Fresh Fruit Juices Research Articles

The Antimicrobial Efficacy and Quality Changes in Pineapple Juice Treated with Natural Preservatives

The study investigated effects of natural preservatives on the quality of fresh pineapple fruit juice. The natural preservatives used are ginger, garlic, moringa seed and cloves and were processed into powder. The treatment of pineapple with the natural preservatives was at a concentration of 20% with 3 minutes dipping time. The enumeration and identification of microorganisms on the fresh pineapple fruit, shows that the total bacteria count was 1.8×105 colony forming unit per gram (CFU/g) and 4.6×103 CFU/g respectively. The identified bacteria are staphylococcus aureus and streptococcus spp and identified fungi were Aspergillus Niger, penicillin spp and Aspergillus perfrigens respectively. Moringa seed extract exhibited moderate antibacterial activity, with zones of inhibitions (ZOIs) of 16 mm against Staphylococcus aureus and 15 mm against Streptococcus spp. Garlic (GL) showed the least antibacterial activity among the natural preservative samples, with 9mm zones of inhibition against Staphylococcus aureus and 4 mm against Streptococcus spp. Clove extract displayed significant antibacterial activity, with 14 mm zones of inhibition against Staphylococcus aureus and 19 mm against Streptococcus spp. Ginger extract exhibited slight antibacterial activity, with zones of inhibition of 4 mm against both bacterial strains. Chemical composition of the treated pineapple juice result ranges from 0.77-0.865% TTA, 64.12-63.10 Vit C, 26.50-25.06 Brix Content,3.20-3.39 pH and 13.23-13.17 TSS respectively. The control (100% pineapple Juice) displayed balanced properties serving as an effective baseline3. Storage studies, ambient stored samples were analyzed at 0 day and 21 days intervals. All samples were subjected to standard analytical methods. Results showed increase in number of bacteria and fungi with increase in the number of days. The use of cloves, garlic, ginger, and moringa seeds as natural antimicrobial agents in pineapple juice is effective in controlling microbial growth, thus enhancing the safety and shelf life of the juice. These treatments also influence the chemical and sensory properties of the juice, contributing to consumer acceptability.

Rapid Detection of Spoiled Apple Juice Using Electrical Impedance Spectroscopy and Data Augmentation-Based Machine Learning

T he demand for fresh fruit juices is increasing, however, some food processors are using spoiled fruit for juice production in order to seek higher profits. Electrical impedance spectroscopy (EIS), in combination with machine learning, enables wide applicability in food quality inspection, as it does not necessitate expensive instruments or complex sample processing. However, EIS data vary with temperature changes. The measurement of EIS data requires consistent temperature conditions. To overcome this limitation, data augmentation was applied to train the model based on EIS to improve the performance and robustness of the model. The training set consists of 200 EIS data measured under consistent temperature conditions and 200 EIS data with added noise and a recognition model for detecting spoiled apple juice was established. Under inconsistent temperature conditions, the model’s accuracy in identifying spoiled fruit juice reached 98% on the test set, while the accuracy dropped to 50% without data augmentation. This study demonstrates that the application of data augmentation on the training set reduces the need for consistent temperature conditions during the collection of EIS data, thereby improving the model’s robustness and eliminating the waiting time for data stability. Therefore, applying data augmentation to EIS and machine learning provides a rapid, practical, and reliable method for assessing the quality of liquid products

