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Original ArticleOpen Access
Comparison of the Nutrient Content of Fresh Fruit Juices vs Commercial Fruit Juices
Densupsoontom N 
,
Jirapinyo P ,
Thamonsiri N ,
Wongam R ,
Phosuya P ,
Tritiprat A ,
Patraarat S ,
Pidatcha P ,
Suwannthol L
,
Jirapinyo P ,
Thamonsiri N ,
Wongam R ,
Phosuya P ,
Tritiprat A ,
Patraarat S ,
Pidatcha P ,
Suwannthol L PIPOP JIRAPINYO, M.D.*,
RENU WONGARN, B.A.*,
AMORNRA T TRITIPRAT, M.D.***,
PANNEE PIDATCHA, M.Sc. ****,
Objective : To compare the types and quantities of carbohydrate, electrolytes, pH and
osmolarity of fresh fruit juices and commercial fruit juices.
Material and Method : Forty kinds of fresh fruits available in Thai markets were analyzed
for types and quantities of carbohydrate, electrolyte, pH and osmolarity and compared with pre-
viously obtained data for commercial fruit juices.
Results : Most fresh fruit juices did not contain sucrose, whereas, commercial fruit juices
mostly have sucrose in the range of 3-112 giL. Although both fruit juices were acidic (pH varied from
3.6-6.7 and 3.2-5.8 of fresh juice and commercial juice), fresh fruit juices had a more neutral pH
than commercial fruit juices. Apple, guava, orange, pear, and pineapple juices from commercial
fruit juices had a high osmolarity compared with fresh fruit juices. All types of fresh fruit juices
contained less sodium than commercial ones, whereas, most fresh fruit juices contained more potas-
sium, phosphorus, and magnesium than commercial fluids.
Conclusion : The nutrient content of fresh fruit juices and commercial fruit juices from the
same kinds of fruits are not the same, possibly due to the manufacturing process. Therefore, physi-
cians should know the composition of fruit juices in order to advise patients properly.
Key word : Fresh Fruit Juices, Commercial Fruit Juices, Sucrose, Fructose, Glucose, Sorbitol,
Osmolarity, pH
RENU WONGARN, B.A.*,
AMORNRA T TRITIPRAT, M.D.***,
PANNEE PIDATCHA, M.Sc. ****,
Objective : To compare the types and quantities of carbohydrate, electrolytes, pH and
osmolarity of fresh fruit juices and commercial fruit juices.
Material and Method : Forty kinds of fresh fruits available in Thai markets were analyzed
for types and quantities of carbohydrate, electrolyte, pH and osmolarity and compared with pre-
viously obtained data for commercial fruit juices.
Results : Most fresh fruit juices did not contain sucrose, whereas, commercial fruit juices
mostly have sucrose in the range of 3-112 giL. Although both fruit juices were acidic (pH varied from
3.6-6.7 and 3.2-5.8 of fresh juice and commercial juice), fresh fruit juices had a more neutral pH
than commercial fruit juices. Apple, guava, orange, pear, and pineapple juices from commercial
fruit juices had a high osmolarity compared with fresh fruit juices. All types of fresh fruit juices
contained less sodium than commercial ones, whereas, most fresh fruit juices contained more potas-
sium, phosphorus, and magnesium than commercial fluids.
Conclusion : The nutrient content of fresh fruit juices and commercial fruit juices from the
same kinds of fruits are not the same, possibly due to the manufacturing process. Therefore, physi-
cians should know the composition of fruit juices in order to advise patients properly.
Key word : Fresh Fruit Juices, Commercial Fruit Juices, Sucrose, Fructose, Glucose, Sorbitol,
Osmolarity, pH
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