Chemistry Research Journal, 2016, 1(4):100-104

Available online www.chemrj.org

ISSN: 2455-8990
Research Article CODEN(USA): CRJHA5

Determination of Glucose Concentrations and Acidity in Selected Soft Drinks Marketed in

Port Harcourt Nigeria

Akrokeokia P Bagshaw1, Tubonimi JK Ideriah2, Chinonso G Onyekachi1

1
Department of Chemistry, Rivers State University of Science and Technology Port Harcourt, Rivers
State, Nigeria
2
Institute of Pollution Studies, Rivers State University of Science and Technology Port Harcourt, Rivers
State, Nigeria

Abstract Selected soft drinks were screened for glucose concentrations and pH using Fehling solution and pH meter
by Extech. The results showed that the glucose concentrations ranged between 8.39g/l and 48.95g/l. The study
showed the presence of glucose in all the soft drinks. The soft drinks were found to be acidic in nature with pH
ranging from 2.50 to 3.26. These results suggest that soft drinks contribute to major public health problems such as
diabetes, atherosclerosis, acidogenic and cariogenic potential that result in dental caries and potential enamel
erosion. Thus, quality control during the production process especially at the stages of sterilization and purification
as well as adding clean alkaline water to soft drinks before use and total avoidance were recommended.

Keywords Glucose, Soft Drinks, Open Markets, Acidity

Introduction
The era of soft drinks began in 1952 but the industrialization in India marked its beginning with launching of Limca
and Goldspot by Parley group of companies. Since, the beginning of soft drinks was highly profitable and luring,
many multinational companies launched their brands such as Pepsi and Coke in India. Nowadays, it is observed in
general that majority of people viewed Sprite, Miranda, and Limca to give feeling of lightness while Pepsi and 7Up
to activate pulse and brain [1].
In Nigeria today, soft drinks are one of the most consumed beverages. The consumption of non-alcoholic beverages
in Nigeria was rated at 15.98k/person/day in 2007 [2]. Soft drinks are becoming accepted by Nigerian population
due to its convenience nature. It provides constant energy when consumed because of the glucose contents present
in the various drinks.
Soft drinks exist in various forms and brands and are marketed by different brewery industries across the country [3-
4]. These drinks are readily consumed on daily bases especially when undergoing tedious activities like hard work
and sport [5]. Also, with the relatively affordable prices, they are highly consumed during leisure and relaxation
outings and serve the general public in celebrations such as traditional marriages, weddings, funerals etc [6].
The high consumption rate of soft drinks is attributed to the characteristic taste and flavour as well as their thirst
quenching potential [7]. These characteristics are defined by the constitutions present such as sugar which is
responsible for its sweetness, carbonated water which is water compressed with carbon dioxide to make it an
ultimate thirst quencher and flavouring agents to add flavour to the drinks [8]. In addition to taste satisfaction, Table
1 shows that soft drinks contain other constituent such as vitamins, phosphates, acids, antioxidants, etc which are of
nutritional and health benefits to the body [9].
The primary function of glucose is to provide energy for physiological processes such as respiration, muscle
contraction and relaxation, heart rhythm and the regulation of body temperature. Glucose slowly erodes the ability

