Determination of Ascorbic Acid Concentration in Commercially Available Fruit Drinks in Bangladesh

Alam, Mohammad Rahanur; Habib, Mohammad Asadul; Chowdhury, Pinaki; Shill, Lincon Chandra; Mamun, Abdullah Al

doi:10.9734/afsj/2019/v13i330112

Cited by 4 publications

(5 citation statements)

References 5 publications

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“…The content of vitamin C in different samples was determined by iodometric titration method [10]. Ascorbic acid reacts with iodine solution to form dehydroascorbic acid and iodide ions (I -).…”

Section: Determination Of Vitamin Cmentioning

confidence: 99%

Physiochemical study of some perennial fruits and vegetables available in local market of Bangladesh

Sharif Md. Al-Reza,

Md. Shadiqul Islam,

Sumaiya Islam Sadia

et al. 2024

Int. J. Sci. Res. Arch.

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Fruits and vegetables are generally valued for their rich content of vitamins and minerals. The chemical composition such as moisture, ash and total vitamin C content of five vegetables (potato, pumpkin, carrot, green papaya, bitter gourd) and five fruits (mango, lemon, cucumber, pineapple, tomato) were examined methodically in this investigation. The investigation is performed by gravimetric and thermo-gravimetric methods which occurred by using oven, muffle furnace and titrating instrumentation. The result indicated that moisture content varied from 75.33% to 95.80%, ash content varied from 0.19% to 1.21% and vitamin C content varied from 9.1 mg/ml to 55.66 mg/ml in the selected samples. These outcomes conclusively hint that moisture content is highly presented in tomato, ash content is high in mango and vitamin C is high in lemon. Moisture content is used for the quality factor of some products like jams and jelly sugar crystallization and food packaging. Ash content measures the minerals in the food and minerals are very essential elements for the body. Vitamin C is the master of extraction and determination of ascorbic acid in food products and it’s a complete deficiency that results in scurvy.

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Section: Determination Of Vitamin Cmentioning

confidence: 99%

Physiochemical study of some perennial fruits and vegetables available in local market of Bangladesh

Sharif Md. Al-Reza,

Md. Shadiqul Islam,

Sumaiya Islam Sadia

et al. 2024

Int. J. Sci. Res. Arch.

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“…The ascorbic acid content in the beverage samples was determined according to the method described by Alam et al [30]. In a 250 mL conical flask, 20 mL of sample solution was added first, followed by 150 mL distilled water and 1 mL of the starch indicator solution.…”

Section: Determination Of Ascorbic Acid Contentmentioning

confidence: 99%

Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis

Ahmed

Sabuz

Mohaldar

et al. 2023

Foods

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The present study was aimed at developing whey-mango-based mixed beverages and characterizing their physicochemical properties. Three different formulations were prepared by varying proportions of whey and mango (sample-1 = 60:20 mL, sample-2 = 65:15 mL, and sample-3 = 70:10 mL). Prepared beverage samples during 25 days of storage revealed a significant increase in acidity (0.27 ± 0.02–0.64 ± 0.03%), TSS (17.15 ± 0.01–18.20 ± 0.01 °Brix); reducing sugars (3.01 ± 0.01–3.67 ± 0.01%); moisture (74.50 ± 0.02–87.02 ± 0.03%); protein (5.67 ± 0.02–7.58 ± 0.01%); fat (0.97 ± 0.01–1.39 ± 0.04%); and carbohydrate (18.01 ± 0.02–3.45 ± 0.02%). The sedimentation rate was only 1%. The total plate count for the prepared samples ranged from 3.32 ± 0.08 to 3.49 ± 0.15 log CFU/mL while yeast and mold counts varied between 0.48 ± 0.01 to 1.85 ± 0.11 Log CFU/mL. The coliform count was below the detection limit (<1). The overall sensory score revealed that the whey beverage with more mango juice could attain acceptable quality upon processing. Based on the findings, it may be concluded that whey can be utilized with fruits and vegetables to develop whey-based beverages.

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“…20 mL of soft drink with 150 mL of distilled water and 1 mL of starch indicator solution (0.5 %) was added to a conical flask. The mixture was titrated against 0.005 M iodine solution, and a permanent trace of a dark blue-black color due to the starch-iodine complex formed [26].…”

Section: Test For Ascorbic Acidmentioning

confidence: 99%

“…Ascorbic acid, also known as vitamin C and antioxidant, fights against bacterial infections, detoxifies reactions, and increases immunity [26]. A very few soft drinks (SD-3, SD-4, SD-11, SD-12, SD-13, SD-14, SD-15, SD-16, and SD-18) among the tested cold drinks contain ascorbic acid.…”

Section: Figure 1 Ph and Acid Concentration Of Soft Drinksmentioning

confidence: 99%

Physico-Chemical Analysis of Some Soft Drinks Available in Pakistan

Jabeen

Razzaq²,

Aslam³

et al. 2022

Pak J Anal Environ Chem

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Soft drinks are widely consumed worldwide; therefore, it is necessary to study their qualitative and quantitative analysis. For this purpose, we studied 18 brands of soft drinks purchased from the local market of Bahawalpur, Pakistan. Carbon dioxide, glucose, sucrose, ascorbic acid, phosphates, caffeine, and alcohol were analyzed qualitatively, while pH, conductivity, density, potassium, sodium, and total soluble solids were estimated quantitatively. This physico-chemical analysis was determined by the Association of Official Analytical Chemists (AOAC) methods. The obtained results demonstrated that these soft drinks were highly acidic, ranging from 2.3±0.01to 3.68±0.01 due to carbon dioxide and phosphates. Most soft drinks contain traces of caffeine and alcohol, while very few contain ascorbic acid. The conductivity of all the soft drinks was high due to soluble ions. Similarly, density was higher than water due to a large amount of sugar.The concentration of total soluble solids, mainly known assucrose, was also high, ranges 64±0.01 g/L(2.56±0.01 Brix°) to 126.5±0.02 g/L (21.57±0.02 Brix°). Most cold drinks contain some amountof sodium (0.3±0.01 to 3.0±0.01mg/L), potassium (0±0.00 to 12.8±0.01mg/L),and a small amount of calcium (0.1±0.01 to0.53±0.01mg/L),the potassium concentration was higher than the sodium. In contrast, calcium concentration is very small. The strength of acid was estimated quantitatively using a titrimetric method, the maximum concertation of acid is 20.92±0.01. Similarly, using redox titration,alcohol concentration was measured, ranges 0.46±0.01 to 0±0.00, but this concentration was less than WHO’s concentration, therefore considered safe to use.

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Determination of Ascorbic Acid Concentration in Commercially Available Fruit Drinks in Bangladesh

Cited by 4 publications

References 5 publications

Physiochemical study of some perennial fruits and vegetables available in local market of Bangladesh

Physiochemical study of some perennial fruits and vegetables available in local market of Bangladesh

Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis

Physico-Chemical Analysis of Some Soft Drinks Available in Pakistan

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