Authors : M. P. Patil and Payal Padole
Page Nos : 82-84
Description :
The sugar-acid ratio and vitamin C is important for nutritional value. Vitamin C is an antioxidant molecule in plant and animal metabolism. Vitamin C is used to prevent and treat scurvy; During 2020 vitamin C was claimed for prevention and treatment of COVID-19. In present investigation the comparison of sugar-acid ratio and vitamin C of natural fruit juices and packed /commercial fruit juices were studied. It was observed that percentage of citric acid was found to be higher in lemon and lower in tomato natural juice. In case of packed juices less percentage of citric acid was found in orange juice while high percentage in litchi juice. In case of natural fruit juices high amount of sugar-acid ratio was found in tomato juice and less in lemon juice. Sugar-acid ratio is more in orange juice while less in litchi juice in case of commercial juice. Vitamin C was higher in lemon juice and lower in tomato juice in case of natural fruit juice. In packed or commercial fruit juices it is observed that vitamin C is lower in litchi and higher in orange juice. pH scale gives knowledge about the acidity. pH of lemon juice is lower and pineapple is higher indicating lemon is more acidic than any other fruits selected for investigation.
