Authors :
Daniel A. Odogwu; Boluwatife S. Olubusoye; Seyi B. Adekoya
Volume/Issue :
Volume 7 - 2022, Issue 1 - January
Google Scholar :
http://bitly.ws/gu88
Scribd :
https://bit.ly/3hsNXtm
DOI :
https://doi.org/10.5281/zenodo.6316778
Abstract :
Watermelon and Carrot juices were prepared
and stored for one month, and the effects of storage time
on the Physico-chemical characteristics of both juices
were monitored. The physicochemical characteristics of
the juices determined were pH for watermelon juice
which ranged between 5.2 - 3.8, titratable acidity 0.18 -
0.65, specific gravity 1.022 - 1.003, electrical conductivity
3.38 - 3.41µS/cm, vitamin C 40.07 - 20.56 mg/100ml,
reducing and total sugar 5.18 - 6.15% and 7.66 - 8.44%,
respectively and UV-Vis spectrum absorption peak at
218 nm and 338 nm corresponding to the presence of
lycopene and vitamin C respectively. For carrot juice,
pH ranged between 6.2 - 3.9, titratable acidity 0.13 -
0.86, specific gravity 1.016 - 1.010, electrical conductivity
5.19 - 5.60 µS/cm, vitamin C 31.40 - 15.72 mg/100ml,
reducing sugar and total sugar 4.78 - 5.31% and 7.11 -
7.35%, respectively and UV-Vis spectrum absorption
peak at wavelengths 218nm and 305nm corresponding to
the presence of lycopene and β-carotene respectively.
From the results of this study, it can be concluded that
some of these parameters could be used as indicators of
quality loss or spoilage of the juices during storage.
Keywords :
Physico-chemical characteristics, Citrullus lanatus, Daucus carota, UV-Visible, reducing sugars.
Watermelon and Carrot juices were prepared
and stored for one month, and the effects of storage time
on the Physico-chemical characteristics of both juices
were monitored. The physicochemical characteristics of
the juices determined were pH for watermelon juice
which ranged between 5.2 - 3.8, titratable acidity 0.18 -
0.65, specific gravity 1.022 - 1.003, electrical conductivity
3.38 - 3.41µS/cm, vitamin C 40.07 - 20.56 mg/100ml,
reducing and total sugar 5.18 - 6.15% and 7.66 - 8.44%,
respectively and UV-Vis spectrum absorption peak at
218 nm and 338 nm corresponding to the presence of
lycopene and vitamin C respectively. For carrot juice,
pH ranged between 6.2 - 3.9, titratable acidity 0.13 -
0.86, specific gravity 1.016 - 1.010, electrical conductivity
5.19 - 5.60 µS/cm, vitamin C 31.40 - 15.72 mg/100ml,
reducing sugar and total sugar 4.78 - 5.31% and 7.11 -
7.35%, respectively and UV-Vis spectrum absorption
peak at wavelengths 218nm and 305nm corresponding to
the presence of lycopene and β-carotene respectively.
From the results of this study, it can be concluded that
some of these parameters could be used as indicators of
quality loss or spoilage of the juices during storage.
Keywords :
Physico-chemical characteristics, Citrullus lanatus, Daucus carota, UV-Visible, reducing sugars.
