See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/281176254

Quantitative Assessment of Juice Content, Citric Acid and Sugar Content in

Oranges, Sweet Lime, Lemon and Grapes Available in Fresh Fruit Market of
Quetta City

Article  in  International Journal of Basic & Applied Sciences · March 2015

CITATIONS READS
6 4,189

13 authors, including:

Nelofer Jamil Rukhsana Jabeen

Sardar Bahadur Khan Women's University Quetta Sardar Bahadur Khan Women's University Quetta
35 PUBLICATIONS   30 CITATIONS    35 PUBLICATIONS   240 CITATIONS   

SEE PROFILE SEE PROFILE

Muzaffar Khan Tayyiba Naeem

World Health Organization WHO Sardar Bahadur Khan Women's University Quetta
17 PUBLICATIONS   37 CITATIONS    1 PUBLICATION   6 CITATIONS   

SEE PROFILE SEE PROFILE

Some of the authors of this publication are also working on these related projects:

Heavy metal analysis View project

Plant Nutrition And Phytochemistry View project

All content following this page was uploaded by Ayesha Ubaid on 08 December 2015.

The user has requested enhancement of the downloaded file.

 International Journal of Basic & Applied Sciences IJBAS-IJENS Vol:15 No:01 21

Quantitative Assessment of Juice Content, Citric Acid

and Sugar Content in Oranges, Sweet Lime, Lemon
and Grapes Available in Fresh Fruit Market of Quetta
City
NELOFER JAMIL1, RUKHSANA JABEEN2, MUZAFFAR KHAN1, MUSARAT RIAZ1, TAYYIBA NAEEM1,
AQSA KHAN1, NOOR US SABAH1, SADAF ASLAM GHORI3, UZMA JABEEN1, ZAHOOR AHMED BAZAI4,
AYESHA MUSHTAQ1, SABEENA RIZWAN1, SHAGUFTA FAHMID1,
1. Department of Chemistry, Sardar Bahadur Khan Women’s University Quetta, Pakistan.

2. Department of Botany, Sardar Bahadur Khan Women’s University Quetta, Pakistan.

3. Department of Environmental Sciences, Sardar Bahadur Khan Women’s University Quetta, Pakistan.

4. Department of Botany, University of Baluchistan, Pakistan.

Abstract-- The reported study was performed to address the apricot, peach, Grapes, Raisins, apple, pear) and Sweet Fruit
nutritional analysis viz., Juice contents, Total Sugar and citric (Banana, papaya). Citrus is a weak organic acid which occurs
acid contents of various fruit juices. The fruit juices that were naturally. It can be easily manufactured and easily soluble. It
tested included orange, Sweet lime, Lemon and grape. The fruit is used as flavoring agent and increase the stability of the fruit.
samples were brought at various intervals to laboratory of SBK (ECAMA 2012). Carbohydrates are one of most abundant
Women’s University, Quetta. The samples were washed with
compounds found in nature. There are many different
distilled water and were kept at room temperature. The selected
physiochemical characteristics of the fruits were then evaluated analytical techniques for the evaluation of carbohydrates
on the same day. The results for all the selected physiochemical (Blanco et al., 1998).
parameters were found significant at different intervals. Being an
acidic fruit lemon contained highest concentration of citric acid Citrus sinus is the botanical name of orange and is ever green
as compared to other fruits but in contrast grapes and orange fruit (Pereira, 1857). Oranges are one of the most widely used
were found to be highly rich in contents of total soluble solids fruits in the world. They are available in most of the countries
respectively. It is concluded from the study that all the fruits of the world. It is known as one of the best citrus fruits which
were highly juicy but lemon were found as a rich source of citric is rich in vitamin C. Oranges are sweet as well bitter in taste
acid and grapes and orange can be used as a rich source of sugar. (Nagy et al., 1997). Oranges contain different type of
carbohydrates, fats and proteins and have a quite high
Index Term-- Sugar, Citric acid, juice content, brix value,
nutritional value than other fruits (Rampersaud, 2007).
titrable acidity.
Vitamin C is present in a high amount about 45mg or 75%per
INTRODUCTION 100g of oranges. Orange is a fruit of warm climate. It has a
The flowering plants which possess seeds produce fruits variation of taste (Elizbietaet al., 2000).There are different
which are beneficial for health. Fruits are ready and rich uses of oranges such as the waste of orange can be used as
source of fibers, vitamins, minerals and anti-oxidants water animal feed. It is also used as a flavoring agent. It is used as a
and vitamin C at a high content (Usha, 2010). Many people skin bleaching agent. Except these uses there is some medical
consume juice of fruits daily considering it beneficial for importance as well. Orange and its juice are use as energetic
health (France, 2000). They are considered as good food drinks. It gives relief when someone is exposed to heat (Braun
supplement because they contain high amount of and Cohen, 2007). It is an excellent anti-oxidant. The juice of
carbohydrates, sugars, water different vitamins which include ripened orange is good for all types of fever. It contains
A, C, D, B1 and B2 as well as minerals Potassium, Sodium, potassium in high amount which reduces blood pressure.
Calcium, Megnesium and iron. Fruit play an important role in Orange juice is good for arthritis. It is good medicine for
cellular health and disease prevention. Intake of fruits can gastric problems (Minhas and Sandhu, 2006).
reduce the risk of cancer, cardiovascular diseases, cataracts
and some functional diseases (Usha, 2010). Citrus fruits are Citrus limetta is a species of citrus. Their description is
those fruits which contain sufficient amount of citric acid and similar to lemons. They are also found in green color and are
are classified as acid fruits which include (Orange, grapefruit, cultivated in California and Italy. Chemical composition of
strawberry, pineapple, lemon, lime) Sub-acid Fruits (Mango, sweet limes depends on the area where it grows. Sweet limes