Chemistry Research Journal

100
Bagshaw AP et al Chemistry Research Journal, 2016, 1(4):100-104

of cells in the pancreas to make insulin. High levels of blood sugar can cause changes that lead to a hardening of the
blood vessels (atherosclerosis) [3, 10-11].
Soda or soft drinks contain several types of acid, which may include citric, phosphoric, malic, carbonic, and tartaric
acids. These produce an extremely damaging effect and can soften and demineralize enamel. Acids have a low pH,
which makes them highly corrosive and detrimental to tooth structure. The higher the acid content of the soda, the
faster erosion will occur. Frequent consumption of soda is directly related to rapid wearing away of enamel. This
causes lesions to form on the tooth surface, leading to decay and loss. Soft drinks have many potential health
problems. The inherent acids and sugars have both acidogenic and cariogenic potential resulting in dental caries and
potential enamel erosion. Bacteria and viruses thrive in an acidic environment, and any state of acidosis will make
the body more susceptible to bacterial and viral infections. Acidosis can cause kidney stones, lower growth
hormones, increased body fat and a reduction in muscle mass. The body constantly works to maintain a proper pH
balance between 7.35 and 7.45. As a reference, the pH of pure water is 7. When the pH levels fall below 7.35,
clinically it causes acidosis and depression of central nervous system. If the body pH level falls below 7, it implies
severe acidosis, which can cause a coma and ultimately become fatal. When the body pH level rises above 7.45, it
implies alkalosis. Alkalosis makes the nervous system hypersensitive, resulting in muscle spasms and convulsions
[12].
Glucose is an important energy source that is needed by all the cells and organs of the body such as muscles and
brain. Soft drinks are sold in almost all public and private schools and dentists have noticed a condition in teenagers
that used to be found only in the elderly-a complete loss of enamel on the teeth, resulting in yellow teeth. Since
elevated concentrations of sugar in carbonated soft drinks may be responsible for negative health effects, it is
important to evaluate soft drinks in our locality to ascertain their glucose concentrations and create awareness in the
area. This study aims to determine the concentrations of glucose and the pH level in various brands of soft drinks
marketed in Port Harcourt.
Table 1: Brands of Soft Drinks and Constituents Claimed by Manufacturers
S. No. Brand Nafdac Reg. No. Constituents claimed by manufacturer
01 Coca-Cola 01-0251 Carbonated water, sugar, caramel, colour, phosphoric acid
flavouring and caffeine.
02 Pepsi 01-0 163 Carbonated water, sugar, caramel, colour, phosphoric acid, caffeine,
gum Arabic and natural flavour.
03 Sprite 01-0261 Carbonated water, sugar, citric acid, flavouring, sodium salt, sodium
benzoate
04 Fanta 0 1-0260 Carbonated water, sugar, citric acid, and ascorbic acids, stabilizer,
flavoring, sodium benzoate, colourants, sunset yellow and tartrazine.
05 7up 01-0 164 Carbonated water, sugar, caramel, colour, phosphoric acid, caffeine,
gum Arabic and natural flavour.
06 Marinda 01-0 159 Carbonated water, Sugar, citric Acid, gum Arabic, sodium benzoate,
ester gum, natural flavours, yellow (Sunset yellow), ascorbic acids,
yellow (tartrazine), propylene glycoi.
07 Bitter Lemon A1-3098 Citric acid
Source: [13]

Materials and Methods

Selection and Identification of Soft Drinks
Seven brands of soft drinks (SD) locally called minerals were selected for this study. The soft drinks were identified
as (i) SDC (ii) SDF (iii) SDS (iv) SDU (v) SDP (vi) SDM (vii) SDB. All these products are registered and licensed
in Nigeria by their respective companies.
Glucose will be determined by standard method on the basis of its reaction with Fehling’s solution [14].
Preparation of Fehling’s solutions
(i) Solution A – Exactly 6.93g of pure hydrated Copper II sulphate (CuSO 4.5H2O) was dissolved in water and made
up to 100ml in a measuring flask.
(ii) Solution B – Exactly 34.6g of crystalline sodium potassium tartrate (Rochelle Salt, C 4H4O6 NaK4H2O) was
dissolved in warm water. Also 12g of sodium hydroxide (NaOH) was dissolved in water. The two solutions were
mixed and made up to 100ml in a measuring flask.
When the Fehling’s solution was required, just before the experiment, equal volumes of solutions A and B were
mixed and shaken thoroughly.

