Evaluation of ascorbic acid levels and other biochemical parameters levels in Local and Imported Lemon Juices.
Abstract
Lemon fruit is an important type of Rutaceae family, it has many health benefits due to its important contents. Ascorbic acid (Vitamin C) is a water-soluble vitamin which has reductive properties, so it is used on a large scale as antioxidant in food and drinks. The goal of this search is to determine the concentrations of vitamin C and protein and minerals (Iron, Magnesium, Potassium , and Calcium) in local and imported lemon juices.Local and imported (from Turkey) lemon were chosen in this study, Ascorbic acid concentration was measured via redox titration method; involve titration with an oxidant solution: dichlorophenol indophenol. Furthermore protein concentration was measured spectrophotometry depending on Biuret method and the minerals by Atomic Absorption Spectrophotometer.
The results indicated that local lemon juice is a rich source of vitamin C (24.02±1.07mg/100ml juice) in comparison to the imported lemon. However the local lemon juice gave a lowest concentration of protein (0.37± 0.21mg/100ml juice). Minerals concentrations were somewhat close when compared between the three studied groups while the pH value was slightly higher in local lemon . Our results indicates that local lemon juice is a highest source of the important antioxidant vitamin (vitamin C) with acceptable acidity .
Downloads
References
Bungău, S.; Fodor, A., Țiț, D. M., and Szabó, I. (2011). Studies on citrus species fruits ascorbic acid content using kinetic, spectrophotometric and iodometric methods. Analele Universității din Oradea, Fascicula: Protecția Mediului, 16:212-217.
Chuku L. C.; and Chinaka N. C.(2014). Protein and mineral element levels of some fruit juices (Citrus spp.) in some Niger Delta areas of Nigeria. Int J Food Sci Nutr . 3(6-1): 58-60
Czech, A.; Zarycka, E.; Yanovych, D.; Zasadna, Z.; Grzegorczyk, I.; and Kłys, S (2020 ). Mineral content of the pulp and peel of various Citrus fruit cultivars. Biol. Trace Elem. Res. 193:555–563
Dixon , W.G.; Watson,K.; Lunt,M.; Hyrich, K.L.; Silman, A.J.; Symmons, D.P.(2006) "Rates of serious infection, including site‐specific and bacterial intracellular infection, in rheumatoid arthritis patients receiving anti–tumor necrosis factor therapy: Results from the British Society for Rheumatology Biologics Register." Arthritis & Rheum.54(8): 2368-2376.
Ekawatil, W; Darmanto, W . (Citrus limon) Juice Has Antibacterial Potential against Diarrhea-Causing Pathogen .(2019) IOP Conference Series: Earth and Environmental Science217, 012023.
Huang, S.; Liu, X.; Xiong, B.; Qiu, X.; Sun, G.;Wang, X.; Zhang, X.; Dong, Z.;Wang, Z.(2019). Variation in limonin and nomilin content in citrus fruits of eight varieties determined by modified HPLC. Food Sci. Biotechnol., 28:641–647.
Janairo, G., Sy, M. L., Yap, L., Llanos-Lazaro, N., and Robles, J.(2011) Determination of the Sensitivity Range of Biuret Test for Undergraduate Biochemistry Experiments. e-JST:77-83.
Kaskoos, R.A.(2019). Essential oil analysis by GC-MS and analgesic activity of Lippia citriodora and Citrus limon. J. Essent. Oil-Bear. Plants , 22: 273–281.
Klimek-Szczykutowicz M.; Szopa, A.; and Ekiert H. (2020). Citrus limon (Lemon) Phenomenon-A Review of the Chemistry, Pharmacological Properties, Applications in the Modern Pharmaceutical, Food, and Cosmetics Industries, and Biotechnological Studies.
Plants (Basel). 17,9(1):119.
Lamine, M.; Gargouri, M.; Rahali, F.Z.; and Mliki, A (2019). Authentication of Citrus fruits through a comprehensive fatty acid profiling and health lipid indices: A nutraceutical perspectives. J. Food Meas. Charact. 13: 2211–2217.
Hajimahmoodi M.; Aliabadipoor, M.; Moghaddam, G.; Sadeghi, N.; Oveisi M. R.;and Jannat, B. (2012). Evaluation of in vitro Antioxidant Activities of Lemon Juice for Safety Assessment. Am J Food Tech, 7: 708-714.
Mohammed Q. Y. Hamad W M., Mohammed E. K.(2009). Spectrophotometric Determination of Total Vitamin C in Some Fruits and Vegetables at Koya Area – Kurdistan Region/ Iraq. Journal of Kirkuk University –Scientific Studies , 4, 2: 46-54.
Oikeh E.I. ; Omoregie E. S. ; Oviasogie, F. E. ;and Oriakhi , K. (2016). Phytochemical, antimicrobial, and antioxidant activities of different citrus juice concentrates. Food Sci Nutr. 4(1): 103–109.
Ortuno, A.A.; Baidez, M.C. ;Gomez, I. ;Arcas, A.G. Porras ;and Del Rio,J.A., (2006), “Citrus paradise and Citrus sinensis flavonoids: Their influence in the defence mechanism against Penicillium digitatum”, Food Chem., 98(2): 351-358.
Plummer D. T.(2004). Introduction to practical biochemistry. 3rd edition. McGraw‐Hill Book Company (U.K.) pp.77.
Rafiq S.; Kaul , Sofi ,R.;S.A.; Bashir , N.; Nazir , F.; and Nayik ,G. A. (2018)Citrus peel as a source of functional ingredient: A review. Saudi J Biol Sci . 17, 351–358.
Ross K.; Fallowfield, H., and Whiley H. (2016) A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products. Pathogens. 5(4): 63.
Sauberlich, H.E. (1985). Bioavailability of vitamins. Prog Food Nutr Sci, 9: 1-33.
Sehgal, A.; Jhanwar, B.; Gilhotra, U. (2015).Active Content Variation in Citrus Lemon: Age, Temperature, Ph and Air. Frontiers in Food & Nutrition Research. 1(1):1-9.
Copyright © Author(s) . This is an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly
cited.