Volume 4, Issue 4 (Nov 2019)                   JNFS 2019, 4(4): 272-278 | Back to browse issues page


XML Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Arian A, Alizadeh E, Mazrouei Arani N, Sharafati Chaleshtori R. Chemical and Microbiological Quality of Traditional and Industrial Lime Juice Produced in Kashan, Iran. JNFS. 2019; 4 (4) :272-278
URL: http://jnfs.ssu.ac.ir/article-1-199-en.html
Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran.
Abstract:   (169 Views)
Background: Lime juice is a nutritious drink, which is generally consumed for its' refreshing properties, nutritive value, vitamin content, and health benefits. Therefore, the chemical and microbiological quality of the traditional and industrial lime juice produced in Kashan city was assessed. Methods: In this descriptive cross-sectional study, a total of 106 samples were collected and screened for total soluble solid (TSS), pH, acidic value, protein content, mold, yeast, and count of acid-tolerant bacteria according to the Institute of Standards and Industrial Research of Iran (ISIRI). Results: Of the total samples, 66 samples (62.26%) were within the Iran’s national standard range. Most samples that did not meet the national standard requirements, were related to traditional samples (70.24%) compared to industrial samples (31.82%, P < 0.001). No significant difference was found between pH and protein of traditional and industrial lime juice samples (P > 0.05), while TSS and acidic values in traditional lime juices were less than those of the industrial lime juice (P < 0.05). Additionally, the mold and yeast contaminations in traditional lime juices were more than industrial lime juices (P < 0.05). Conclusion: In overall, traditional lime juice samples had the most microbial and chemical contaminations. It is necessary to increase the regular monitoring by relevant organizations over quality of the produced lime juices.
Keywords: Citrus, Food quality, Iran
Full-Text [PDF 364 kb]   (23 Downloads) |   |   Full-Text (HTML)  (13 Views)  
Type of article: orginal article | Subject: public specific
Received: 2018/08/8 | Accepted: 2018/12/27 | Published: 2019/11/1

References
1. Aneja KR, Dhiman R, Aggarwal NK, Kumar V & Kaur M 2014. Microbes associated with freshly prepared juices of citrus and carrots. International journal of food science. 2014.
2. Ansari F & Rezaei K 2008. Quality Control of Lime Juices from Iran. Asian journal of chemistry. 20 (5): 3913.
3. Davies F & Albrigo L 1994. Fruit quality, harvesting and postharvest technology. Citrus. London: CAB International: HK.
4. Fellers P, Carter R & De Jager G 1988. Influence of the ratio of degrees Brix to percent acid on consumer acceptance of processed modified grapefruit juice. Journal of food science. 53 (2): 513-515.
5. González-Molina E, Domínguez-Perles R, Moreno D & García-Viguera C 2010. Natural bioactive compounds of Citrus limon for food and health. Journal of pharmaceutical and biomedical analysis. 51 (2): 327-345.
6. Institute of Standards and Industrial Research of Iran 1985. Meat and mate product : determination of nitrogen content. ISIRI No. 1029.
7. Institute of Standards and Industrial Research of Iran 2005. Lime juice _Microbiological specification and test methods, ISIRI No. 8788-1.
8. Institute of Standards and Industrial Research of Iran 2007. Fruit juices – Test methods, ISIRI No. 2685.
9. Institute of Standards and Industrial Research of Iran 2013. Lime juice – Specifications and Test methods, ISIRI No. 117-5.
10. Khodadadi A, Nemati M, Tamizi E & Nazemiyeh H 2018. Facile and Accelerated Method for Detection of Adulteration in Commercially Available Lime Juice Products in Iranian Market. Pharmaceutical sciences. 24: 148-156.
11. Ogodo A, Ugbogu O, Ekeleme U & Nwachukwu N 2016. Microbial Quality of Commercially Packed Fruit Juices in South-East Nigeria. Journal of basic applied research. 2 (3): 240-245.
12. Oikeh EI, Omoregie ES, Oviasogie FE & Oriakhi K 2016. Phytochemical, antimicrobial, and antioxidant activities of different citrus juice concentrates. Food science & nutrition. 4 (1): 103-109.
13. Olorunjuwon B, Temitope B, Muibat F & Oluwadun A 2014. Microbiological quality of some locally-produced fruit juices in Ogun State, South western Nigeria. Journal of microbiology research. 2 (1): 001-008.
14. Perez-Cacho PR & Rouseff R 2008. Processing and storage effects on orange juice aroma: a review. Journal of agricultural and food chemistry. 56 (21): 9785-9796.
15. Pirsa S, Alizadeh M, Faraji N & Faraji S 2018. Determination of industrial lemon juice adulteration in organic lemone juice by statistical analysis and physicochemical characteristic. Food science and technology. 14 (73): 263-255.
16. Taghizadeh M, Asemi Z, Shakeri H, Gholsorkhi F & Takhtfiroozeh SM 2014. The Sensitivity and Specifity of Spectrophotometer and Polarimeter Methodes in the Detection of Fraud of Produced Lemon Juice in Iran. Journal of Tabriz University of Medical Sciences and Health Services. 36 (5): 16-21.
17. United States Department of Agriculture (USDA)/Foreign Agricultural Service 2010. Citrus: World Markets and Trade. http://usda.mannlib.cornell.edu/usda/fas/citruswm//2010s/2011/citruswm-01-27-2011.pdf.
18. Xu G, et al. 2008. Juice components and antioxidant capacity of citrus varieties cultivated in China. Food chemistry. 106 (2): 545-551.
19. Zhou T, et al. 2017. Protective Effects of Lemon Juice on Alcohol-Induced Liver Injury in Mice. BioMed research international. 2017.

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


© 2015 All Rights Reserved | Journal of Nutrition and Food Security

Designed & Developed by : Yektaweb