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Available online at http://pubs.sciepub.com/ajfn/3/2/4
Science and Education Publishing
DOI:10.12691/ajfn-3-2-4
Department of Food Engineering and Tea Technology, Shahjalal University of Science & Technology, Sylhet-3114, Bangladesh
2
Department of Food Technology and Nutrition, Lund University, Lund-22220, Sweden
3
Institute of Food Science & Technology, Bangladesh Council of Scientific & Industrial Research, Dhaka-1205, Bangladesh
*Corresponding author: bksbcsir@yahoo.com
Received March 22, 2015; Revised April 09, 2015; Accepted April 26, 2015
Abstract 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
Cite This Article: I. J. Salma, M. A. M. Sajib, M. Motalab, B. Mumtaz, S. Jahan, M. M. Hoque, and B. K.
Saha, Comparative Evaluation of Macro and Micro-Nutrient Element and Heavy Metal Contents of Commercial
Fruit Juices Available in Bangladesh. American Journal of Food and Nutrition, vol. 3, no. 2 (2015): 56-63. doi:
10.12691/ajfn-3-2-4.
1. Introduction
Fruit juices are widely consumed in tropical countries
as part of habitual diet and are an important source of
vitamins and minerals. The consumption of fruit juices has
been increasing during the last decades because of its
various health benefits and consumption of fresh fruit is
often replaced by the fruit juices [1]. But the micronutrient
contents of fruit juices are seldom taken into account,
neither by doctors nor by dietitians when advising their
patients about balanced nutrition or in case of
supplementation. Primarily, this is due to the scarcity of
reliable published data on this subject.
Juices are fat-free, nutrient-dense beverages, rich in
vitamins, minerals and naturally occurring phyto-nutrients
that contribute to good health. For example, orange juice
is rich in vitamin C, an excellent source of antioxidant
phytochemicals, which contribute to protect the cells and
the body against oxidative damage [2]. This also offers
protection against free radicals that damage lipids,
proteins, and nucleic acids. It is well known that
polyphenols, carotenoids (pro-vitamin A), vitamins C and
E present in fruits have antioxidant and free radical
scavenging activities and play a significant role in the
prevention of many diseases [3]. A number of trace
elements protect the cell from oxidative cell damage as
57
2.3. Determination
Properties
of
Physico-Chemical
58
Sample I
pH
85.33 0.01
3.5 0.08
0.25 0.001
TSS (%)
RS (g)
TS (g)
2.52 0.04
7.97 0.05
12.00 0.90
6.54 0.04
Sample II
85.18 0.01
3.5 0.07
0.19 0.01
13.00 0.80
4.15 0.05
Sample III
85.70 0.05a
3.5 0.05a
0.57 0.002
12.00 0.85b
3.98 0.01
8.29 0.20a
Sample IV
86.20 0.02a
3.5 0.07b
0.38 0.01
11.10 0.76a
2.74 0.04
6.90 0.40b
Sample V
84.83 0.09b
3.2 0.06b
0.32 0.02
12.00 0.87b
6.14 0.36ab
8.64 0.05
Sample VI
86.90 0.01
3.3 0.04
0.25 0.001
10.90 0.41
10.96 0.16
9.43 0.70c
Sample VII
88.10 0.02a
3.3 0.04a
0.96 0.02
10.50 0.30c
4.72 0.12a
5.78 0.28a
Sample VIII
79.63 0.04a
3.5 0.10c
0.32 0.02
17.50 0.40c
3.45 0.05a
5.60 0.31a
0.45 0.01
12.10 0.10
6.14 0.03
8.64 0.05
6.09 0.01
10.96 0.25a
Sample IX
Sample X
85.04 0.04
3.0 0.05
ab
84.38 0.10
3.3 0.03
ab
0.12 0.002
12.50 0.50
Note: Results were expressed as mean values standard deviation and values followed by different letters are significantly (p<0.05) different from each
other.
Table 2. Physico-chemical properties of studied fruit juices
Sample
Ash (g)
Sample I
0.06 0.03
14.50 0.002
58.58 0.38a
0.08 0.01
0.02 0.001
0.16 0.04
Sample II
0.17 0.05a
14.46 0.09a
58.53 0.29b
0.07 0.01
0.04 0.04
0.07 0.002
Sample III
0.15 0.02
13.86 0.08a
56.92 0.19c
0.07 0.02
0.13 0.05a
0.08 0.05a
13.70 0.001
ab
0.04 0.01
0.04 0.02
0.01 0.002
Sample IV
N.D.
55.35 0.90
abc
Sample V
0.11 0.02
14.96 0.09
60.09 0.49
Sample VI
0.08 0.01
12.65 0.15b
50.97 0.23b
Sample VII
N.D.
