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Title: Comparison of the nutrient content of fresh fruit juices vs commercial fruit juices
Authors: Narumon Densupsoontorn
Nuchnoi Thamonsiri
Panarat Phosuya
Siriphan Patraarat
Lerson Suwannthol
Pipop Jirapinyo
Renu Wongarn
Amornrat Tritiprat
Pannee Pidatcha
Mahidol University
Mukdahan Hospital
Taksin Hospital
Keywords: Medicine
Issue Date: 1-Aug-2002
Citation: Journal of the Medical Association of Thailand. Vol.85, No.SUPPL. 2 (2002)
Abstract: Objective: To compare the types and quantities of carbohydrate, electrolytes, pH and osmolarity of fresh fruit juices and commercial fruit juices. Material and Method: Forty kinds of fresh fruits available in Thai markets were analyzed for types and quantities of carbohydrate, electrolyte, pH and osmolarity and compared with previously obtained data for commercial fruit juices. Results: Most fresh fruit juices did not contain sucrose, whereas, commercial fruit juices mostly have sucrose in the range of 3-112 g/L. Although both fruit juices were acidic (pH varied from 3.6-6.7 and 3.2-5.8 of fresh juice and commercial juice), fresh fruit juices had a more neutral pH than commercial fruit juices. Apple, guava, orange, pear, and pineapple juices from commercial fruit juices had a high osmolarity compared with fresh fruit juices. All types of fresh fruit juices contained less sodium than commercial ones, whereas, most fresh fruit juices contained more potassium, phosphorus, and magnesium than commercial fluids. Conclusion: The nutrient content of fresh fruit juices and commercial fruit juices from the same kinds of fruits are not the same, possibly due to the manufacturing process. Therefore, physicians should know the composition of fruit juices in order to advise patients properly.
ISSN: 01252208
Appears in Collections:Scopus 2001-2005

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