Chemistry Research Journal

101
Bagshaw AP et al Chemistry Research Journal, 2016, 1(4):100-104

Standardization of Glucose
Pure anhydrous glucose, 1.25 g was dissolved in distilled water and made up to 250 ml in a standard flask. This
solution was placed in a burette. Exactly 25 ml of the Fehling’s solution was placed in a conical flask and diluted
with 25 ml of distilled water. The Fehling’s solution was heated till boiling and the glucose solution, 0.1 ml at a time
was added to the boiled solution until the blue colour disappeared. The solution was allowed to cool at intervals to
allow the red copper (1) oxide precipitate to settle. The contents of the flask were heated again. The end point of
the titration is shown by the disappearance of the blue colour in the supernatant liquid. The titration was repeated
until the titre values are consistent.
Calculations
(i) Concentrations of Glucose in soft drinks
25.0ml Fehling solution = titre volume of standard glucose solution
Also, 25.0ml Fehling solution = titre volume of soft drinks
The concentration of glucose in the soft drinks
conc. of the std. glucose soln (titre volume of std. glucose soln.
=
titre volume of soft drinks
Thus 250ml of standard glucose solution contains 1.25g glucose
1000 ×1.25
Hence 1000ml of standard glucose solution contains = 5.0g glucose/liter
250
Therefore the concentration of glucose in the soft drink will be:
5.0g × titre volume of std glucose
= g/litre
titre volume of soft drinks
Determination of pH
An in situ measurement of the soft drinks was made using Extec DO.700 meter after calibration with buffer
solutions 4 and 7.

Results and Discussions

The results of glucose concentrations and pH levels measured in selected brands of soft drinks are presented in
Table 1 and Figs. 1and 2.
Table 1: Glucose Concentrations and pH Levels Measured in Selected Brands of Soft Drinks
S/N Soft Drinks Observation Glucose contents (g/l) pH Conclusion
1. SDB Reddish brown ppt. 48.95 2.53 Glucose Present
2. SDC Reddish brown ppt. 39.17 2.50 Glucose Present
3. SDF Reddish brown ppt. 29.38 2.77 Glucose Present
4. SDP Reddish brown ppt. 23.50 2.50 Glucose Present
5. SDM Reddish brown ppt. 19.58 2.74 Glucose Present
6. SDS Reddish brown ppt. 9.79 3.25 Glucose Present
7. SDU Reddish brown ppt. 8.39 3.26 Glucose Present
The results of glucose concentrations in the soft drinks under study varied between 8.39 g/l in SDU and 48.95 g/l in
SDB. The concentrations of glucose in the various brands of soft drinks showed the following trend: SDB > SDC >
SDF > SDP > SDM > SDS > SDU. The results further showed that all brands of soft drinks contain glucose at
various concentrations. The variations in glucose concentrations could be attributed to differences in composition
and methods for the preparation of the soft drinks by the different factories.
The amount of glucose the normal human body needs on a fasting day which is approximately 8 hours should be 70
and 99 mg/dl and on a normal day without fasting it should be less than 140 mg/dl [15]. The Standard Organization
of Nigeria [16] recommended limit range of 7-14 g/100ml for soft drinks. All the soft drinks were below the stated
recommended limits. However continuous intake of soft drinks could lead to accumulation of glucose contents in the
body especially when lacking exercise and that can lead to certain illness such as diabetes and also hardening of the
blood vessels, what doctors call atherosclerosis which causes problems such as kidney failure, strokes, erectile
dysfunction and vision loss e.t.c.
The results further showed that all the soft drinks under study were very acidic with pH values ranging from 2.50 in
SDC and SDP to 3.26 in SDU. Generally SDC and SDP were found to be more acidic while SDU was the least
acidic. This is in agreement with the report in www.livestrong.com. Excess of acid in the human body can lead to
shock, coma or death, headache; stomach upset e.t.c. [17]. The variations in pH of the soft drinks showed the
following trend: SDU > SDS > SDF > SDM > SDB > SDC = SDP.

Chemistry Research Journal

102
Bagshaw AP et al Chemistry Research Journal, 2016, 1(4):100-104

A study by [18] reported as follows that soft drinks are little more harmful than sugar solution as they contain sugar
in large amount which cause problems in diabetes patients. Also soft drinks can cause weight gain as they interfere
with the body’s natural ability to suppress hunger feeling.

