Comparative Analysis of Natural and Commercially Processed Orange Juices for Ascorbic Acid Content

Abstract

Abstract Ascorbic Acid contents of orange fruit juices extracted from ripe and unripe obtained directly from the orange tree and two brands of commercially processed orange juices bought from a Supermarket in Minna were comparatively studied using standard analytical methods. The result revealed that the juice extracted from unripe orange had higher Ascorbic acid content (77mg/100ml) than the commercially processed orange fruit juice (45mg/100ml). Other parameters pH, refractive index, total titratable acid, and volatile acids analysed on the fruit juices fell within the minimum acceptable limits. The result suggest that natural oranges juices contain more essential nutrients that the processed fruit juices.