Publication: Comparison of the nutrient content of fresh fruit juices vs commercial fruit juices
Issued Date
2002-08-01
Resource Type
ISSN
01252208
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2-s2.0-0036689828
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of the Medical Association of Thailand. Vol.85, No.SUPPL. 2 (2002)
Suggested Citation
Narumon Densupsoontorn, Nuchnoi Thamonsiri, Panarat Phosuya, Siriphan Patraarat, Lerson Suwannthol, Pipop Jirapinyo, Renu Wongarn, Amornrat Tritiprat, Pannee Pidatcha Comparison of the nutrient content of fresh fruit juices vs commercial fruit juices. Journal of the Medical Association of Thailand. Vol.85, No.SUPPL. 2 (2002). Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/20453
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Title
Comparison of the nutrient content of fresh fruit juices vs commercial fruit juices
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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.