11.39 0.03
0.06 0.01
0.005 0.001
0.03 0.006
0.06 0.007a
0.01 0.003
0.29 0.05a
abc
0.05 0.02
0.04 0.01
0.42 0.002
0.12 0.003
0.09 0.02
0.28 0.05a
0.19 0.001
0.002 0.006a
0.29 0.01
0.09 0.04
0.03 0.002
0.002 0.002
46.12 0.52
Sample VIII
N.D.
19.87 0.001
80.81 0.33
Sample IX
0.13 0.03
14.33 0.02
58.13 0.62abc
0.14 0.03
Sample X
15.33 0.12
61.97 0.12
Note: Results were expressed as mean values standard deviation and values followed by different letters are significantly (p<0.05) different from each
other, N.D. = Not Detected.
59
60
3.3. Minerals
Minerals play an important role in maintaining proper
function and good health in the human body. According to
Hendricks, approximately 98% of the calcium (Ca) and
80% of the phosphorus (P) in the human body are found in
the skeleton [35]. Inadequate intake of minerals in the diet
is often associated with an increased susceptibility to
infectious diseases due to the weakening of the immune
system. Plants, animal foods and drinking water are an
important source of essential elements [36]. Table 4 shows
the mineral content of studied fruit juices.
n
5
Preservatives
Sodium (mg)
Potassium
(mg)
Calcium
(mg)
Magnesium
(mg)
Chromium
(mg)
Sodium Benzoate
(%)
Sulfur dioxide
(%)
6.75 0.001
7.92 0.002
7.39 0.001
2.16 0.12a
N.D.
0.04 0.03a
0.12 0.002
N.D.
0.06 0.001
0.16 0.02a
Sample II
36.89 0.002
11.45 0.001
13.67 0.002
Sample III
10.18 0.004
4.11 0.02a
3.42 0.003
1.36 0.04
N.D.
0.06 0.001
0.01 0.003
Sample IV
8.59 0.002
0.25 0.003
2.38 0.01
0.94 0.002
N.D.
0.10 0.01a
0.16 0.02a
8.67 0.003
5.88 0.001
2.82 0.21
N.D.
0.06 0.002
0.08 0.01
7.88 0.003
1.96 0.11
N.D.
0.04 0.01
0.09 0.04a
12.68 0.03a
7.46 0.42c
N.D.
0.06 0.001
0.07 0.001
3.11 0.001
1.39 0.003
N.D.
0.02 0.001
0.08 0.02a
Sample V
Sample VI
7.32 0.006
5.90 0.02
Sample VII
14.17 0.005a
12.39 0.002
6.14 0.33
5.79 0.20
Sample VIII
8.59 0.005
3.66 0.04
Sample IX
5.53 0.007b
2.43 0.003
8.03 0.02
3.42 0.03
N.D.
0.04 0.01
0.09 0.02a
Sample X
21.71 0.002
7.94 0.001
7.61 0.002
1.86 0.001
N.D.
0.03 0.02a
0.12 0.002
Note: Results were expressed as mean values standard deviation and values followed by different letters are significantly (p<0.05) different from each
other, N.D. = Not Detected.
61
3.4. Preservatives
The selected samples were tested for sodium benzoate
and sulfur dioxide, which acts as preservatives. Benzoic
acid and its salts are used as a food preservative
represented by the E-numbers E210, E211, E212, and
Aluminum (mg)
Arsenic (mg)
Mercury (mg)
Led (mg)
Tin (mg)
Cadmium (mg)
Sample I
18.56 0.01a
N.D.
N.D.
N.D.
N.D.
N.D.
Sample II
21.56 0.02
N.D.
N.D.
N.D.
N.D.
N.D.
Sample III
12.86 0.002
N.D.
N.D.
N.D.
N.D.
N.D.
Sample IV
5.07 0.001
N.D.
N.D.
N.D.
N.D.
N.D.
Sample V
0.47 0.003
N.D.
N.D.
N.D.
N.D.
N.D.
Sample VI
9.81 0.002
N.D.
N.D.
N.D.
N.D.
N.D.
Sample VII
0.03 0.0003
N.D.
N.D.
N.D.
N.D.
N.D.
Sample VIII
7.38 0.01
N.D.
N.D.
N.D.
N.D.
N.D.
Sample IX
8.05 0.04ab
N.D.
N.D.
N.D.
N.D.
N.D.
Sample X
0.69 0.003
N.D.
N.D.
N.D.
N.D.
N.D.
62
Note: Results were expressed as mean values standard deviation and values followed by different letters are significantly (p<0.05) different from each
other, N.D. = Not Detected.
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4. Conclusion
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