African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 975

Full Length Research Paper

Stability studies and mineral concentration of some Nigerian packed fruit juices, concentrate and local beverages

Dosumu O. O., Oluwaniyi O. O.*, Awolola G. V. and Okunola M. O.
Department of Chemistry, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria.
Email: [email protected]

  •  Accepted: 03 February 2009
  •  Published: 31 March 2009

Abstract

 

Time stability and mineral content of some Nigerian packet fruit juices, concentrate and local beverages (sobo drink, kunnu drink, pito and burukutu) were determined. The pH of the beverages was fairly stable throughout the 15 days the experiment lasted. The acid contents were within  suitable range for human consumption and ranged from 0.041 M – 0.205 M. The concentrate has the highest titratable acidity ranging from 0.098 M on day 1 to 0.205 M on day 15. Elemental analysis of the minerals showed that the beverages were rich in macronutrients. Potassium was found to be the most abundant with content ranging from 4.35 – 5.85 mg/mL while manganese and copper were not detectable. Sodium content was between 1.300 – 1.335 mg/mL; calcium 0.560 – 0.925 mg/mL; magnesium 0.005 – 0.06 mg/mL; iron 0.005 – 0.025 mg/mL and zinc 0.005 – 0.010 mg/mL. The results showed that the drinks contain safe levels of mineral elements for human consumption and are sufficiently stable and safe.

 

Key words: Stability, fruit juices, beverages, concentrate, mineral content.