Product development of gac fruit juice incorporated with lime juice

Gac fruit is widely cultivated in Thailand. It has elevated amounts of phytochemical compounds such as lycopene and β-carotene, with the aril section being the richest in these compounds. Lime juice is a healthy drink that is generally consumed for its nutritive value. The purpose of this study was to carry out an assessment to identify the appropriate proportion of lime for blended lime and gac fruit juice processing. This research consisted of four experiments. Fresh gac fruit juice (as a control sample; 0% and blended gac fruit juice with 5%, 10% and 15% concentrations of lime juice were analysed. Physical properties were examined, including brightness and colour (L*, a* and b* values), as well as chemical properties such as total acidity percentage, pH, vitamin C, total soluble solids, β-carotene, antioxidant inhibition percentage (DPPH assay) and lycopene. For the assessment of microbiological properties, a total plate count was carried out. A sensory evaluation for colour, odour, flavour, mouthfeel as well as overall acceptability was performed by thirty untrained panelists using the 9-point hedonic scale. Concerning the physical properties, it was determined that an increase in the amount of lime juice caused an escalation in external colour, odour and sediments. Analysis of the chemical properties revealed that all treatments were significantly different (p<0.05), except for β-carotene and total soluble solids. The chemical properties showed that lycopene, antioxidant inhibition percentage (as DPPH assay) and β-carotene were within the ranges of 647.32- 650.48 µg/g, 4.23-4.65% and 441.95-444.16 µg/g, respectively; they were not significantly different except for the antioxidant inhibition percentage and β-carotene. An increase in the amount of lime juice caused an increase in the external appearance of vitamin C sediments and total acidity percentage. The findings of the microbiological analysis demonstrated that the total plate count met the standard regulations, while the sensory evaluation revealed that the flavour, mouthfeel and overall acceptability for experiment no. 3 (10% of lime juice) obtained the highest values of 7.37, 6.90 and 7.33, respectively.

Synthesis of porous carbons for the fixing of cationic molecules in aqueous solution

In Africa, the calyxes of the Hibiscus sabdariffa are widely used to produce a fresh fruit juice, known in Benin as bissap. The stems from this production have no potential use and are therefore an environmental problem. The parietal composition of these stalks revealed a high level of lignin (31 ± 1 %) and cellulose (35 ± 1 %). They can therefore be converted into activated carbon for various applications. In this study, the stems were transformed into activated carbons at moderate temperature using orthophosphoric acid (H3PO4) as the activating agent. The physicochemical, structural, and textural properties were determined. Adsorption kinetics and isotherms were studied and modelled. Porous carbons give specific surface areas equal to 1066 and 1053 m2.g−1 respectively for 2:1 and 4:1 ratios according to the B.E.T-Rouquerol model. Similarly, the said porous carbons give specific surface areas equal to 991 and 975 m2.g−1 respectively for 2:1 and 4:1 ratios according to the 2D-NLDFT model. Using the latter model, the pore size distribution is predominantly microporous, with the Vµ/VT (%) ratio increasing to 56 %. Thermogravimetric analysis of the porous coals showed favourable fixed carbon levels (≈ 60 %). The adsorption kinetics of methylene blue on activated carbons is governed by the pseudo-second order kinetic model indicating that the dye adsorption process is globally controlled by chemisorption. The results of the modelling of the methylene blue adsorption isotherms shown that the Langmuir model is the most credible model that best describes these experimental results, with 588 and 526 mg.g−1. These activated carbons are good candidates for the development of bio-sourced filters for the treatment of industrial wastewater.

Evaluation of effect of various drinks on tooth surface morphology under scanning electron microscope.

The study aimed to evaluate and compare the effect of various beverages carbonated drinks, i.e., thumps up, fresh fruit juice (apple and pomegranate) and packaged fruit juice (apple and pomegranate) on tooth surface morphology under scanning electron microscope. Thirty recently extracted intact caries-free human permanent teeth were disinfected with 5.25% of sodium hypochlorite solution and autoclaved at 240°F, 20 psi pressure for 40 min. Each tooth was sectioned into 4 enamel sections yielding 120 sections which were embedded in resin using a prefabricated mold. Prepared samples were immersed as Group I - thumps up, Group II - fresh apple juice, Group III - packaged apple juice, Group IV - fresh pomegranate juice, Group V - packaged pomegranate juice, and Group VI - normal saline. Each immersion was done daily for 30 min over 14 days after which samples were scanned under scanning electron microscope (SEM). The data obtained were subjected to statistical analysis using Statistical Package for the Social Sciences (SPSS Version 23; Chicago Inc., IL, USA). The highest surface roughness was noted in the fresh pomegranate and packaged pomegranate groups with a mean of 2.9000 ± 0.30779 followed by thumbs up group. The greatest mean of cracks was noted in thumbs up group with a mean of 2.500 ± 0.51299 which was significant at P = 0.000. The greatest mean of score was noted in thumbs up group with a mean of 2.3000 ± 0.65695 which was significant at P = 0.000. The present study demonstrated that all drinks were erosive in nature with thumps and pomegranate juice showing significantly higher erosiveness than apple juice (P < 0.01).

