Aims: Aim of our study was to analyze various nutritional fact of three types of grape fruits and compare their facts in terms of consumption. The grape is one of the most edible fruit with high amount of nutritional and medicinal properties. Study Design: Physico-chemical analysis by using various chemical analysis and instrumental methods for analysis of various grape samples. Place and Duration of Study: Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman. The study was performed during the May 2018 – December 2018. Methodology: We have selected three different grapes samples from the local market for the analysis (Green grapes, Red grapes and Black grapes). Our research study includes testing of various physico-chemical parameters for nutritional fact of fruit, such as water, carbohydrates, proteins, fat, vitamin C, and different minerals. We analyzed various physic-chemical parameters. Results: We found that pH in the range of 3.775 – 4.14, conductivity 1.39 MS/cm – 1.553 MS/cm, titratable acidity was measured in terms of tartaric acid was found 0.712 g/100ml - 1.065 g/100ml and Brix% value 9.5% - 15.5%. Amount of water in berry was 77.964 % – 80.146 %, Ash in the range of 0.72 – 3.911 %. Protein 6.245 g/100ml – 7.928 g/100ml, Fiber content 1.112 % – 1.143% and good amount of potassium, magnesium, calcium, iron and zinc. Conclusion: Analysis of three types of grapes we found, acidity of green grapes was highest. It might be depending upon ripening stage of berry. That are correlated to sugar (0Brix). Fiber value was very close to each other. Iron was highest in red grapes and then green grapes. Potassium, magnesium, calcium and zinc was found to higher in green grapes. Based on this green grape looks batter nutritional value.
Aim: To analyze mango fruit juice samples for their nutritional value. Mango fruit is perishable in nature and cannot be stored for long time. It can be made available during off season, by processing in to juices, jams, squashes, nectars, chutney, pickles, toffees and canned mango slices etc. Study Design: Different physico chemical and elemental parameters were studied for four different made tetra packed mango juice samples available in local market. Place and Duration of Study: Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman. The study was performed during the January 2016 – July 2016. Methodology: Different parameters were studied such as pH, conductivity, acidity, ash content, vitamin C, moisture and some mineral contents. Some chemical and instrumental methods were used for analysis. Results: pH was found to be in the range of 3.17 – 3.97, conductivity 0.941 – 1.053 MS/cm, sugar found in the range of 13 – 15 0brix, density was found 0.939 – 1.015 g/cm3, water 65.25 – 67%, ash was found to be in the range of 0.059 – 0.099%, total acidity found 0.173 – 0.275 %. Vitamin C was found in the range of 24.8 – 67.3 mg/100 ml, potassium 6.6 – 94, sodium 6 – 69 mg/100 ml, calcium 0 – 105 mg/100 ml and iron was found to be in the range of 1.375 – 2.145 mg/100 ml. Conclusion: Based upon result obtained found that content of all selected samples were contains labelled nutrients. Sample STMJ was having remarkable good amount of Vitamin C while sample ARMJ found good amount of potassium and iron content. In acidic perspective sample PMJ was higher acidic and ARMJ sample less acidic in nature.
Aim of our present study was to analyze physico-chemical properties of tomato ketchup samples available in the local market. Major part of tomato consumption comes under processed products like tomato juice, ketchup and sauce. Recent studies have indicated the potential health benefits of a diet that are rich in tomatoes. Study of various physico-chemical parameter testing of four different types of tomato ketchup samples. Study was performed in Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman during the September 2017 – April 2018. We have selected four different tomato ketchup samples from the local brand and tested for their various physical and chemical parameters such as, pH, conductivity, viscosity, solubility, acidity total, moisture, ash, vitamin C, sodium, potassium, calcium and magnesium. We have used routine and simple techniques for analysis. Such as some chemical methods, Flame photometer etc. We have found that, pH was in the range of 3.6 – 3.8, conductivity 5.38 – 8.71 MS/cm, viscosity 3.93 – 6.76 Pa s, solubility 53.35 – 61.12, titratable acidity 3.2 – 4.01 g/100 gm, (pH metric 3.6 – 4.3 g/100 gm), ash 1.62 – 2.98%, vitamin C 17.25 – 55.23 mg/100 gm, sodium 294.5 – 475.85 ppm, potassium 93.5 – 153.3 ppm, magnesium 106 – 163 ppm, calcium 67 – 117 ppm. The result found in our analysis was more or less close to each other. On the basis of result obtained during the analysis of four tomato ketchup samples Jumbo sample was good amount of vitamin C, less ash value lowest sodium content.
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