ABSTRACT

Fruits: as all we know is the major content of daily food habitat. Fruits is defined as the flowering part of the plant, they are ripened part of the ovary of plant together with adjacent tissues. Fruits are fleshy or pulpy in character often juicy and usually sweet with fragment, aromatic flavors. According to the major fruits that we have taken, like apple, grapes, sapota and orange. As it is known those fruits contain different level of vitamins, proteins, carbohydrate and minerals. These contents are measured here by the methods of Lowry extraction techniques, phosphate buffer and Benedicts quantitative process. Those fruits are also tested for there moisture content and ash content.

BROAD SPECTRUM ABOUT FRUITS

In broad terms, a fruit is a structure of plants that contains its seeds. Taken strictly, this definition excludes many structures that are "fruits" in the common sense of the term, such as those produced by non-flowering plants Fruits are the means by which many plants disseminate seeds.

CLASSIFICATION OF FRUITS
Fruits can be classified in to four types as follows:

SIMPLE FRUITS e.g. grapes COMPOUND FRUITS e.g. orange ACCESSORY FRUITS e.g. apple MULTIPLE FRUITS e.g. pineapple

ESTIMATION OF PROTEIN BY LOWRYS METHOD MATERIALS USED:Alkaline copper reagent: Folin phenol reagent: Samples (extracted protein)

PROCEDURE:
sample of fruits are taken in four test tubes

Then each of the samples was diluted with 1ml of folin phenol reagent. Then each of the samples was centrifuged and the supernatant were collected. 0.5ml of four different samples was taken in four different test tubes. Then 5ml of alkaline copper reagent added to each test tube and incubated at room temperature for 10minutes. To each test tube 0.5ml folin phenol reagent was added and contents were mixed well. Blue colour developed was read in calorimetrically at 640nm.

Estimation of protein by Lowrys method

OD AT

SAMPLES AMOUNT (ml)

APPLE 1

OD VALUES

0.196

GRAPES
ORANGE

0.285

640nm

0.423

SAPOTA

0.421

ESTIMATION OF PROTEIN USING PHOSPHATE BUFFER

PREPARATION OF 0.1M PHOSPAHTE BUFFER OF PH 7: MATERIALS: Monobasic buffer (potassium orthophosphate purified LR)( 13.9gm in 1000ml) [sol A] Dibasic Buffer (disodium hydrogen orthophosphate dehydrate purified) (26.825g in 1000ml) [sol B] And then 39ml of solution A and 61ml of solution B was taken and both of them were mixed well. PROCEDURE: 1 ml of each sample solution was taken to four different test tubes and 5ml of phosphate buffer (sol.A+sol.B) was added to each test tubes. Faint purple colour was developed and was read in calorimetrically at 540nm.

Estimation of protein using phosphate buffer

OD

SAMPLES

AMOUNT(ml)

OD VALUES

APPLE

1.21

AT

GRAPES

1.36

ORANGE

2.54

540nm

SAPOTA

2.52

ESTIMATION AND EXTRACTION OF GLUCOSE USING BENEDICTS QUANTITATIVE REAGENT:

MATERIALS: Benedicts quantitative reagent Standard glucose. PROCEDURE: 20gm of each sample (apple, sapota, grapes and orange) was weighed and grind with the help of grinder to extract juice. This juice further filtered through muslin cloth and supernatant was collected and volume measured. TRITATION Standard glucose is taken in burette. 5ml of BQR is taken into conical flask. Add 2-3 gm of sodium carbonate. Add few porcelain tiles to reduce the risk of pumping and heated at 600c. This is then titrated against standard glucose taken in burette. End point was chalky white precipitate with disappearance of blue colour. Titration is repeated to get concordant value.

SL.NO

VOLUM E OF BQR

BURETTE READING

VOLUME OF STD. GLUCOSE (ml)

CONCORDANT VALUE

INDICATOR

INITIAL 1 1 5 5 0 0

FINAL 9.2 9.2 9.2 9.2 9.2 9.2 SELF SELF

SA M P L ES
GRAPES APPLE ORANGE SAPOTA 5 5 5 5 0 0 0 0 1.2 1.3 1.8 0.6 1.2 1.3 1.8 0.6 1.2 1.3 1.8 0.6 SELF SELF SELF SELF

RESULTS OF TITRATION
1GRAM OF GRAPES CONTAINS = 395.8Mg OF GLUCOSE 1 GRAM OF APPLE CONTAINS = 353.84Mg OF GLUCOSE 1 GRAM OF ORANGE CONTAINS = 255.55 Mg OF GLUCOSE 1 GRAM OF SAPOTA CONTAINS = 766.66 Mg OF GLUCOSE

ESTIMATION OF MOISTURE CONTENT:

Four empty Petri plates were dried well and weighed (W1). 1gm of four different fruits (Apple, Orange, Grapes and Sapota) was weighed and kept in different Petri plates and weighed again (W2). Then Petri plates were kept in hot air oven at 1000c for 1 hour and then took out by the help of gloves and weighed (W3).

MOISTURE CONTENT= ( W2-W3/W1)* 100

SAMPLES
DRY PETRI PLATES WEIGHT (W1) WEIGHT OF PETRI PLATES WITH 1GM FRESH FRUIT (W2) WEIGHT OF PETRI PLATES AFTER 1HOUR INCUBATION AT 1000C MOISTURE CONTENT

APPLE 97.63 98.72 98.70 0.0204

ORANGE 89.89 91.72 90.24 1.64

SAPOTA 91.26 92.96 92.36 0.657

GRAPE 94.08 95.22 94.50 0.765

ESTIMATION OF ASH CONTENT:

Four empty Petri plates were dried well and weighed (W1). 1gm of four different fruits was weighed and kept in different Petri plates and weighed W2. Then the Petri plates were kept in hot air oven at 1000c for 2 hours. And after the Petri plates were took out and weighed again (W4). ASH CONTENT= (W2-W3/W1)*100 SAMPLES
DRY PETRI PLATES WEIGHT (W1) WEIGHT OF PETRI PLATES WITH 1GM FRESH FRUIT (W2) WEIGHT OF PETRI PLATES AFTER 1HOUR INCUBATION AT 1000C ASH CONTENT APPLE ORANGE SAPOTA GRAPE

98.04 93.04 92.28 0.775

91.71 92.71 91.70 0.011

92.04 93.04 92.28 0.825

94.27 95.38 94.52 0.91

RESULT AND CONCLUSION

According to the estimation and measurement of the different contents in the fruits like apple, grapes, orange and sapota. It is concluded that protein content of Sapota and orange is maximum than all. Water content of orange is more than all the fruits. The carbohydrate content of sapota is also maximum than other fruits. So it is then concluded that sapota juice contains almost all the ingredients when it is compared with all the taken fruit juices.