53mg/l – 280.98mg/l for Lemon and 808.46mg/l – 418.37mg/l for Orange.
The stipulated result shows that Orange juice has the highest level of sugar which gradually reduced within specific time of storage. Although, the use of preservative suppressed the degradation of the sugar and ascorbic acid content in the fruit juice.
