Physico-chemical evaluation of white and pink grapefruit (Citrus paradisi)‎ juice

Abstract EN

Two grapefruits juices from white and pink cultivars were studied to evaluate some physical properties, chemical, antioxidantive components, antioxidant activity, as well as, minerals and some vitamins.

The results showed that the white juice was higher in TSS, pH, TSS/Acid ratio with values 12.00%, 3.51, 10.61compared to 11.60%, 3.45 and 6.04 for pink juice; respectively.

Phosphorus was the predominant mineral present in white, pink juices fruits, followed by sodium and calcium with values of 93.31, 89.32; 57.81, 72.07; 48.65 and 21.59 mg/100ml, respectively.

The amounts of total carbohydrates, crude fiber, total dietary fibers in white and pink juices were found to be (8.09 and 8.47g/100ml); (1.82 and 1.21 g/100g D.W); (4.40 and 6.60 g/100g D.W); respectively.

The pink juice had a high antioxidant activity 88.86% when compared with white juice 81.00%, as a result of increasing in antioxidants components in pink juice.

The two varieties of grapefruit juice contained high percentage of vitamin C.

The vitamin C, vitamin B1 contents were in white juice were 39.23, 0.50 comparing with 38.82 mg/100ml and 0.65 mg/100 ml for white one.

The grapefruit juice has the potential to be further developed into a nutritionally interesting raw material for food and beverage applications