Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Comparison of Nutritional and Chemical Characteristics of Selected Mango, Pineapple and Mixed Juice

Bikash C Sarker*
Department of Agricultural Chemistry, Faculty of Agriculture, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh

Sanchita Roy
Department of Agricultural Chemistry, Faculty of Agriculture, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh

Abstract/ Executive Summary:

Mango and pineapple are considered the major fruits in Bangladesh and some other countries attributable to its high food values, color variability, glorious style, attractive flavor, and medicinal properties. An exploration laboratory experiment was conducted using three mango cultivars namely Surjopuri, Amrupali, Haribhangha and a pineapple cv. Calendar to examine their nutritional value and chemical characteristics from fresh fruits and their mixed juice also. The attributes like moisture, ash, fiber, pH, titrable acidity, total sugars, β-carotene, vitamin-A, vitamin-C, Ca, P, Zn and Fe were estimated from the pulp juice and its mixture. Juice of pineapple recorded the highest moisture content (90.17%). The pulp juice of mango cv. Surjopuri which contained higher amount of ash (0.118%) and fiber (0.866%),total sugars (21.65 mg/100 g), Ca (132.06 mg/100 g), P (116.19 mg/100 g), Zn (54.48 mg/100 g), respectively. The pH and titrable acidity were the highest in juice of pineapple cv. Calendar. The highest amount of β-carotene, vitamin-A and vitamin-C were in the juice of mango cv. Haribhanga and the lowest was found in pineapple cv. Calendar (0.004 mg/100 g). Among all the mineral properties the amount of zinc was the highest (64.94 mg/100 g) in Calendar and the lowest amount of mineral iron was recorded0.317%. The mixed juice contained almost intermediate values without any remarkable change of nutritional and chemical properties. The present finding infers that juice of mango cultivar cv. Surjopuri contained higher minerals and cv. Haribhanga had vitamin-A and vitamin-C which was superior to pineapple cv. Calendar. Author did not mention the mixed fruit juice results. It is suggested that people should take fresh juice considering the mineral composition, sugar and antioxidant substances present in the mango and pineapple which is essential for health benefits and medicinal values.

Keywords: Mango, Minerals, Mixed juice, Nutritional values, Pineapple, Vitamin

Location: Department of Agricultural Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Citrus, Juice

Objectives:

The objectives were to investigate the nutritional values and chemical composition of selected cultivars of fresh mango and pineapple pulp and their comparison of nutritional values among different mango cultivars, pineapple and their mixed juice.

Methodology:

The investigation was carried out in the Department of Agricultural Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh. The tested mango cultivars were a) Surjopuri b) Amrupali c) Haribhanga and pineapple cultivar was Calendar. The fresh unripe mango and pineapple fruits were purchased as a test material from the local market in Dinajpur, Bangladesh. Triplicated samples from each cultivar were used for study purpose. Chemicals and other reagents used for the study were from chemically pure reagent grade.Determination of pH: Digital pH (HANNA, pH-211) meter was used to determine the pH value of the sample by performing two point calibrations (with buffer 7.0 and buffer 4.0) before measuring the samples pH value. Titrable acidity: Titrable acidity of mango and pineapple juice along with their mixed juice was determined by the method of Ranganna (1979). Total sugar: An aliquot of 50 mL of the clarified, de-leaded filtrate was pipetted to a 100 mL volumetric flask. 5 mL conc. HCl and allowed to stand at room temperature for 24 hours. It was neutralized with concentrated NaOH solution followed by 0.1 N NaOH solution. The volume was made upto the mark and transferred to 50 mL burette having an offset tip and performed the titration on Fehling’s solution similar to the procedure described in the determination of reducing sugar (AOAC 2000). Calcium, Phosphorus, Zinc and Iron content in mango and pineapple pulp juice: Iron content was measured using redox titration method. The extraction was prepared in phosphoric acid and titration was done using KMnO4 as an oxidizing agent. Phosphorus was estimated by stannous chloride method with the help of UV-spectrophotometer. Sulphomolybdo blue complex was developed which shows an optimum absorption at 660 nm wave length. Calcium was estimated by complexometric method of titration using Na2-EDTA as a complexing agent.

Source of Information: International Journal of Agriculture and Medicinal Plants Volume 1(1): 36-44, 2020

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

þMango and pineapple are valuable major fruits considering a nutritional point of view, providing fiber, sugar, antioxidants (vitamin-A, vitamin-C, β-carotene), mineral nutrients (Ca, P, Zn and Fe) and organic acids. Mango contained higher amount of fiber, β-carotene, vitamin-A, vitamin-C, minerals and some other parameters than that of pineapple. The mixed juice sample also had the richest amount of ash content but there was no marked property interesting in the present study. The studied pineapple had the highest pH value indicating presence of more organic acids. The most interesting is that the pulp juice of mango cv. Haribhanga which had a higher amount of β-carotene, vitamin-A and vitamin-C. The phytochemical properties of tested mango juices is better compared to pineapple pulp and mixed juice which might be used in domestic and processing industries in our country and can help to improve our nutritional demand.

Knowledge Management: Journal