157301-6464- IJBAS-IJENS @ February 2015 IJENS IJENS

 International Journal of Basic & Applied Sciences IJBAS-IJENS Vol:15 No:01 22

are used for many purposes for example it is suitable for The juice contents were weighed and recorded in grams
eating and contains amount of oil includes peel oil as well as (Lacey et al., 2009; Grewal et al., 2000). The percent juice
juice oil and they are volatile in nature. It contains high contents were calculated by using the following formula;
amount of ascorbic acid (Sandhu&Minhas, 2006).
% juice contents = juice weight ÷ fruit weight x 100
Vitisvinifera is specie of vitis and is native to
Mediterranean region, central Europe, and Determination of acidity: Acidity of the juices was
southwestern Asia and has 5000 to 10,000 varieties (Wine determined (in triplicate) by acid base titration (Lacey et al.,
& Spirits Education Trust ). Fructose and glucose are 2009).
present in large amount in grapes. Sweetness of grapes
depend on it ripening time as grapes ripen fructose level Percentage acid = Titer x acid factor x 10/10 (ml juice)
will increase (Thoukis & Amerine, 1958). Grapes is
categorized into four classes they include table grapes, Factor for citric acid is 0.0064 (citrus fruit)
juice grapes, wine grapes, raisin grapes (Patilet al., 1995).
Determination of total soluble solids
Grapes always occur in cluster of 15 to 300. They can be
black, blue, yellow, green, orange or pink. Food and Total soluble solids of the fruit juice were determined (in
Agriculture Organization have found that 75,866sqkm of triplicate) as °Brix by using Abbe’s refractometer (NAR- IT,
world comprises of grapes. In which 71% of grapes for Japan) under the protocol previously adopted by (Lacey et al.,
making of wine and 27% is sold as fresh fruits and 2% as 2009).
dried fruits. Grapes are seedless as well as grapes bearing
seeds (Soyer et al., 2003).Grapes are also used for making Estimation of the TSS to Acid Ratio
juice by crushing and blending. Juice of grapes is also sold Total soluble solid to acidity ratio (TSS: acidity) was
in stores or it may be fermented to convert it into wine or calculated by dividing the total soluble solids by percent acid
vinegar (Gomez & Lopez, 1996). (Lacey et al., 2009; Grewal et al., 2000).
TSS: Acid = °Brix value / Percentage acid
Citrus lemon is the botanical name of lemon. It is essential
specie of citrus family. In last few years it is produced on Determination of sugars: The sugars were estimated (in
large scale in all over the world. In lemon juice processing the triplicate) by using chemical estimation method (Sethi, 2003).
by-product obtained is the peel of lemons. The peel contains
high dietary fiber content. Other beneficial components Strength of unknown glucose solution= 4xWxV1/V gm. / litter
beneficial for health present in lemon. It is a essential source
of protein, fats and macro minerals (Janati, et al 2012). Where
Lemons used for juice extraction and also in different spray
and dish washers (Sandhu&Minhas, 2006). W= Weight of glucose in 250 ml standard solution

