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Comparative Evaluation of Macro and Micro-nutrient Element and Heavy Metal Contents of Commercial Fruit Juices Available in Bangladesh

I. J. Salma
Department of Food Engineering and Tea Technology, Shahjalal University of Science & Technology, Sylhet-3114, Bangladesh

M. A. M. Sajib
Department of Food Technology and Nutrition, Lund University, Lund-22220, Sweden

M. Motalab
Institute of Food Science & Technology, Bangladesh Council of Scientific & Industrial Research, Dhaka-1205, Bangladesh

B. Mumtaz
Institute of Food Science & Technology, Bangladesh Council of Scientific & Industrial Research, Dhaka-1205, Bangladesh

S. Jahan
Institute of Food Science & Technology, Bangladesh Council of Scientific & Industrial Research, Dhaka-1205, Bangladesh

M. M. Hoque
Department of Food Engineering and Tea Technology, Shahjalal University of Science & Technology, Sylhet-3114, Bangladesh

B. K. Saha*
Institute of Food Science & Technology, Bangladesh Council of Scientific & Industrial Research, Dhaka-1205, Bangladesh

Abstract/ Executive Summary:

This study was performed to compare the macro and micro nutrient elements and heavy metal contents of ten different types of fruit juices available in Bangladesh. Physicochemical properties, vitamin, minerals, preservatives and heavy metals concentration were determined for all the samples. The results of this study suggest that the selected fruit juices are a good source of antioxidants and minerals. Heavy metals as well as concentration of preservatives were analyzed to assess the safety in terms of physical and chemical hazards associated with fruit juices. Among heavy metals, only aluminum was detected in studying fruit juices, but their concentration was lower than the permitted level. The results of this study were compared with existing results and recommendations which will be helpful for consumers to consider the nutritional quality and safety of fruit juices.

Keywords: Nutrition, Vitamin, Minerals, Micronutrients, Preservatives, Heavy metals, Fruit juices, Bangladesh

Location: Institute of Food Science and Technology, BCSIR, Dhaka.

Start Date:

End Date:

Program Area: Socio-economic and Policy

Non-commodity: Performance

Objectives:

The present study was conducted to prepare new and updated information about the nutritional composition of fruit juices available in Bangladesh and also to magnitude the concentration of heavy metals and preservatives in fruit juices.

Methodology:

Sample Collection: This experiment was carried out at Institute of Food Science and Technology, BCSIR, Dhaka. Ten different types of fruit juices from dissimilar producers were analyzed in this study. The selected fruit juices were collected from different markets and superstores in Dhaka city. Collected samples were fresh, sealed and free from any kind of deterioration. Sample Preparation: The sample was homogenized and accurate amount was weighed as required for different analysis. Five samples of each type of fruit juices were selected for measurement. Determination of Physico-Chemical Properties: The pH was determined with a digital pH meter and titratable acidity was estimated with the visual acid-base method. The moisture content was determined by the digital moisture analyzer. The total soluble solid (TSS) was determined with a hand refract-meter. Crude fiber, total fat was determined by the standard AOAC method and the estimation of total protein was made by the method of Ronald and Ronald . The content of total carbohydrate and energy was determined by the method of Osborn and Voogt . Determination of Vitamin-C and Minerals: Vitamin C was determined by the method of Bessey and King. Ash was determined by the process of Ranganna. Sodium and potassium contents were determined by flame photometric method mentioned by Ward and Johnston. Calcium and Magnesium were determined by titration process. Copper, Iron, Manganese, Zinc and Chromium were determined by Flame Atomic Absorption Spectrometric method. Determination of Preservatives: Sulpher di-oxide was determined by titration process and Sodium Benzoate was determined by the method of Ronald. Determination of Heavy Metals: Aluminum, Arsenic, Mercury, Lead, Tin and Cadmium were determined by Flame Atomic Absorption Spectrometric method. Statistical analysis: Statistical analyses were carried out by using Statistical Package for Social Science (SPSS) for Windows version 16.0. The results obtained in the present study were reported as mean values (obtained from the five replications) ± standard deviation (SD). The significant differences between mean values were analyzed by the Duncan multiple range test at a significance level of p<0.05.

Source of Information: American Journal of Food and Nutrition, 2015, Vol. 3, No. 2, 56-63

Article Link (Online Journal): http://pubs.sciepub.com/ajfn/3/2/4/

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The findings from the present study indicates that, the fruit juices are rich source of vitamin C, minerals and TSS, TS, RS. Preservatives added to fruit juices may be considered harmful if it is used beyond tolerable limits. Bringing a change in packaging material, processing method and storage system may be helpful to reduce the aluminum level in the fruit juices. People are becoming more and more conscious of the fact that consuming safe and nutritious food is important and this knowledge is migrating rapidly into the thoughts of people all over the world. This is also influencing the way people think before purchasing a product specially processed food and beverage.

Knowledge Management: Journal