A porous thiosemicarbazide functionalized covalent organic framework served as sensitive fluorescent sensor for Hg2+

The detection of heavy metal pollution in food and environment is of great significance for environmental pollution control and human health. 1,3,5-Tris(p-formylphenyl)benzene (TFPB) and thiosemicarbazide (TS) were used as building blocks to construct a thiosemicarbazide functionalized covalent organic framework (COF) through Schiff base condensation reaction. Hg2+ ions can significantly enhance the fluorescence of the prepared COF-TFPB-TS, and thus COF-TFPB-TS can be utilized for highly selective and sensitive detection of Hg2+ ions. Moreover, COF-TFPB-TS showed high performance for detecting Hg2+ in fresh fruit juice, mineral water and tap water, which demonstrated its ability to be applied in real sample testing.

Comparative Evaluation of Microleakage of Fiber-reinforced Glass Ionomer Cement and Conventional Glass Ionomer Cement Restorations Immersed in Three Different Beverages: In Vitro Study.

The aim of the study was to compare and evaluate the microleakage of fiber-reinforced glass ionomer cement (GIC) and conventional glass ionomer cement restorations immersed in three different beverages. A total of 96 human exfoliating deciduous molars were selected which were cleaned and disinfected. Standardized Class V cavity preparations were done and buccal surface were restored with experimental fiber-reinforced glass ionomer cement (Exp-FRGIC), lingual surface were restored with Type II conventional GIC. They were divided into four groups according to the test beverage. The samples were subjected to various immersion regimes and evaluated for microleakage under stereomicroscope. Intragroup comparison for (Exp-FRGIC) showed significant microleakage when immersed in fresh fruit juice at high immersion whereas intragroup comparison in conventional GIC, showed highest microleakage with soft drink. Intergroup comparison of (Exp-FRGIC) in high immersion regime, showed more microleakage with specimen immersed in soft drink followed by fresh fruit juice. It can thus be concluded that the three beverages used in the study affected the microleakage of both restorative materials significantly. Increasing usage of fruit juices in the pediatric diet has a definite impact on the progression of caries and it directly or indirectly affects the quality of restorations placed in the oral cavity. How to cite this article: George MA, Chandak SA, Khekade SH, et al. Comparative Evaluation of Microleakage of Fiber-reinforced Glass Ionomer Cement and Conventional Glass Ionomer Cement Restorations Immersed in Three Different Beverages: In Vitro Study. J Contemp Dent Pract 2024;25(4):346-353.

Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes.

The effectiveness of ultra-high pressure (UHP) technology in retaining the flavor of fresh fruit and vegetable juices has been acknowledged in recent years. Along with previously hypothesized conclusions, the improvement in melon juice flavor may be linked to the reduction of its surface tension through UHP. In this paper, the particle size, free-water percentage, and related thermodynamic parameters of melon juice were evaluated in a physical point for a deeper insight. The results showed that the UHP treatment of P2-2 (200 MPa for 20 min) raised the free water percentage by 7,000 times than the other treatments and both the melting enthalpy, binding constant and Gibbs free energy of P2-2 were minimized. This significantly increased the volatility of characteristic aromatic compounds in melon juice, resulting in a 1.2-5 times increase in the content of aromatic compounds in the gas phase of the P2-2 group compared to fresh melon juice.

