Nutritional and Physico-Chemical Evaluation of Four Different Packed Mango Juice Samples

Abstract

Aim: To analyze mango fruit juice samples for their nutritional value.  Mango fruit is perishable in nature and cannot be stored for long time. It can be made available during off season, by processing in to juices, jams, squashes, nectars, chutney, pickles, toffees and canned mango slices etc. Study Design: Different physico chemical and elemental parameters were studied for four different made tetra packed mango juice samples available in local market. Place and Duration of Study: Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman. The study was performed during the January 2016 – July 2016. Methodology: Different parameters were studied such as pH, conductivity, acidity, ash content, vitamin C, moisture and some mineral contents. Some chemical and instrumental methods were used for analysis.   Results: pH was found to be in the range of 3.17 – 3.97, conductivity 0.941 – 1.053 MS/cm, sugar found in the range of 13 – 15 0brix, density was found 0.939 – 1.015 g/cm3, water 65.25 – 67%, ash was found to be in the range of 0.059 – 0.099%, total acidity found 0.173 – 0.275 %. Vitamin C was found in the range of 24.8 – 67.3 mg/100 ml, potassium 6.6 – 94, sodium 6 – 69 mg/100 ml, calcium 0 – 105 mg/100 ml and iron was found to be in the range of 1.375 – 2.145 mg/100 ml. Conclusion: Based upon result obtained found that content of all selected samples were contains labelled nutrients. Sample STMJ was having remarkable good amount of Vitamin C while sample ARMJ found good amount of potassium and iron content.  In acidic perspective sample PMJ was higher acidic and ARMJ sample less acidic in nature.