Present study aims to determine the percentage of juice V1= Volume of standard glucose solution used for 25 ml
present in the citrus Fruit, soluble solids (Brix value or Fehling’s solution
percentage sugar) and total citric acid content or acidity.
V= Volume of unknown glucose solution used for 25 ml
MATERIALS AND METHODS Fehling’s solution
Determination of juice contents
RESULTS AND DISCUSSION
It was observed that the juice content of oranges was greater
in percentage while it was lower in case of grapes
comparatively (Table I).
Table I
Citric acid values of all samples:
Samples Citric acid content(g/ml) Juice content (%) TSS Values

Sample A (orange) 2.13±0.026 39.13±0.14 11.47±0.14

Sample B (sweet lime ) 1.6±0.12 32.46±0.17 4.5±0.05
Sample C (lemon) 3.3±0.08 30.26±0.12 4.5±0.11
Sample D (grapes) 1.06±0.07 24.13±0.26 16±0.05

157301-6464- IJBAS-IJENS @ February 2015 IJENS IJENS

 International Journal of Basic & Applied Sciences IJBAS-IJENS Vol:15 No:01 23

So it was evaluated that orange contain higher amount of juice

content because of its larger size but it was also found that
sugar content and citric acid is not present in same amount. 4 Orange Sweet lime
3
Orange > sweet lime > lemon > grapes
2
60 Orange sweet lime 1
40 0
Orange Sweet Lemon Grapes
20
lime
0 Fig. 4. Citric acid content in all samples
Orange sweet lemon Orange
lime CONCLUSION AND RECOMMENDATION
This study is likely to represent the data on the juice contents,
Fig. 2. Total juice content in all samples. TSS and total acidity in orange, sweet lime, lemon and grapes
available in fresh fruit market of Quetta city. Higher
The TSS present in grapes was higher as 16%(Soyer, 2003) concentration of juice content was observed in oranges while
than in oranges (Table 1)which is 11.47% while sweet limes in case of grapes it was low comparatively. Citric acid content
and lemons have values equals to 4.5%(Sandhu&Minahs, was found larger in lemon while TSS is in grapes. From all the
2006). From this study it was found that grapes can provide obtained results, it is revealed that lemon from juice
four times more sugar content than sweet limes and lemon, so concentrates; provide more citric acid and grapes the more
it may help to control sugar level more rapidly as compare to sugar content. It is recommended that these fruits should be
other three fruits. used widely to meet the nutritional demand of the local
communities as well as exported to generate revenue.Same
Grapes > Orange > lemon = sweet lime. methods can be repeated with other citrus fruits. Numerous
parameters could be checked such as age of fruit, temperature
of storage, effect of other gases such as carbon dioxide.
20 Orange sweet lime REFERENCES
[1] Adou, M., F.A. Tetchi, M. Gbane, K.N. Kouassi and N.G.G.
15 Amani. 2012. Physiochemical properties of cashew apple juice
(Anacradiumoccidental.L) for Yamoussoukro. Innovation of
10 Romanian food Biotechnolody, 2:32_43.
[2] Al-Dabbas., M. Maher, Al-qudsi and M. Jamil. 2012. Effect of
replacement of sucrose with artificial sweetener sucralose on the
5 physiochemical, sensory, microbial characteristics and final cost
saving of orange nectar.International food research journal, 19(2):
0 679_683.
[3] Amerine, M.A and M. Thoukis. 1958. Glucose fructose ratio in
Orange sweet lemon grapes calaforniagrapes.Vitis, 1:224_229.
lime [4] Citric acid and kidney stone. (n.a). Retrieved on june 6,2013, from
Fig. 3. Total sugar content in all samples www.uwhealth.org/files/uwhealth/docs/pdf/kidney_citric_acid.pdf
[5] Gomes, B. 1988. Analysis of major sugars in apples and apple
juices by using HPLC.
Titration results showed that lemon contain highest amount of [6] Grewal A.G., I.A. Hafiz, A.H. Chaudhary, M.I. Khan and M.I.
citric acid content which was 3.3g/ml which is in the range of Chaudhary, 2000. Quality estimation during marketing of kinnow
standard value of citric acid content (3.82g/ml) also evaluated and feutrell’s early. Int J AgricBiol, 2: 328-330.
by Penniston et al, (2009). While grapes contain small amount [7] Hardy, S and G. Sanderson. 2010. Citrus maturity testing.Prime
facts 980, ISSN 1832-6668: 1_6.
of citric acid content equals to 1.06g/ml. Thetitrable acidity [8] Janati, S.S.F., H.R. Beheshti, J. Feizy, N.K. Fahim. 2012.
varies from the values in previous works where the value Chemical composition of lemon (citrus limon) peel its
ranges from 3.33-5.55g/ml (Soyer et al., 2003). Orange and consideration as animal food.GIDA, 37(5):267_271.
sweet lime contains 2.13g/ml and 1.6g/ml of citric acid [9] Lacey, K., N. Hancock and H. Ramsey. 2009. Measuring internal
maturity of citrus. Department of agriculture and food farm note,
concentration respectively and these results are in line with ISSN 0726 – 934X: 1_4
Penniston (2009). Regarding citric acid content in the samples [10] Lateef, S. S. 2011. Analysis of ascorbic acid, citric acid and
it was concluded that lemon is useful for the protection benzoic acid in orange juice.Agitent application solution, ISSN
ofkidney stones and it also maintains the pH of urine. 5990 – 8720 EN: 1_12.
[11] Lopez, E.F., E.F. Gomez. 1996. Simultaneous determination of
major organic acid, Sugar, Glycerol and ethanol by HPLC in grape
Lemon > orange > sweet lime > grapes must and white wines. Journal of chromatographic science, 34:
254_257.