NiFe-LDH/nylon 6 composite electrospun on polypropylene membrane: A new extractive device development for porous membrane protected micro-solid-phase extraction of organophosphate pesticides from fresh fruit juice samples coupled with liquid chromatography tandem mass analysis

A unique strategy for developing porous membrane protected micro-solid phase extraction has been provided. An electrospun composite was fabricated on the sheet of membrane. To this end, NiFe-layered double hydroxide/Nylon 6 composite nanofibers were coated on a polypropylene membrane sheet followed by folding into a pocket shape, which were then utilized as a novel extractive device to extract of organophosphorus pesticides from fresh fruit juice samples prior to liquid chromatography–tandem mass spectrometry (LC–MS/MS) analysis. The fabricated hybrid composites were successfully characterized. The effective parameters on extraction performance were investigated. LODs were 0.020–0.065 ng mL−1. Excellent linearity (R2≥0.996) was observed between 0.05 and 100.0 ng mL−1. RSDs% were in the range of 3.1–5.8% (intra-day, n = 3) and 2.6–5.5% (inter-day, n = 3×3). Satisfactory related recovery values within the acceptable range of 90.7–111.2% with RSDs% below 6.7% were achieved for the analysis of real samples.

Evaluation of pulsed electric field and high-pressure processing on the overall quality of refrigerated Concord grape juice

Consumers' demands for minimally processed juices are prompting the expansion of refrigerated, cold-pressed juice market. To develop a nutritious, cold-pressed Concord grape juice, high pressure processing (HPP, 600 MPa, 3 min, 5 °C) and pulsed electric field (PEF, 0.85 kV/cm, 300 pulses) were utilized and the resultant juice was compared with the heat treated (HT, 63 °C, 3 min) juice. HPP was able to preserve the physicochemical properties, reduce microbial load and extend the shelf-life of juice under refrigeration. PEF treatment significantly increased the juice yield (p < 0.01), antioxidants contents and antioxidant activity (p < 0.05). Macroscopic observation indicated that the skin cell structure was altered after PEF. PEF + HPP treated juice had significantly higher purchase intent, appearance and aroma likings (p < 0.05). Combination of PEF and HPP can produce a superior cold-pressed Concord grape juice that meets consumers’ demands for fresh and nutritious fruit juices.

Characteristics of Hyloceregurt: Fermented Milk from Stems and Peel of Dragon Fruits

Background: Fruitghurt, the result of fruit or fruit by-product fermentation, is a functional food. Functional foods are foods that are rich in benefits. A formulation of hyloceregurt has been derived from the stem and peel of the dragon fruit (Hylocereus polyrhizus), with potential as an immunomodulatory agent. Objectives: This study is aimed at determining the quality of hyloceregurt. Material and Methods: Hyloceregurt formula variations are made from fermented stem powder, fruit peel powder, or dragon fruit peel juice. The test include physical characteristics, chemical analysis, microbiology analysis, and hedonic test. Results: Hyloceregurt formula from the stems of the plant and the peel of the dragon fruit has almost the same physical characteristics that include a distinctive smell, an acidic taste with a pH ranging from 3-5, and a thick liquid consistency. The color of the hyloceregurt follows the waste of the dragon fruit used (pink and green). The chemical characteristics of hyloceregurt have met the SNI standard, including fat content with a range of 3.1-3.6% and protein content with a range of 4.95–6.74% b/b. The microbiological characteristics of hyloceregurt indicate that the value of the total plate figure is in the range of 1.1-3.3 x 109 CFU/mL. Panelists on the hedonic test preferred three formulas: 1% hyloceregurt from the peel powder or fresh peel fruit juice, and dragon fruit plant stems based on smell, taste, color, and consistency. Conclusions: All formulas in 1% fruit or by-fruit were the most preferred formulas, and based on the best physical characteristic tests and chemical content analysis, met the requirements of SNI 2981 of 2009. However, microbiologically, they still did not meet the requirements of SNI 2981 of 2009, so further tests still need to be carried out.

Pengaruh Kualitas Pelayanan, Persepsi Harga dan Cita Rasa terhadap Kepuasan Konsumen Jus Buah Segar &amp; Sup Buah Sendy

