Analysis of vegetable

and fruit juices

 Acknowledgement
I would like to express my gratitude to our esteemed principal Ms. Stella Pauline
Punitha, to my teacher Ms. Angeline Charles and to the lab assistant Ms.Kalaiarasi.
 Acknowledgement
I would like to express my gratitude to our esteemed principal Ms. Stella Pauline
Punitha and to my teachers Ms. Malarvizhi and Ms. Suchitra Rohit, and to the lab
assistant Ms. Vasanthi.
 Index
S.No Topic

1. Aim

2. Introduction

3. Theory

4. Materials Required

5. Chemical Requirements

6. Procedure

7. Result

8. Conclusion

9. Bibliography
Aim:
The aim is to analyze some fruits & vegetables juice for the contents present in
them. Fruits and vegetable are always a part of balanced diet. That means fruits
and vegetables provide our body the essential nutrients, i.e. Carbohydrates,
proteins, vitamins and minerals.

Again their presence in these is being indicated by some of our general

observations, like -freshly cut apples become reddish black after some time.
Explanation for it is that iron present in apple gets oxidized to iron oxide. So, we
can conclude that fruits and vegetables contain complex organic compounds, for
e.g., anthocin, chlorophyll, esters (flavoring compounds), carbohydrates, vitamins
and can be tested in any fruits or vegetables by extracting out its juice and then
subtracting it to various tests which are for detection of different classes of organic
compounds. Detection of minerals in vegetables or fruits means detection of
elements other than carbon, hydrogen and oxygen.
 Introduction
Vegetable juice (also referred as: Green Drink) is a juice drink made primarily of
blended vegetables and also available in the form of powders. Vegetable juice is
often mixed with fruits such as apples or grapes to improve flavor. It is often touted
as a low-sugar alternative to fruit juice, although some commercial brands of
vegetable juices use fruit juices as sweeteners, and may contain large amounts
of sodium.

Our body needs important nutrients to support its healthy condition. That is why it
is imperative that our food consumption should include healthy foods that contain
good amount of nutrients sufficient enough to supply our body with its required daily
nutrition. Nutrients like carbohydrates, proteins, fats, vitamins, minerals, etc. are
play vital and specific role to develop and sustain body.

This project deals with finding out various constituents and compositions of
vegetables and fruits. Analyzing the type of nutrient present in a food item helps
plan a balanced diet. A balanced diet can be prepared according to the energy
requirement which varies depending on age, sex, size, metabolic rate and activity
level.
Theory:
NUTRIENTS

 CARBOHYDRATE
The carbohydrates are the optically active polyhydroxy, aldehydes or ketones or the
compounds which produce such units on hydrolysis. Carbohydrates are the most
common source of energy in living organisms. Foods high in simple carbohydrates
include fruits, sweets and soft drinks. Foods high in complex carbohydrates include
breads, pastas, beans, potatoes, bran, rice, and cereals. Carbohydrates are used as
storage molecules as starch in plants and glycogens in animals.

Role of carbohydrates in body is as follows:

 Providing energy and regulation of blood
 Biological recognition processes
 Dietary fiber
 Sparing the use of proteins for energy
 Breakdown of fatty acids.

 PROTEIN

Proteins (also known as polypeptides) are organic compounds made of amino

acids arranged in a linear chain and folded into a globular form. Proteins are the basis
of many animal body structures (e.g. muscles, skin, and hair). Each molecule is
composed of amino acids, which are characterized by inclusion of nitrogen and
sometimes sulphur (these components are responsible for the distinctive smell of
burning protein, such as the keratin in hair). The body requires amino acids to
produce new proteins (protein retention) and to replace damaged proteins . Protein
contains 16.8 kilojoules (4 kilocalories) per gram. In the case of protein, this is
somewhat misleading as only some amino acids are usable for fuel. Chief sources of
protein are milk, pulses, fish, meat, etc.
  FAT
A molecule of dietary fat typically consists of several fatty acids (containing long
chains of carbon and hydrogen atoms), bonded to a glycerol. They are typically
found as triglycerides (three fatty acids attached to one glycerol backbone). Fats may
be classified as saturated or unsaturated depending on the detailed structure of the
fatty acids involved. Fats contain 37.8 kilojoules (9 kilocalories) per gram

 MINERALS
Dietary minerals are the chemical elements required by living organisms, other
than the four elements carbon, hydrogen, nitrogen, and oxygen that are present in
nearly all organic molecules.

