ANALYSIS OF VEGETABLE AND FRUIT JUICES

INTRODUCTION:
Our body needs important nutrients to support its healthy
condition. That is why it is imperative that our food
consumption should include healthy foods that contain good
amount of nutrients sufficient enough to supply our body with
its required daily nutrition. Nutrients like carbohydrates,
proteins, fats, vitamins, minerals, etc. are play vital and
specific role to develop and sustain body.
 VEGETABLE JUICES:
Vegetable juices improve nutrient uptake, protect the heart,
increase nutrients in our body, increase hydration, prevent hair
loss, detoxify the body, support skin health and increase our
immunity. Vegetable juice though not as common as fruit
juices should be taken in our diet to improve nutrient and
Mineral levels in our body. They contain less sugar than fruit
juices.
 FRUIT JUICES:
Drinking fruit juices keeps us hydrated, provides fibre that is
essential for our body. Fruit juice helps in weight loss,
detoxify our body. Fruit juices are higher in antioxidants.
They reduce inflammation.
This project deals with analysis of nutrients like
carbohydrates, protein and minerals like calcium, magnesium,
potassium and iron in some vegetable and fruit juices.
Following is a brief note on these nutrients and minerals.
NUTRIENTS:
CARBOHYDRATES:
Optically active poly Hydroxyl aldehyde (aldoses) or ketoses
(ketones) or compounds which on hydrolysis give these units
are known as carbohydrates.
They are also called as saccharides.
They are synthesized in green plants through photosynthesis,
a process that uses the energy from the sun to convert CO2
and water into glucose and oxygen. Carbohydrates are the
main source of energy.
ROLE OF CARBOHYDRATES:
 Provide energy and regulation of blood glucose.
 Biological recognition process
 Dietary fibre
 Sparing the use of protein or energy.
 Breakdown of fatty acids and prevent ketosis.
PROTEINS:
A polypeptide with more than hundred amino acids, having
molecular mass more than 10,000 u is called protein. There
are 20 different amino acids that can be combined to make a
protein. Proteins also act as antibodies, enzymes, messenger,
and structural components in our body.
ROLE OF PROTEINS:
 Proteins are important for body building, growth, repair
and maintenance of body tissues.
 Maintenance of osmotic pressure.
 Proteins like collagen, actin and myosin form the
structural tissues skin and muscles.
 Proteins act as buffer system, helping our body. Maintain
proper pH values of blood and other.
 Proteins form antibodies to protect our body from foreign
invaders such ass disease-causing bacteria and viruses.
MINERALS:
Minerals are required for energy production, growth, proper
composition of body Fluids. Role of some minerals are as
follows:
 CALCIUM:
Required for strong bones and teeth, maintains healthy
communication between brain and other body parts, activates
blood clotting factors.
 POTASSIUM:
Helps to maintain regular Heartbeat, helps move nutrients into
cells and waste out of cell, helps regulate fluid balance.
 MAGNESIUM:
Mg is needed for 300 biochemical reactions in the body. It
helps to maintain normal nerve and muscle function, helps
bones remain strong, adjust blood glucose levels.
  IRON:
It main purpose is to carry oxygen in the haemoglobin of RBC
throughout our body so our cells can produce energy. Iron
essential for mitosis, improve immunity, improve cognitive
function and reduce fatigue.
 VEGETABLES
CUCUMBER:
Cucumber is a widely cultivated creeping vine plant in the
family, cucurbitaceous. Cucumbers are low in Calories and
contain a good amount of water (96% water) and soluble
fiber, making them ideal for promoting hydration and aiding
in weight loss. Cucumber juice contains minerals like
potassium and magnesium that actually help maintain your
body’s fluid balance. Cucumbers contain antioxidants
including flavonoids and tannins, which prevent the
accumulation of harmful free radical and may reduce the risk
of chronic disease. Cucumber juice potentially helps in
lowering our blood pressure.
CARROT:
Carrot is a biennial plant in the umbelliferae family, Apiaceae.
It is crunchy, taste and highly nutritious. Carrots are
particularly good source of beta-carotene, fiber, vitamin K1,
potassium and antioxidants. They can help in weight loss and
have been linked to lower cholesterol levels and improves eye
health. As a rich source of vitamin-A, B6 and C. carrot juice
provides vitamin C and vitamin B carotene that protect our
skin from damage. Vitamin C is also necessary for the
production of collagen, which strengthens skin. Carrot juice
helps in maintaining good digestive health. It also helps in
regulating elevated blood sugar level.
 FRUITS
ORANGE:
Oranges are a treasure trove of nutrients, minerals and antioxidants
oranges are a good source of fiber and rich source of vitamin C.
consuming rich fruits help to prevent anemia. Oranges are good
source of fiber and potassium, both of which support heart health.
Though nutritionally similar to oranges, orange juice provides very
little fiber but twice the Calories and sugar. Pure orange juice should
be preferred over Packed /processed orange juice. Orange juice
improves immunity, fights free radical activity and makes our skin
look youthful and radiant.
APPLE:
Apples are among the world's most popular fruits. Apples are high in
fiber, Vitamin C and antioxidants. Apples are mainly made up of
water and carbs. Apple moderate blood sugar level and promote gut
health. Apples may compliment a healthy weight loss diet largely due
to their high fiber and low calorie count. Eating apples is a better
choice than processed the apple juices. Apple juice is good choice for
hydrating our body. Apple juice prevents anemia, improves vision,
cures constipation and aids a healthy heart.
 ANALYSIS OF VEGETABLE AND FRUIT JUICES
EXPERIMENT

