Evaluation of Sugar Types in Selected Brands of Commercial Fruit Juice in Osun State, Nigeria

Abstract

The study examined the sugar types and sum sugars in selected brands of commercial fruit juice. The sugar types were determined base on the reducing properties of the monosaccharide sugars using Lane and Eynon method. Non-reducing sugar was estimated after it hydrolysis. The data obtained were subjected to statistical analysis using ANOVA and Hierarchical Clustering (Dendrogram). The results showed that there is no significant difference in the sugar content amongst the seven brands of fruit juice analyzed. However, the results indicated that there is significant difference in the sugar types (Dextrose, Fructose and Sucrose) found in the samples. Fructose was found to be the higher concentrated of the two reducing sugars determined (Dextrose and Fructose) across the samples analyzed. Sample B has the highest fructose and dextrose concentrations (5.22± 0.02 g/100 mL) and (4.92± 0.01 g/100 mL) respectively while G has the lowest concentrations of the two sugars (4.76± 0.01 g/100 mL) and (4.49± 0.01 g/100 mL). Maximum sucrose content was recorded in G (9.36± 0.02 g/100 mL) out of 18.61 g/100mL total sugar reported for the sample. Lowest sucrose was observed in sample E (6.96± 0.03 g/100mL) out of 16.33 g/100 mL total sugar. There is significant amount of sucrose in all the fruit juice sample analyzed

Nutritional Quality and Yield Performance of Plum (Prunus domestica) Varieties Grown in Punjab, Pakistan

“…Total sugars, reducing sugars, and nonreducing sugars of plum juice were estimated using Fehling's solution method, as described by [14]. The percentage of reducing sugars was determined by using standard sugar solution (X) and by taking 10 ml aliquot sample (Y) in a 250 ml volumetric flask containing 100 ml distilled water, 25 ml lead acetate solution, and 10 ml potassium oxalate solution.…”