 Calcium - A common electrolyte, but also needed structurally (for muscle

and digestive system health, bone strength, some forms neutralize acidity) may
help clear toxins, provides signaling ions for nerve and membrane functions.

 Magnesium - Required for processing ATP and related reactions (builds

bone, causes strong peristalsis, increases flexibility, increases alkalinity)
 Phosphorus - Required component of bones; essential for energy processing
prevent anemia.

CUCUMBER
Cucumber (Cucumissativus) is a widely cultivated plant in
the gourd family, Cucurbitaceae.Itisacreepingvinethatbears cylindrical fruits that
are used as culinary vegetables. There are three main varieties of
cucumber: slicing, pickling, and burpless. Within these varieties, several
different cultivars have emerged. The cucumber is originally from Southern Asia,
but now grows on most continents. Many different varieties are traded on the global
market.
The cucumber is a creeping vine that roots in the ground and grows up trellises or
other supporting frames, wrapping around supports with thin, spiraling tendrils.The
fruit of the cucumber is roughly cylindrical, elongated with tapered ends, and may
be as large as 60 centimeters (24 in) long and 10 centimeters (3.9 in) in diameter.
Having an enclosed seed and developing from a flower, botanically speaking, and
cucumbers are classified as pepoes, a type of botanical berry. Much like tomatoes
and squash they are often also perceived, prepared and eaten as vegetables.
Cucumbers are usually more than 90% water.

CARROT

The Carrot (Daucus carota sativus) is a root vegetable, usually orange in colour,
though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh.
The most commonly eaten part of a carrot is a taproot, although the greens are
sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota,
native to Europe and southwestern Asia. The domestic carrot has been selectively
bred for its greatly enlarged and more palatable, less woody-textured edible taproot.
The Food and Agriculture Organization of the United Nations (FAO) reports that
world production of carrots and turnips (these plants are combined by the FAO for
reporting purposes) for calendar year 2011 was almost 35.658 million tonnes.
Almost half were grown in China.

TOMATO

The tomato (etymology and pronunciation) is the edible, often red fruit/berry of
the nightshade Solanum lycopersicum, commonly known as a tomato plant. The
tomato is consumed in diverse ways, including raw, as an ingredient in many
dishes, sauces, salads, and drinks. While it is botanically a berry fruit, it is
considered a vegetable for culinary purposes, which has caused some confusion.
The species originated in the South American Andes and its use as a food
originated in Mexico, and spread throughout the world following the Spanish
colonization of the Americas. Its many varieties are now widely grown, sometimes
in greenhouses in cooler climates. The plants typically grow to 1–3 meters (3–
10 ft) in height and have a weak stem that often sprawls over the ground and vines
over other plants. It is a perennial in its native habitat, although often grown
outdoors in temperate climates as an annual. An average common tomato weighs
approximately 100 grams (4 oz).

Materials Required:
• Test Tubes

• Burner

• Litmus paper

• Laboratory reagents

• Various fruits

• Vegetable juices

Chemical Requirements:
• pH indicator

• Iodine solution

• Fehling solution A and Fehling solution B

• Ammonium chloride solution

• Ammonium hydroxide

• Ammonium oxalate

• Potassium sulphocyanide solution.

Procedure:
The vegetable juices are diluted using distilled water. The distilled water is added
to it in order to remove color and to make it colorless so that color change can be
easily watched and noted down. Now test for food substance is taken down with
the solution.

