Chemical Characterization of Commercial Fruit Juices: Quantitative Determination of Vitamin C and Major Constituents

Abstract

This study aimed to evaluate the chemical composition of locally produced canned fruit juices available in Tripoli, Libya, with a focus on vitamin C (ascorbic acid), citric acid, sucrose, sodium chloride, and pH. A total of 15 juice samples representing three local companies were collected and analyzed using standardized titrimetric and density measurement methods. The results indicated considerable variation among samples, which can be attributed to differences in fruit type, processing conditions, and formulation practices. Vitamin C content ranged from 16 to 82 mg/100 mL, with higher levels observed in less processed products. Citric acid concentrations varied between 0.00% and 0.90%, reflecting both natural fruit acidity and possible industrial addition. Sucrose content ranged from 3.21% to 26.78%, highlighting potential nutritional concerns related to high sugar intake. Sodium chloride levels were negligible (≤0.00069%). The pH values ranged from 3.5 to 6.3, indicating acceptable acidity levels for product stability. Overall, the analyzed samples were generally consistent with Codex Alimentarius guidelines; however, the observed variability in sugar content and vitamin C suggests the need for improved quality control and labeling practices. These findings provide useful baseline data on the composition of locally available fruit juices and support the need for continuous monitoring to ensure product quality and consumer awareness