Sendy’s Fresh Fruit Juice &amp; Fruit Soup is an MSME business operating in the culinary and beverage sector that has developed in Gresik City. In the midst of a lot of competition with similar beverage products, Sendy's Fresh Fruit Juice &amp; Fruit Soup is able to compete in sales and earn profits that continue to increase. The aim of this research is to determine the influence of service quality, price perception and taste on consumer satisfaction with Sendy's Fresh Fruit Juice &amp; Fruit Soup. The population in this study were consumers of Sendy's Fresh Fruit Juice &amp; Fruit Soup. The method used in this research is quantitative with an associative type of research. This research used an accidental sampling method with 100 respondents. The data sources used in this research are primary data and secondary data. With the help of the IBM SPSS 23 application, the research results show that: (1) service quality, price perception and taste have a significant effect on consumer satisfaction in the Sendy Fresh Fruit Juice &amp; Fruit Soup business, (2) service quality has a positive and significant effect on satisfaction consumers in the Sendy Fresh Fruit Juice &amp; Fruit Soup business, (3) price perception has a positive and significant effect on consumer satisfaction in the Sendy Fresh Fruit Juice &amp; Fruit Soup business, (4) taste has a positive and significant effect on consumer satisfaction in the Fresh Fruit Juice business &amp; Sendy Fruit Soup.

Antimicrobial effects of Cinnamomum verum essential oil against Enterococcus faecalis and Staphylococcus aureus in mulberry and carrot juices

SummaryIn developing countries, fresh fruit juices are prepared and sold without ongoing assessment of the quality and safety of mulberry and carrot juices. Therefore, most fruit juices offered for consumption had high microbial content. This investigation was performed to indicate the efficacy of low concentrations of Cinnamomum verum essential oils (CEO) in the inactivation of E. faecalis and S. aureus in carrot juice and white mulberry juice and the impact on the sensorial characteristics of the juices. CEO antimicrobial activity can prevent the growth of Staphylococcus aureus and Enterococcus faecalis at 12 and 4 °C in juices. For the MIC and MBC concentrations, CEO exhibited higher antibacterial effects against S. aureus and E. faecalis. A higher number of pathogens were inactivated at 12 °C than at 4 °C. Cytoplasmic membrane permeability plays a vital role in the CEO bactericidal action. CEO can be recommended to extend the shelf‐life of juices by retaining the sensorial quality and inactivating pathogenic microorganisms, which provides a reference for practical production and application.

Regulating the defects of MIL-101(Cr) for the efficient and simultaneous determination of eleven plant growth regulators in fresh fruit juice

This work presents an efficient sorbent for plant growth regulators (PGRs) by regulating the defects of a metal–organic framework MIL-101(Cr). Using the regulated MIL-101(Cr), we developed a simple and effective method for the simultaneous determination of eleven PGRs in fresh fruit juice. The extraction conditions were optimized by an orthogonal array design. Under optimal conditions, the method showed a satisfactory limit of detection (0.1–1.2 ng/g), recovery rates (83.4–110.2 %), and precision (2.9–18.0 % for intra-day and 2.7–10.8 % for inter-day), as well as a greatly suppressed matrix effect. Notably, regulating the defects significantly enhanced the desorption of PGRs on MIL-101(Cr). The sorbent didn’t need to be destroyed to release the adsorbed PGRs and could be reused at least 6 times. Furthermore, the defects of MIL-101(Cr) and interactions between the sorbent and PGRs were studied by TGA, ATR-IR, XPS, NH3-TPD and UV–Vis DRS.

Associations between household food environment and daily intake of regular and diet soft drinks per BMI status of European children: Feel4Diabetes Study.

The objective of this study was to investigate how the availability of food in the household environment is associated with a daily intake of regular and diet soft drinks in European children, considering BMI status. This cross-sectional study utilised baseline data from 12 211 schoolchildren participating in the Feel4Diabetes European lifestyle modification intervention. Sociodemographics, soft drink intake and household food availability data were collected using parent-completed questionnaires. Anthropometry was recorded, and children were classified into BMI categories according to the International Obesity Task Force cut-offs. In the multivariate logistic regression analysis controlled for children's sex, mother's BMI, and educational level, frequent household availability of fruit juice (sugar added), regular soft drinks and salty snacks compared to less frequent were positively associated with daily regular soft drink intake in children, regardless of BMI group (ORs range 1.59-6.69). Conversely, frequent availability of fruit juice (no added sugar) was inversely related to regular soft drink intake in both BMI groups, as was the availability of fresh fruit in the overweight/obesity group, and the availability of diet soft drinks in the underweight/normal-weight (ORs range 0.31-0.54). In conclusion, habitual household availability of selected energy-dense foods/beverages was positively associated with a daily intake of regular soft drinks in European children, regardless of BMI status. Contrastingly, household availability of fresh fruit, fruit juice (no added sugar) and diet soft drinks were inversely associated with regular soft drink intake. Programmes focusing on reducing children's soft drink intake should consider reducing the availability of sugar-added beverages in the household food environment and encouraging water consumption, as a practical, healthier alternative suggestion.