1. Test For Acidity – Take 5ml of juice in a test tube and pH values should be
noted down by dipping it in the test-tube. If it turns red, it means that the juice is
acidic else it is basic..

2. Test For Starch – Take 2ml of vegetable juice in a test tube, and add a few
drops of iodine solution to it. If the solution turns blue in color it indicates the
presence of starch.

3. Test for Proteins – Take 5ml of 5% of NaOH solution and add 2 drops of
CusO4 known as burial solution and add juice and shake well. If the solution turns
violet in color it indicates the presence of proteins.

4. Test For Carbohydrates – Take 2ml of Tehling’s solution A and B and 1ml of
Tehling’s solution B in a Test tube. If the solution turns red it indicates the
presence of sugar like maltose, glucose, fructose and lactose.

5. Test For Potassium – Add 2ml of juice in a test tube and picric acid, yellow
color precipitate indicates the presence of potassium.

6. Test For Calcium – Add 2 ml of vegetable juice and add NH4Cl solution. Filter
the solution and to the filtrate add 2 ml of ammonium oxalate solution. White
precipitate indicates the presence of calcium.

7. Test for Magnesium – Add NH4OH and excess Disodium Hydrogen Phosphate
to test tube with a glass rod. White precipitate indicates the presence of
magnesium.

Observations:
1.Cucumber

Test Observation Inference

Acid/Base pH Turns Red Acidic
Starch No Blue Color Absence Of Starch
Protein No Violet Color Absence of Protein

Carbohydrate Red Color Presence of Carbohydrate

Potassium No Yellow Precipitate Absence Of Potassium

Calcium White Precipitate Absence Of Calcium

Magnesium White Precipitate Presence Of Magnesium

2.Carrot

Test Observation Inference

Acid/Base pH turns Red Acidic
Starch No Blue Color Presence Of Starch
Protein No Violet Color Absence of Proteins
Carbohydrate Red Color Presence of Carbohydrates

Potassium Yellow Precipitate Presence of Potassium

Calcium No White Precipitate Absence of Calcium

Magnesium No White Precipitate Absence of Magnesium

3.Tomato
 Test Observation Inference
Acid/Base pH turns Red Acidic

Starch No Blue Color Presence of Starch

Protein No Violet Color Absence Of Protein
Carbohydrate Red Color Presence of
Carbohydrates
Potassium Yellow Precipitate Presence of Potassium

Calcium White Precipitate Presence of Calcium

Magnesium No White Precipitate Absence of Magnesium

Result:
After performing the tests for carbohydrates, proteins, fats and minerals, following
can be concluded about their presence in different vegetables and fruits.

 Tomato contains carbohydrates, proteins, calcium, magnesium.

 Cucumber contains carbohydrates, proteins, fats, calcium, magnesium,
iron.
 Carbohydrates and starch are rich in tomato and cucumber.

Conclusion:
After analyzing the vegetables and fruits it can be well concluded that all of them
contain one or the other compounds vital for body functioning. It is observed that
carbohydrate is a predominant constituent while fats are not present in most of the
tested items. It is a natural merit, as living organism require carbohydrate the most
common for generating energy. Among minerals, presence of calcium is
considerable as its present in all the selected food items. Iron, magnesium and
phosphorous are also present sufficiently. Many other minerals form constituents
of vegetables and fruits, but in trace quantities as body require them very less.

The results throw a light on significance of vegetables and fruits as their

constituents are vital compounds and nutrients. The deficiency of these nutrients
can lead to various metabolic disorders. So, besides cereals, milk and its products
and non-vegetarian food items, vegetable and fruits must be included in a daily
balanced diet of all. More effort is required to make everyone realizes their
significance for a healthy, disease-free, long lifestyle.

Bibliography:
 www.academia.edu
 NCERT Textbook
 Wikipedia
 www.seminarsonly.com