The Determination of Adulteration in Orange Based Fruit Juices

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Author(s) Maireva S. | Usai T. | Manhokwe S.
Pages 365-372
Volume 2
Issue 5
Date May, 2013
Keywords Fruit juices, adulteration, trace metals, acidity, brix.
Abstract

The main objective of the study was to determine adulteration in orange fruit juices in Harare, Zimbabwe. Stratified sampling method was adopted to collect the 6 different brands of 50% pure juices. The six brand samples were analysed for trace metals (magnesium, calcium, potassium, and sodium), acidity, and brix value as well as reducing sugars. The results were analysed and statistical test of correlation and linear regression was used. There were deviations from the assigned value of 50% real juice and some brand sample showed higher levels of adulteration with very low brix value (˚19.5) as well as low juice content (20.65%) indicating water additions in the juice. Other brands indicated sucrose additions because of their higher brix value than the reference standard. There is a relationship between juice content, mineral content and sugar content. It is recommended that it should be made mandatory for all juice manufacturers’ large and small scale to be certified to ensure that authentic fruit juices are manufactured and honestly labeled.

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