Quality Assurance of Different Fruit Juice with Special Reference to Essential Mineral Concentration

Ishrat Alim¹, Mohammad Rafi² and Mahesh Khajuriya³

¹Quality Assurance Laboratory, M.P. Council of Science and Technology, Vigyan Bhavan, Science Hills, Nehru Nagar, Bhopal India.

²ICFAI Institute of Science and Technology, Medchal, Hyderabad India.

³Chitransh A.D.P.G. College, Bhopal India.

Abstract:

Regular consumption of fruit or in form of juice is associated with reduced risks of cancer, cardiovascular disease, stroke, Alzheimer disease, cataracts, and some of the functional declines associated with ageing because of the various Phytochemicals. Interest in the nutritional value of fruits and vegetables has been increasing, in part because of recent findings on the high level of obesity and other diet-related health problems. Fruits are generally high in fiber, water and vitamin C, specifically in the beverages, such as fruit juices (orange juice, apple juice, grape juice, etc). Juicing fruits (especially citrus fruits such as orange and grapefruit) has been a mainstream phenomenon for many years. The fruit juice more popular than vegetable juice, because of the taste, it’s absolutely deliciousness to get once system up and running. Fruits on the whole tend to contain more sugar than vegetables and so fruit juices tend to be sweeter. Vegetable juice can in comparison tasteless. However, some prefer to juice vegetables rather than fruit for a twist on the same reason, as eating whole raw fruit is a lot easier and tastier than eating whole raw vegetables. In India, as well as in most countries in the Middle East, the hot climate means that the intake of liquids must be high to compensate for the inevitable losses from perspiration and respiration. Keeping in view and in accordance with the objective study reveals, a good diet should include a variety of Fruits and vegetables, whether they are fresh or the juices and here in we suggest, while the practice of consuming fresh fruit juices with meals should be encouraged on nutritional grounds, steps must be taken to improve the microbial quality of the products.

Keywords:

Fruit juice; Cancer; Cardiovascular disease; ageing; phytochemicals

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