Comparison of Vitamin C in Various Fresh and Commercial Fruit Juices Commonly Consumed in the Northwestern Region of Libya

Lutfi Almabrouk Sulayman, Heba Ibrahim Alaoheshe, Samah Aboagila Ali, Esam Abdulkader Elhefian

Abstract


Background: Among all vitamins, vitamin C (ascorbic acid) is an essential micronutrient needed for normal metabolic function of the human body. In this study; some commercial (packed) fruit juices were compared with natural juices with respect to their vitamin C content.                                                                                               

Materials and methods: Vitamin C concentration of some fresh and commercial juices of various selected fruits was determined by the titration method.                       

Results: Results showed that kiwi was the richest fruit in vitamin C among all of the investigated natural juices while apple juice was the poorest. For commercial juices, guava was the highest and strawberry was the lowest. It was also found that natural juice of all studied fruits contains higher content of vitamin C than the commercial juice.                                                                                                                                

Conclusion: These observations provide useful information to people who usually consume these types of juices in their daily diet.                                                            

Keywords: vitamin C, natural fruit, packed juice, titration


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DOI Prefix: 10.20286