Comparison of Sugar Content in Bottled 100% Fruit Juice versus Extracted Juice of Fresh Fruit

Abstract

This paper presents findings of an experiment for the comparison of sugar concentration in extracted juice of fresh fruit to that of commercially-bottled 100% fruit juice with a "no sugar added" attribute. The goal of the study was to determine if the sugar content of bottled 100% fruit juice with a "no sugar added" label is equivalent to that of extracted juices of fresh fruits. The reported study was performed to address the potential concern that commercially-bottled 100% fruit juices with "no sugar added" may contain higher sugar content than extracted juice of fresh fruit. The fruit juices that were tested included apple, grapefruit, orange, pineapple, pomegranate, red grape and white grape. All bottled juices and fresh fruits were purchased in Toledo, Ohio, USA during the winter of 2012. The fresh fruits were juiced and three samples were tested for sugar concentration using a Brix refractometer. The same testing protocol was also applied to the bottled 100% fruit juice. Application of the Mann-Whitney test on the experimental data demonstrated no statistically significant difference (p > 0.05). The results suggested that the sugar content in the commercially bottled 100% fruit juice with the "no sugar added" label is an accurate representation of sugar content in the freshly-extracted juice of the corresponding fruit.

Effect of pre-treatment on pressing efficiency and properties of rhubarb (Rheum rhaponticum L.) juice

“…The density of rhubarb juice as well as the content of extract were apparently lower as compared to the juices obtained from other fruits. Typical sugar content concentrations in fruits is 7 -26°Brix (Serpen, 2012). Will and Dietrich (2013), using various methods of preliminary treatment prior to pressing, obtained rhubarb juice with extract content of 4-4.8°Brix and density of 1.019-1.022 g/l.…”

Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices

“…Fresh unpasteurized juices are aqueous liquids obtained from fruit or vegetable tissue usually extracted manually or mechanically from these raw materials (Nma & Ola, ; Bello, Bello Temitope, Fashola Muibat, & Afolabi, ). Juices in the human diet offer a number of benefits including antioxidants, fiber, phytonutrients, vitamins, and minerals useful in preventing disease (Serpen, ; Tortoe, Johnson, Slaghek, Miedema, & Timmermans, ; Lamport, Saunders, Butler, & Spencer, ). Because of these nutritional benefits, consumers have developed a habit of daily consumption of fresh fruits and vegetables or their juices which have positive impact on health (Bhat & Stamminger, ; Simforian, Nonga, & Ndabikunze, ).…”

Predominance of Lactobacillus plantarum Strains in Peruvian Amazonian Fruits

“…As it was described, LAB are microorganisms with high energy requirements being able to obtain the necessary energy from the fermentation of a wide variety of carbohydrates (Mazzoli et al 2014). Therefore, fruits that contain sugars such as fructose, sucrose, and glucose are favorite sources for LAB development (Serpen 2012). The results also showed that LAB strains belonging to the same species shared a similar carbohydrate fermentation pattern with some differences in the fermentation of galactose, sucrose, and lactose.…”