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Evaluation of Nutritive Value of Mango Juices Found in Bangladeshi Markets

M. A. Islam
Department of Applied Chemistry and Chemical Technology, Chittagong Veterinary and Animal Sciences University, Chittagong-4225

S. Morshed
Department of Applied Chemistry and Chemical Technology, Chittagong Veterinary and Animal Sciences University, Chittagong-4225

M. K. Alam
Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University, Chittagong-4225

F. B. Quader
Department of Applied Chemistry and Chemical Technology, Chittagong Veterinary and Animal Sciences University, Chittagong-4225

S. Saha
Department of Applied Chemistry and Chemical Technology, Chittagong Veterinary and Animal Sciences University, Chittagong-4225

Abstract/ Executive Summary:

Health valued juices extracted from various available fruits are familiar to people all over the world. Mango is an important fruit because of its abundance, taste and health value. Mango juice is made from mango extract. So, investigation of mango juice is needed for evaluation its health value by determining different types of nutritive parameter and comparative studies. Our research deals with the investigation of 8 types of mango juices of different local and foreign companies available in the markets of Bangladesh for the determination of pH, moisture content, TSS, sugar content, fat, ascorbic acid, protein, acidity and ash content. All the parameters are determined by the conventional physical and chemical methods including Floch method, Kjeldal method. This study demonstrates that mango juices contain a considerable amount of different types of these nutritive factors. The results of this study were compared to the original mango extract which will be helpful for consumers to consider the nutritional and safety of mango juices.

Keywords: Acidity, Chemical methods, Conventional methods, Kjeldahl method, TSS

Location: Chittagong Veterinary and Animal Sciences University, Chittagong-4225

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Juice

Objectives:

To identify the Evaluation of Nutritive Value of Mango Juices Found in Bangladeshi Markets

Methodology:

The Brix is defined as a unit of measurement of Total Soluble Solids (T.S.S) present in any sugar solution either prepared or in natural state such as fruit juices, pulp etc .It is the measurement of the refractive indices of the said substances at 200 C. The Brix of all the fruit samples was determined by a hand refractometer (ranges from 00 to 990 ATAGO 9909, Japan). Standard Test Method for Determination of Moisture Content). Moisture content (g per 100g) = (Weight of the moisture×100)/ Weight of the fruits sample. The pH 4.0 buffer solution was used to calibrate the pH meter. The electrode assembled of the pH meter was dipped into the standard buffer solution of pH - 4.0 taken in a clean and dry beaker. The moisture free fruit juice sample was taken in a conical flask. Chloroform, methanol mixture (1:2) solution (20ml-50ml) was added and allowed to stand for overnight and was filtered. The filtrate was taken in a seperatory funnel and 0.58% sodium chloride solution (7ml-20ml) was added. 50 gm of 2, 6- di chloro indophenols was taken and dissolved in hot water and then added 42 gm of NaHCO₃. The solution was cooled and then diluted the solution up to 200 ml with water. 0.5 gm of the sample was taken. It was mixed well with 3% HPO₃ acid in a 100 ml flask and filtered with a filter paper (40). An aliquot (5ml) of metaphosphoric extract of the sample was taken and titrated with dye solution until a faint pink color present. Ascorbic acid (vit C) = (b×c×d×100) / (e×f) b = burette reading c = dye factor d = volume made up e = aliquot of extract f = weight of sample Acid value = 56.1×????×???????? Free fatty acid (as petroselinic acid) = 2.82???????? Where, A = Volume of the alkali required. N= Normality of the NaOH solution. W= Weight of the sample taken in g. 10ml of juice sample was taken in a 250 ml beaker and added 50 ml water into the beaker. NaOH was added to neutralize the solution. It was tested with litmus paper. Fehling solution + CuSO₄ (5 ml+5 ml) were taken in a beaker and titrated with stock sample solution. Potassium sulphate (K₂SO₄) and dehydrated copper sulphate (CuSO₄.5H₂O) in a ratio of 5g:1g were powered with mortar and pestle and mixed well. Preparation of receiver solution, the method of determination: Digestion of the sample, Distillation, Titration: The sample on the percentage basis was calculated by the following formula: % of Protein (g) = {(c-b) ×14×d×6.25×100}/a where, a = Sample weight b= Volume of sodium hydroxide required for the back titration c= Volume of sodium hydroxide required for the back and to neutralize 20ml of 0.1N H₂SO₄ (for blank) d=Normality of NaOH sued for titration. Determination of ash content- 10-20 ml juice sample was taken in a previously cleaned, dried, accurately weighed porcelain crucible.

Source of Information: J. Environ. Sci. & Natural Resources, 8(1): 95-98, 2015; ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

In this research work, 8 different kinds of mango juices were analyzed for their nutritive and other variables. The variables include pH, moisture content, TSS, sugar content, fat, protein, acidity, ash and vitamin C content. As this work is related to nutritive parameter analysis, it suggests health benefit of mango juices. Most of the juices are contained a good amount of nutritive elements, so poor people can take it as nutritive food. These juices also have a reasonable price.

Knowledge Management: Journal