AIM:

To analyze the presence of carbohydrates proteins, calcium, magnesium,

potassium, iron in juice samples cucumber, carrot, and orange and apple
juice.

THEORY:

Following tests are done to analyze the presence of nutrients and

minerals.

 The presence of carbohydrates can be detected by Fehling's test,

Molisch's test, Benedict's test, Tollens' test.

 The presence of proteins can be detected by Biuret test.

Xanthoproteic test, Ninhydrin test or Millon's test

 The presence of minerals can be detected by using suitable reagent

and observing the change:

 Potassium - Picric acid

 Calcium-NH.CI and Ammonium oxalate
 Magnesium-NH.OH and Disodium hydrogen phosphate

MATERIALS REQUIRED:

 Vegetable and fruit juice

 Test tube
 Burner
 Funnel
 Filter paper
 Measuring tube
 Indicator
 Reagents:

1. iodine Solution
2. Biuret reagent
3. Fehling's solution A and B
4. Picric acid (C₂H2N3O7)
5 Ammonium chloride solution (NH4CI)
6. Ammonium hydroxide solution (NH4OH)
7. Ammonium Oxalate solution ((NH4)2C2O4)
8 Disodium hydrogen phosphate solutions (Na2 HPO4)
9. Concentrated Nitric acid (HNO3)
10. Potassium sulphocyanide solution

PROCEDURE:

The vegetable/fruit juices are diluted using distilled water. The distilled
water is added to it in order to remove colour and to make it colourless
so that colour change can be easily observed and noted down.

Following tests are done to analyze the vegetable and fruit juices.

TEST FOR ACIDITY:

Take 2mf juice in a test tube and add 2 drops of universal Indicator to
the test tube. Match the colour of the test tube with pH chart and record
your observation.

TEST FOR STARCH:

Take 2ml of vegetable juice/fruit juice in a test tube and add a few drops
of iodine solution to it. If the solution turns blue- black it indicates the
presence of starch in it.
TEST FOR PROTEINS:

Take little of the sample solution in a test tube, add a few drops of
Biuret reagent. If the solution turns bluish violet, it indicates the
presence of proteins.

tube and add 1-2 ml each of Fehling's solution A and B Heat in water
bath for 5 minutes. Formation of red ppt indicates presence of
carbohydrates

TEST FOR POTASSIUM

Take 2 ml of juice in a test tube and picric acid, yellow colour

precipitate indicates the presence of potassium

TEST FOR CALCIUM:

Take 2 ml of juice in a test tube and add NH.. Cl solution Filter the
solution and add 2ml of ammonium oxalate solution. white.ppt indicates
the presence of calcium.