Implementasi Metode Simpleks dalam Penentuan Jumlah Keuntungan pada Jus Buah

The problem that is often felt by small MSMEs, such as sellers of fresh fruit juice drinks, is the shortage of ingredients which results in a lack of production. This is an obstacle in terms of linear programming models. To maximize production and production yields, there needs to be a method that can be used to increase production yields and reduce the number of raw material constraints on Mauza Jus. This study aims to determine the implementation of the simplkes method in determining the amount of profit in the fruit jur, in order to increase efficiency and optimal results in a system by applying the simplex method in solving optimization problems. By using the simplex method Mauza Jus can increase profits by up to 60%, this happens because Mauza Jus can determine the amount of production per day and does not experience any losses at all. The processing results are done in QM For Windows. In conclusion, Mauza Jus is getting a considerable increase in profits

In vitro anthelmintic activity of fresh fruit juice of Solanum verbascifolium Linn. against digenetic trematodes

Abstract Background: The substantial costs of conventional anthelmintics, the presence of drug residues in animal products, and the increasing prevalence of anthelmintic-resistant strains have spurred research on medicinal plants as alternative anthelmintic sources. This study evaluates the anthelmintic activity of Solanum verbascifolium Linn. fruit juice against digenetic trematodes. Materials and Methods: This study involves testing the efficacy of S. verbascifolium fruit juice at varying concentrations (10, 50, and 100 mg/mL) on five groups of rumen fluke worms. Albendazole (10 mg/mL) was used as the positive control, while distilled water was used as the negative control. Rumen flukes, digenetic trematodes found in the cow’s gut, were selected to simulate worms commonly found in the human gut. Results: The results indicated a statistically significant association between the different concentrations of the fruit juice and their anthelmintic activity. All concentrations of S. verbascifolium fruit juice demonstrated anthelmintic properties. Notably, the 50 and 100 mg/mL concentrations exhibited a significant effect on the worms compared to the standard drug albendazole. Conclusion: This study concludes that the fruit juice of S. verbascifolium possesses promising anthelmintic properties in vitro. These findings indicate the potential use of the botanical as an anthelmintic drug, warranting further investigation and development.

MICROBIOLOGICAL QUALITY AND SAFETY ASSESSMENT OF FRESHLY PREPARED FRUIT JUICES SOLD IN DIFFERENT AREAS OF LAHORE, PAKISTAN

Fruit juices are among the best food products with respect to the nutritional and medicinal applications. However, disaster can come along the way, as bacteria can cause spoiling of fruit juices through contaminated raw materials, extraction equipment and malpractice of handlers and results into the deleterious health effects. Numerous bacterial species including Streptococcus spp., Escherichia coli, Candida albicans, Staphylococcus aureus, Vibrio cholera, etc can be present in high concentrations in fruit juices. In the present study, a total of 164 bacterial strains were isolated from nine samples of fresh fruit juices (Carrot, Orange and sugarcane) from different areas in Lahore. Three media i.e., Nutrient agar, MacConkey agar and Eosin Methylene Blue agar (EMB) were used for enumeration and isolation of various bacterial genera. Among the total 164 isolated bacterial strains, 37 were recovered from sugarcane juice samples, 91 from carrot juice samples and 36 from orange juice samples. The most frequent strains were E. coli and Enterobaacter spp. which were most likely due to the contamination from water. A panel of 10 antibiotics including Erythromycin, Ceftizoxime, Ciprofloxacin, Tobramycin, Vancomycin, Ampicillin, Streptomycin, Polymyxin B, Levofloxacin, and Cephalexin was used to determine the antibiotics sensitivity (AST) status of the isolated strains. It was observed that Levofloxacin showed highest zones of inhibition against all the tested strains and overall, strains didn’t have significant resistance against the tested antibiotics. The practice of proper hand and fruit washing can minimize the potential threat of bacterial contamination in food products.