157301-6464- IJBAS-IJENS @ February 2015 IJENS IJENS

 International Journal of Basic & Applied Sciences IJBAS-IJENS Vol:15 No:01 24

[12] Moffett Jr, T.M., E. Patter, S. Plattsburgh. 2007. Determination of

citric acid in fruit juice. Palmyra, PA: 1_4.
[13] Penniston, K. L ., S.Y. Nakada, R.P. Holmes and D.G. Assimos.
2009. Quantitative assessment of lemon juice, lime juice and
commercially available fruit juice products. NIHPA author
manuscript, 22(3):567_570.
[14] Ravi, U., L. Menon, M. Aruna and Jananni. 2010 . Development of
orange white-pumpkin crush and analysis of its physiochemical,
nutritional and sensory properties. American-Eurasian J. Agric. &
environ Sci, 8(1): 44_49
[15] Sandhu, K.S and K.S. Minhas. 2006. Oranges and Citrus
juices.Handbook of fruits and fruit processing.
[16] Serpen, J. Y. 2012. Comparison of sugar content in bottled 100%
fruit juice verses extracted juice of fresh fruit. Food and nutrition
sciences. 3: 1509_1513
[17] Sigmann, S. B and D.E. Wheeler. 2004. Quantitative determination
of citric acid and ascorbic acid in powdered drink mixes. Journal
of chemical education, 81: 1479_1481.
[18] Soyer,Y.,Koca,N.,Karadeinz,F.(2003).organic acid profile in
Tirkish white grapes and grapes juices. Journal of food
composition and analysis,16:629_636.
[19] Tasnim, F., H.M. Anwer, S. Nusrath, H.M. Kamal, D. Lopa and
H.M.M. Formuzul. 2010. Quality assessment of industrially
processed fruit juices available in dhaka city Bangladesh. Mal J
Nutur, 16 (3): 431_438.
[20] Testing the amount of juice, the juice and the acid in citrus fruits.
(2009). Retrieved on April 4, 2013, from
www.picse.net/GROWSMART/docs/orangejuiceprac.pdf
[21] Tewari, J., M. Joshi, A. Gupta, R. Mehrotra and S. Chandra. 1999.
Determination of sugars and organic acid in apple juices using
Infrared spectroscopy.Journal of scientific and industrial research,
58: 19_24.
[22] Weijie. Le., P. Goovaerts and M. Meurens. 1996. J. Agric. Food
Chem, 44: 2252_2259.
[23] Weikle, K. 2012. Determination of citric acid in fruit juices using
HPLC. Concordia college journal of analytical chemistry, 3:
57_62.
[24] Wine & Spirits Education Trust "Wine and Spirits: Understanding
Wine Quality" pgs 2-5, Second Revised Edition (2012),
London, ISBN 9781905819157
[25] Yamakawa, M., L.R. Khot, R. Ehsani and N. Kondo. 2012. Real-
time non destructive citrus fruit quality monitoring system
development and laboratory testing. AgricEngInt CIGR journal, 14
(3): 117_ 124.

157301-6464- IJBAS-IJENS @ February 2015 IJENS IJENS

View publication stats