Authors :
Adewale Akanni Tella Taleat; Florence AlabaAkanfe; Bolatito Olaitan Adeniyi; Sinmiat Abiodun Oladapo
Volume/Issue :
Volume 5 - 2020, Issue 8 - August
Google Scholar :
http://bitly.ws/9nMw
Scribd :
https://bit.ly/2EKGC8R
DOI :
10.38124/IJISRT20AUG486
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
Keywords :
Fruit Juice, Sugars, Sucrose, Titrimetric Method.
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
Keywords :
Fruit Juice, Sugars, Sucrose, Titrimetric Method.