Evaluation of ascorbic acid (vitamin c), zinc, and copper contents (an antidote to covid-19 and other viral infections) in fruits commonly consumed in Ikere Ekiti, Ekiti State, Nigeria

The Vitamin C, Zinc and Copper content of some fruits namely pineapple, tangerine, grape, lime, orange and watermelon available in Ikere Ekiti, Ekiti State market which are normally consumed by the people for refreshment, nutritional and therapeutic purposes were collected for chemical analysis. The Vitamin C content of the fresh fruit juices were determined by volumetric method. Vitamin C content for the fruits were as follows: Pineapple (4.54), Tangerine (2.80), Grape (10.13), Lime (11.18), Orange (7.50), and Watermelon (12.40) all in mg/100g. Copper and Zinc were analyzed using a Unicam 969 Atomic Absorption Spectrophotometer – Solar in the flame mode. The result for the Zinc values were as follows: Pineapple (1.57), Tangerine (0.70), Grape (0.20), Lime (2.38), Orange (0.80), and Watermelon (0.20). While that of Copper content were are as follows: Pineapple (0.87), Tangerine (0.05), Grape (0.06), Lime (0.31), Orange (0.29), and Watermelon (0.05) all in mg/100g. The Vitamin C content, Zinc and Copper values for the fruits compared well with the WHO daily recommended nutritional intake in some of the fruits, while others can only serve as supplements along with other sources of Vitamin C, Zinc and Copper. In general, Watermelon has the highest value of Vitamin C, while Tangerine has the lowest. Lime has the highest Zinc value while Watermelon and Grape has the lowest. The highest value for Copper was recorded in Pineapple, while the lowest was found in Watermelon and Tangerine.

Rubi idaei fructus as a Source of Bioactive Chemical Compounds with an Important Role in Human Health and Comparison of the Antioxidant Potential of Fruits and Juice of Three Repeat-Fruiting Rubus idaeus L. Cultivars.

Rubi idaei fructus is a source of nutritionally important bioactive chemical compounds, mainly antioxidants, which strengthen the immune system and can be used in the prophylaxis and adjuvant therapies of many oxidative stress-induced diseases. There are no literature reports presenting a comprehensive comparative analysis of the antioxidant activity and nutritionally relevant metabolites contained in the fruits of repeat-fruiting raspberry cultivars, which are commonly grown in Europe. The aim of this study was to carry out a comparative analysis of the antioxidant potential (Folin-Ciocalteu, DPPH, FRAP), the content of selected primary and secondary metabolites, and the qualitative and quantitative composition of amino acids and fatty acids in the fruits of R. idaeus cv. 'Pokusa', 'Polana', and 'Polka'. The fruits of the analyzed cultivars have a low caloric value (171-219 kcal/100 g); low content of available carbohydrates (6-6.6%) and total carbohydrates (3.4-4.8%); and high levels of dietary fiber (4.7-5.8%), vitamin C (22.8-27 mg/100 g), anthocyanins (25.1-29.6 mg/100 g), and flavonoids (0.5-2.6 mg/100 g). The fruits were found to contain valuable unsaturated fatty acids (35-60%), especially MUFAs with dominant oleic, elaidic, palmitic, and erucic acids and PUFAs (α-linolenic, eicosapentaenoic, and linoleic acids). MUFAs from the ω-9 group accounted for 12-18%, whereas the content of PUFAs from the ω-3 and ω-6 groups was in the range of 15-23 and 6-21%, respectively. Exogenous amino acids, accounting for 56-62%, were dominated by leucine, phenylalanine, and lysine. The following order of the total polyphenolic content was established in the fresh fruit juice from the analyzed cultivars: 'Pokusa' < 'Polana' < 'Polka'. The different antioxidant capacity assays used in the study confirmed the high antioxidant potential of the fruits and fresh juice from the three R. idaeus cultivars. This indicates that raspberry fruits can serve as a source of nutrients and can be used as a valuable supplement in a healthy human diet and a raw material in the pharmaceutical and cosmetic industries.