COMPARATIVE STUDIES OF THE SUGAR AND MINERAL CONTENTS OF INDUSTRIALLY PROCESSED FRUIT JUICES SOLD WITH FRESHLY PREPARED FRUIT JUICES

Thesis Overview

INTRODUCTIONFruit juices are becoming important part of modern diet in many communities. Their consumption is popular in Nigeria because of their health and invigorating benefits (Alaka et al., 2003; Ndife et al., 2013). They act as nutritious beverages and play significant roles in healthy diets because they offer good taste and varieties of nutrients found naturally in fruits (O’Neil and Nicklas, 2008; Hossain et al., 2012). In Nigeria, different kinds of seasonal fruits are available including apple, orange, pineapple, and grape which provide an abundance of vitamins, minerals, antioxidants and fibers, all of which are essential for human health (Jasmine, 2012). Fruit juice intake is a convenient way by which people receive the benefits of various fruits when whole fruit is not readily available or desired (Nitu et al., 2010). Properly extracted juices are very similar to the fruit; they contain most substances which are found in the original ripe and sound fruit from which the juice is made. Fruit juices are always 100% fruit products and should not be confused with soft drinks or other refreshing drinks (Landon, 2007). They are available either in their freshly prepared form or industrially processed form. In either case, it is expected to be free from contaminants and contain most substances which are found in the original ripe and sound fruit from which the juice is extracted, without added sugar or preservative (Hassan et al., 2014). It should be void of environmental pollutants such as toxic metals which impacts negatively on quality and are deleterious to health. Fruit juices contain water and varying concentrations of carbohydrates such as sucrose, fructose, glucose and sorbitol (Oranusi et al., 2012). They are also rich in phytochemicals, minerals and vitamins which are responsible for the several health benefits associated with their consumption, including reduction in the risk of a variety of chronic diseases such as cardiovascular disease and cancer (Cashwell, 2009). However, the beneficial health effects of fruit juices depends on the amount consumed in a daily diet, type of fruit and the content of biologically active compounds. In recent times, the quality of fruit juices is diminished with increasing concentration of toxic compounds including added sugar, heavy metals and other contaminants. Excessive sugar consumption from fruit juice has been associated with the development of obesity, type II diabetes and dental caries (Cashwell, 2009).