60

50
Concentrations (g/l)
40 Conc. Glucose(g/l)

30

20

10

0
SDB SDC SDF SDM SDP SDS SDU
Brands of soft drinks

Figure 1: Concentrations of Glucose in Soft Drinks

3.5
3
pH
2.5
pH levels

2
1.5
1
0.5
0
SDB SDC SDF SDM SDP SDS SDU
Brands of soft drinks

Figure 2: pH Levels in Soft Drinks

Conclusion and Recommendations
Conclusion
The findings of this study has shown that all the soft drinks contain glucose and are acidic having given positive
tests with Fehling’s (A & B) solution and low pH values.

Recommendations
Based on the findings of this study it is recommended that the intake of soft drinks should either be limited or
avoided completely, soft drinks should be diluted with clean/ alkaline water before consumption and Government
agencies should ensure proper quality control during the production process especially at the stages of sterilization
and purification.

References
1. Gaurav, X. (2009) Determination of contents of cold drinks. Mother Divine Sr. Sec. Public School. Rohini
2. http://faastat.fao.org
3. Asiegbu, I. F. (2011). Salesforce competence development and marketing performance of industrial and
domestic products firms in Nigeria. Far East J. Psychol. Bus., 2 (3).

Chemistry Research Journal

103
Bagshaw AP et al Chemistry Research Journal, 2016, 1(4):100-104

4. Amber T. C., (1997). Styles Brand development versus new product development: toward a process model
of extension decisions. J. Prod Brand Mangers 6(4) 222-234.
5. http//www.efsa. europa.eu/en/efsajournal/doc/644/pdf, 2011
6. Dharmasena, K. A. (2010). The Non-Alcoholic Beverages Market in the United States: Demand
Interrelationships, Dynamics, Nutrition Issues and Probability Forecast Evaluation (Ph.D Thesis) Texas A
& M University.
7. Philip B. B., Shiffu A. M., Astaolu, O. F. (2013). Demand for non-alcoholic beverages among urban
households in South West, Nigeria. Afr. J. Food Agric Nutr. Dev. 13(3) pp 7853 – 7869.
8. Kirk - Pearson, R. S (1991). Composition and Analysis of Foods (9th ed) Longman.
9. Pafahl G. M., Capps, O. Jr., Clauson, A. (2005). Demand for non alcoholic beverages: Evidence from the
A C – Nelson. Home scan panel paper presented at the American Agricultural Economics Association
annual meeting providence, Rhode Island.
10. www.webmd.medical.com (2016)
11. Engua A. G., Ihekwaba C. J., Ilo, U. S., Unaegbu M., Ayuk L. E., Osuji, A. G. (2015). Determination of
some soft drink constituents and contamination by some heavy metals in Nigeria. Toxicity Reports (2) 384-
390.
12. Cook, M. S. (2007). “The Ultimate pH solution: Balance your body chemistry to prevent Disease and lose
Weight”. 1-7
13. Alloh, G. S., Obeagu, E. I., Odo, C. E., Kanu, S. N., Okpara, K. E., Nka, J.S. (2015). Estimation of sugar
in soft drinks in Nigeria. World Journal of Pharmacy and Pharmaceutical Sciences. (4), 03, 112 – 125.
14. Verma, R. M. (2008). Analytical Chemistry. Theory and practice. CBS publishers and Distributors
4596/1A, 11, Darya Ganji, New Delhi- 110 002 (India) 3rd edition. Pp22.
15. https://www.virijiniamason.org
16. SON, (2007): Nigerian standards for drinking water quality. Nigeria industrial standard NIS:
554.//www.unicef.org/Nigeria/ng-Publications-Nigerian-standard for-Drinking-water-quality. Pdf.
17. www.livestrong.com (2015) Food and Drink diet and Nutrition Protein.
18. Malhotra S. K. (2009) Dinesh companion chemistry. www.kbse.com.

Chemistry Research Journal

104