CHEMISTRY

INVESTIGATORY PROJECT

ON

ANALYSIS OF VEGETABLE
AND FRUIT JUICES

MICHELLE ARORA AND KSHITHI YADAV

XI
 ACKNOWLEDGEMENT
We would like to express our gratitude to Ms.Binju as
well as the respected principal Ms.Latha for giving us the
golden opportunity of doing an experimental project on
‘Analysis of fruit and vegetable juices’ and Ms.Soujanya
for making it possible. Research has increased our
knowledge and has made us well versed in this topic and
the significance of a well balanced diet.
 INDEX
S.No Topic
1 Introduction
2 Theory
3 Experiment
4 Conclusion
5 Bibliography
 INTRODUCTION
Every living organism requires energy. Energy is required to maintain their
structures, for their movement, respiration, sensitivity, growth, excretion, and
reproduction and other important life functions. When the body eventually
stops consuming energy, the organism is considered “dead”. Hence humans
seek food from which they obtain their nutrition. There are more than 40
different kinds of nutrients in food and they can generally be classified into
the following 7 major groups:
● Carbohydrates
● Proteins
● Fats
● Vitamins
● Minerals
● Dietary fiber
● Water

Although each of the 7 major groups of nutrients performs different and

unique functions in our body, they are all essential because they work
together and contribute to maintaining our health.Complete nutrition
requires ingestion and absorption of all these nutrients. Dietary habits and
choices play a significant role in the quality of life, health and longevity.
Diet is the kind of food that a person, animal, or community habitually eats.
A balanced diet is a diet that contains different kinds of foods in certain
quantities and proportions so that the requirement for calories, proteins,
minerals, vitamins and alternative nutrients is adequate and a small
provision is reserved for additional nutrients to endure the short length of
leanness. In addition, a balanced diet ought to offer bioactive
phytochemicals like dietary fiber, antioxidants and nutraceuticals that have
positive health advantages
 HEALTH BENEFITS OF A BALANCED DIET

● Healthy eating increases energy, improves the way your body

functions, strengthens your immune system and prevents
weight gain.
● Meets your nutritional needs. A varied, balanced diet provides
the nutrients you need to avoid nutritional deficiencies.
● Prevent and treat certain diseases. Healthful eating can prevent
the risk of developing certain diseases such as diabetes, cancer
and heart disease. It is also helpful in treating high blood
pressure.
● Following a special diet can reduce symptoms, and may help
you better manage an illness or condition.
● A healthy diet will assist you to feel higher, provide you with
more energy, and help you fight stress.
 CARBOHYDRATES

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, 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.

 PROTEINS
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 sulfur (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.
 FATS
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, and 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

to prevent anemia.
 THEORY
TOMATO

Tomatoes are consumed worldwide as fresh vegetables because of their high

contents of essential nutrients and antioxidant-rich phytochemicals. Tomatoes

contain minerals, vitamins, proteins, essential amino acids (leucine,

threonine, valine, histidine, lysine, arginine), monounsaturated fatty acids

(linoleic and linolenic acids), carotenoids (lycopene and β-carotenoids) and

phytosterols (β-sitosterol, campesterol and stigmasterol).an average tomato

consists of ash 8.75%, water 94.17 (g/100 g), moisture 91.18 (g/100 g), total

protein 17.71 (g/100 g), lipid 4.96 (g/100 g), carbohydrates 5.96 (g/100 g),

total sugar 50.60 (g/100 g), pH 3.83, energy 34.67 kcal/100 g, acidity 0.48%,

reducing sugar 35.84%, fructose 2.88%, glucose 2.45%, sucrose 0.02% and

total fiber 11.44 (g/100 g) .

 CARROT

Carrot is one of the important root vegetables rich in bioactive compounds

like carotenoids and dietary fibers with appreciable levels of several other

functional components having significant health-promoting properties. The

consumption of carrot and its products is increasing steadily due to its

recognition as an important source of natural antioxidants having anticancer

activity. chemical constituents of carrot- moisture (86%), protein (0.9%), fat

(0.2%), carbohydrate (10.6%), crude fiber (1.2%), total ash (1.1%), Ca (80

mg/100 g), Fe (2.2 mg/100 g) and p (53 mg/100 g)

CRANBERRY

Cranberry is abundant in nutritional components and many bioactive

compounds that have antioxidant properties.cranberry species are rich in

polyphenols such as phenolic acids, anthocyanins and flavonoids, and is one

of the few fruits that is high in proanthocyanidins, which is linked to many

health benefits.Cranberry has high amounts of benzoic acid and lower

amounts of 2,4-dihydroxybenzoic acid, p-hydroxybenzoic, and

o-hydroxybenzoic acids. The hydroxycinnamic acids in cranberry are

p-coumaric, sinapic, caffeic, and ferulic acids [18]. composition-water −

86...87 %, dry matter − 13.2 %, sugar − 3.65 %, pectin − 0.77 %, protopectin

− 0.35 %, fiber – 1.80 % and have rather high titrated acidity (2.5 %).

