Physicochemical and Microbiological Qualities’ Assessment of Popular Bangladeshi Mango Fruit Juice

Introduction:Mango juice has always been considered as a delicious, nutritious popular drink, but processed juice may not always be safe due to chemical and microbial risks. Determination of physicochemical and microbiological qualities of some packed mango juices of Bangladesh will help consumers to know the present scenario.Material and Methods:Six commercially available different juice samples were collected from the market. Carbohydrate profiles were determined using HPLC, crude protein content was calculated using the Kjeldahl method and other parameters were determined by standard AOAC methods. Standard culture techniques were followed to assess the total viable count (TVC),E. coliand other fecal coliforms.Results:The highest quantity of monosaccharide (58.88%) was recorded in the AC1ME5 brand, while the lowest in Homemade (5.648%) and MN1GL2 (9.867%). The maximum content of acidity recorded was 0.24% and minimum 0.21%. The TSS content of all samples varied from 19% to 12%. The highest quantity 6.87% and the lowest 3.62% of reducing sugar were recorded. Most of the mango juices were low in protein and very low/negligible in fat content. Total viable count of different types of fruit juices varied from 1×103- 3×103CFU/ml. No significant amount ofE. coliand fecal coliform was detected.Conclusion:It can be concluded that the locally available mango juices contain a safe level of nutritional and microbial elements for human consumption, but not highly satisfactory.

Chemometrics assisted method for classification of mango juice by FTIR spectroscopic data

Commercial mango juices are adulterated with heavy use of simple sugars in Bangladesh which poses a serious threat to public health. The present study is aimed to develop chemometrics assisted method for classification of commercial mango juices as adulterated or not with excessive use of glucose, fructose and sucrose with FTIR spectral data. Two statistical techniques, Artificial Neural Network (ANN) and Partial Least Squares-Discriminant Analysis (PLS-DA) have been assessed for their efficiencies in classification in this regard. Before calibration, spectral data were preprocessed with de-noising techniques, Savitzky-Golay (S-G) filtering. Concentration of simple sugars were classified as within or over certain limits. Here spectral values of 64 synthetic mixture solutions are used as training data to develop models and 15 spectral data of real mango juice are used as test data. PLS-DA shows better classification performance over lowercase ANN. From the findings, we develop a method for classification of mango juices adulterated with heavy use of simple sugars (glucose, fructose and sucrose). Therefore, it is a simple and cheap method to classify mango juices as adulterated or safe for consumers, manufacturers and quality regulating authorities.Bangladesh J. Sci. Ind. Res. 52(2), 73-80, 2017

Identification and Quantification of Sodium Benzoate in Different Brands of Mango Juices Available in Tangail Region, Bangladesh

Chemical preservation has become an increasingly important practice in modern food technology. Sodium benzoate is a permitted food additive in restrictive amounts by international laws, but their content must be declared and must not exceed the established limits by legislation. An experimental study for the level of sodium benzoate in different brands of mango juices available in the markets, stores and shops in Tangail region of Bangladesh was determined by high performance liquid chromatography. A Luna 5 ? C18 (2) 100A column (250 × 4.6 mm) was used for the chromatographic analysis. Chromatographic separation was achieved with isocratic solvent system comprising of sodium acetate and acetic acid buffer (pH =4.0)/acetonitrile in the ratio of 80:20 (1 ml/min) at 37oC and the chromatograms were recorded at 254 nm. The limit of detection and quantification for sodium benzoate was 0.00076 mg/100 ml and 0.00231 mg/100 ml, respectively. Quantification of the selected brand juices revealed that the level of the used sodium benzoate was within the FDA standard range. But by comparing with the Bangladesh Standard and Testing Institute (BSTI), brand-1 and brand-3 of the analyzed juice samples was found to deviate the current legal limits. The percentage recovery was found to be 92.04 ± 1.98 to 98.01 ± 1.91. It was found that some of the brands used excess amount of sodium benzoate which may be harmful for our health.Bangladesh Pharmaceutical Journal 20(1): 20-26, 2017