TEST FOR MAGNESIUM:

Add NH₂OH and excess Disodium hydrogen phosphate to test tube

containing the sample using a glass rod, white precipitate indicates the
presence of magnesium.

TEST FOR IRON:

Take 2ml of juice in a test tube and add I drop of conc. HNO3 to it. Heat
and cool the test tube. Add potassium sulphocyanide solution.
Appearance of blood red colour indicates presence of iron.
RESULT:

From the above observations, we can conclude that:

 All the four juices are acidic in nature.

 All the four juices showed absence of starch.

 Vegetable juices showed absence of protein.

 Fruit juices showed presence of protein

 All four juices showed presence of carbohydrates.

 Fruit juices showed presence of iron.

 Cucumber contains Calcium, magnesium whereas carrot contains

potassium.

 Orange contains calcium, magnesium and apple contain calcium.

 We have analyzed the presence of nutrients and minerals in the given

sample solutions.

PRECAUTIONS:

 Use freshly prepared reagents for performing tests.

 All reagents should be handled carefully.

 All the apparatus used for the experiment should be properly cleaned
before use to prevent impurities.

 All reagents should be accurately measured. If more or less than the

required amount is used, then the result may not be formed
efficiently.
CONCLUSION:

From the project, we conclude that fruits and vegetables contain ample
amount of nutrients and minerals. We should include them in our diet.
We should eat fruits and vegetable but we should not exceed the limit.
Also, we should make sure that the fruit and vegetable juice that we
drink are of good quality with less added sugar and no added
preservatives. Best option is to make these juices at home and enjoy
them. We should either eat raw fruits or make fresh fruit juices at home
to get the best out of them.

Many fruits and vegetables can help us to get rid of a particular

nutrient or mineral deficiency. It depends from person to person. We
should analyze our health condition and prepare a balanced diet chart
for ourselves.
OBSERVATION :
CUCUMBER

TEST OBSERVATION INFERENCE

pH turns red Acidic in

ACID/BASE
nature
STARCH No blue-black Absence of
colour starch
PROTEINS No bluish Absence of
violet colour proteins
CARBOHYDRATE Red precipitate Presence of
carbohydrates
POTASSIUM No yellow Absence of
precipitate potassium
White Presence of
CALCIUM
precipitate calcium
White precipitate Presence of
MAGNESIUM
magnesium
 CARROT

TEST OBSERVATION INFERENCE

pH turns red Acidic in nature

ACID/BASE
STARCH No blue-black Absence of
colour starch
PROTEINS No bluish Absence of
violet colour proteins
CARBOHYDRATE Red Presence of
precipitate carbohydrates
Yellow Presence of
POTASSIUM
precipitate potassium
No white Absence of
CALCIUM Precipitate calcium
Nowfiite Absence of
MAGNESIUM precipitate magnesium
 APPLE

TEST OBSERVATION INFERENCE

ACID/BASE pH turns red Acidic in nature

STARCH No blue-black colour Absence of starch

PROTEINS Bluish violet Presence of

colour proteins
CARBOHYDRATE Red
precipitate Presence of
carbohydrates
IRON Blood red Presence of
colouration iron
CALCIUM White Presence of
precipitate calcium
MAGNESIUM No white Absence of
precipitate magnesium
 ORANGE

TEST OBSERVATION INFERENCE

ACID/BASE pH turns red Acidic in nature

STARCH No blue-black Absence of starch

colour
PROTEINS Bluish violet Presence of
colour proteins
CARBOHYDRATE Red precipitate Presence of
carbohydrates
IRON Blood red colouration Presence of
iron
White precipitate Presence of
CALCIUM
calcium
White precipitate Presence of
MAGNESIUM magnesium