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A Comparative Analysis on the Nutritional Contents of Two Varieties of Pineapple of Chittagong Region

ABDUL KADER
Dept. of Biochemistry and Molecular Biology, University of Chittagong, Chittagong-4331, Bangladesh.

FARAH MAH JABEEN HOSSAIN
Dept. of Applied Chemistry and Chemical Technology, University of Dhaka

MOHAMMED MOINUL ISLAM
Dept. of Biochemistry and Molecular Biology, University of Chittagong, Chittagong-4331, Bangladesh.

GOLAM KABIR
Dept. of Biochemistry and Molecular Biology, University of Chittagong, Chittagong-4331, Bangladesh.

SUBOD KUMAR SARKAR
Dept.of Biochemistry and Biotechnology, University of Science and Technology Chittagong (USTC)

NURUL ABSAR
Dept.of Biochemistry and Biotechnology, University of Science and Technology Chittagong (USTC)

Abstract/ Executive Summary:

The macro- and micro-nutrients of locally produced pineapples namely Giant Kew and Honey Queen were compared. The Giant Kew variety contained 6 g% of TSS, 3.88 g% of total sugar and 1.75 g% of non reducing sugar. On the contrary, the Honey Queen variety contained 10 g% of TSS, 4.84 g% of total sugar and 1.59 g% of non reducing sugar. The comparative study indicates that the Honey Queen variety is superior in nutritional content as well as sweetness than the Giant Kew variety of pineapple.

Keywords: Pineapple, Major nutrients, Minerals, Composition

Location: Department of Botany, University of Chittagong.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Pineapple

Objectives:

The general objective of the present study was to analyze the nutritional status of the two varieties of pineapple. More specific aim of the study was to compare the nutritional compositions such as protein, lipid, total sugar, starch, ash, moisture, total soluble solid (TSS), vitamin C, and different minerals such as calcium, magnesium, potassium, copper, iron and zinc of the experimental fruits.

Methodology:

The varieties namely Giant Kew and Honey Queen were collected (in duplicate for each variety) from the local market and used for the experimental purposes. The collected pineapples having fresh leaves were selected for identification. Standard procedure was used for identifying the variety in the Department of Botany, University of Chittagong. Determination of moisture: Moisture was determined by the conventional method. 2 g of edible part of pineapple was weighed in a porcelain crucible and heated in an electrical oven for about six hours at 100⁰ C. It was then cooled in desiccator and weighed again. For a constant weight the crucible with sample was heated repeatedly and weighed after cooling. Percent moisture content (g/100g sample) = Wt of moisture x 100/Wt of sample taken. Determination of total ash: The sample (1g) was weighed accurately into a crucible and placed on a clay pipe triangle and heated first over a low flame till all the material was completely charred, followed by heating in a muffle furnace for about 5-6 hours at 600°C. It was then cooled in a desiccator and weighed. Ash content (g/100g sample) = Wt of ash x 100/Wt of sample taken (Raghuramulu et al. 2003). Determination of Total Soluble Solid (TSS): 2 g of edible part of pineapple was taken into a mortar and smashed well. Then a drop of pineapple juice was squeezed on the prism of the abbe refractometer and the percent of TSS was obtained from the direct reading of the instrument. Determination of total sugar: Sugar extract of the pineapple was prepared following the method of Loomis and Shull, 1937 and determined calorimetrically by the Anthrone method (Jayraman 1981). Total sugar (g/100 g sample) = Wt of sugar x 100/Wt of sample taken. Determination of reducing sugar: Reducing sugar was determined by dinitrosalicylic acid method (Miller 1972). Wt-percentage of reducing sugar (g/100 g sample) = Wt of reducing sugar x 100/Wt of sample taken. Determination of non-reducing sugar: Sucrose content was calculated from the following formula (Ranganna 1979): Percent of non-reducing sugar = (percent of total sugar- percent of reducing sugar) Estimation of starch: Starch was determined following the anthrone method (Morse 1947, Loomis and Shull 1937). Percent of starch content (g/100 g sample) = Wt of starch obtained x 100/Wt of sample taken. Determination of lipid content: Total lipid was determined by the method of Bligh and Dyer (1959). Percent of lipid content (g/100 g sample) = Wt of lipid obtained x 100/Wt of sample taken. Determination of water-soluble protein: Determination of water-soluble protein was done by the method of Folin- Lowry (Lowry et al. 1951). Percent of soluble protein content (g/100 g sample) = Wt of protein obtained x 100/Wt of sample taken. Determination of vitamin C: Determination of vitamin C was done by the Bessey’s titrimetric method (Bessey and King 1933). Percentage of vitamin C content (mg per 100 g of pineapple) = Wt of Vitamin C obtained x 100/Wt of sample taken. Mineral analysis: Mineral contents of pineapple were determined by the procedure as described in Analytical Methods (Petersen 2002). The supplied sample was digested with nitric acid to release of Ca, Mg, K, Fe, Zn, Cu, and Ca, Mg, Fe, Zn and Cu were analyzed by Atomic Absorption Spectrophotometry while K was determined by flame photometry, and P was determined by spectrophotometry.

Source of Information: The Chittagong Univ. J. B. Sci.,Vol. 5(1&2):105-112 , 2010.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It may be concluded that the pineapples are a good source of sugars and also contain moderate amount of lipids. Further, the pineapples may also be used as a source of minerals such as magnesium, calcium, potassium, etc.

Knowledge Management: Journal