MANGO

Mango fruit also contains structural carbohydrates such as pectins and cellulose.

The major amino acids include lysine, leucine, cysteine, valine, arginine,

phenylalanine, and methionine. The lipid composition increases during ripening,

particularly the omega-3 and omega-6 fatty acids. They contain- Water

78.9-82.8,Ashes-0.34-0.52,Total lipid-0.30-0.53,Total protein 0.36-0.40,Total

carbohydrate 16.20-17.18, Total dietary fiber)0.85-1.06, Energy (kcal)62.1-190.

ONION

Onion contains diverse phytochemicals, including organosulfur compounds,

phenolic compounds, polysaccharides, and saponins. The phenolic and

sulfur-containing compounds, including onionin A, cysteine sulfoxides, quercetin,

and quercetin glucosides, are the major bioactive constituents of onion. It contains

89% water, 1.5% protein, 4% sugar, 2% fiber, 0.1% fat, and vitamins.
 ORANGE

For oranges known important volatiles include limonene, ethyl butanoate, octanal,

decanal, hexanal, (S)-linalool, and many other hydrocarbons, alcohols, aldehydes,

and esters. Paired with non-volatile compounds, such as sugars and acids, these

aromatic chemicals combine to evoke orange flavor.

Orange flesh is 87% water, 12% carbohydrates, 1% protein, and contains

negligible fat
 EXPERIMENT
AIM
To analyze some fruit and vegetable juices for the contents present in them

REQUIREMENTS
-test tubes

-burner

-litmus paper

-laboratory reagents

-juices of various fruits and vegetables

LABORATORY REAGENTS
-iodine solution

-ninhydrin solution

(or)

5% NaOH solution, 1%CuSO4 solution

-fehling solution A and fehling solution B

(or)

1% α-naphthol in ethanol and conc.H2SO4

PROCEDURE
1. Test For Acidity - Take 5 ml 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 2 ml 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

CusO, 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 2 ml of fehling's solution A and B and Iml

of fehling's solution B in a Test tube. If the solution turns red it indicates the

presence of sugar like maltose, glucose, fructose and lactose.

TOMATO

TEST OBSERVATION INFERENCE

acid/base pH paper turns red pH 4- acidic
starch Solution turns blue Presence of starch
confirmed
protein Solution turns blue Presence of protein is
confirmed
carbohydrates Red ppt is formed Presence of
carbohydrates
confirmed

CARROT

TEST OBSERVATION INFERENCE

acid/base pH paper changes pH 6- acidic
colour
starch No change in colour Absence of starch
protein Solution turns blue Presence of protein is
confirmed
carbohydrates No ppt Absence of
carbohydrates
CRANBERRY

TEST OBSERVATION INFERENCE

acid/base pH paper turns red pH 2.5- acidic
starch No change in color Absence of starch
protein Solution turns blue Presence of protein is
confirmed
carbohydrates No ppt Absence of
carbohydrates

MANGO

TEST OBSERVATION INFERENCE

acid/base pH paper turns red pH 4- acidic
starch No change in colour Absence of starch
protein No characteristic Absence of protein
observation
carbohydrates Red ppt is formed Presence of
carbohydrates
confirmed
ONION

TEST OBSERVATION INFERENCE

acid/base pH paper turns red pH 5- acidic
starch No change in colour Absence of starch
protein Solution turns blue Presence of protein is
confirmed
carbohydrates Red ppt is formed Presence of
carbohydrates
confirmed

ORANGE

TEST OBSERVATION INFERENCE

acid/base pH paper turns red pH 3- acidic
starch No change in colour Absence of starch
protein Solution turns blue Presence of protein is
confirmed
carbohydrates Red ppt is formed Presence of
carbohydrates confirmed
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 and starch

Carrots and cranberry contain proteins majorly

Mango contains carbohydrates

Onion and orange contain carbohydrates and proteins

 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. It is a natural merit, as living organism

require carbohydrate the most common for generating energy.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 realize their significance for a healthy,

disease-free, long lifestyle.

 BIBLIOGRAPHY
Comprehensive practical chemistry manual
Wikipedia
www.researchgate.net
www.narayanahealth.org
www.hsph.harvard.edu