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Comparison of Sugar Content in Bottled 100% Fruit Juice versus Extracted Juice of Fresh Fruit

January 2012
Food and Nutrition Sciences 03(11):1509-1513

DOI:10.4236/fns.2012.311196

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Case Western Reserve University School of Medicine

This paper presents findings of an experiment for the comparison of sugar concentration in extracted juice of fresh fruit to that of commercially-bottled 100% fruit juice with a “no sugar added” attribute. The goal of the study was to determine if the sugar content of bottled 100% fruit juice with a “no sugar added” label is equivalent to that of extracted juices of fresh fruits. The reported study was performed to address the potential concern that commercially-bottled 100% fruit juices with “no sugar added” may contain higher sugar content than extracted juice of fresh fruit. The fruit juices that were tested included apple, grapefruit, orange, pineapple, pomegranate, red grape and white grape. All bottled juices and fresh fruits were purchased in Toledo, Ohio, USA during the winter of 2012. The fresh fruits were juiced and three samples were tested for sugar concentration using a Brix refractometer. The same testing protocol was also applied to the bottled 100% fruit juice. Application of the Mann-Whitney test on the experimental data demonstrated no statistically significant difference (p > 0.05). The results suggested that the sugar content in the commercially bottled 100% fruit juice with the “no sugar added” label is an accurate representation of sugar content in the freshly-extracted juice of the corresponding fruit.

Hand-held optical refractometer.

…

. Typical Brix concentrations for common fruits.

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Average Brix concentrations for each fruit juice

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. Results of the Mann-Whitney Test.

…

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Content may be subject to copyright.

Available via license: CC BY 4.0

Content may be subject to copyright.

Food and Nutrition Sciences, 2012, 3, 1509-1513

http://dx.doi.org/10.4236/fns.2012.311196 Published Online November 2012 (http://www.SciRP.org/journal/fns) 1

Comparison of Sugar Content in Bottled 100% Fruit Juice

versus Extracted Juice of Fresh Fruit

Jasmine Y. Serpen

Southview High School, Sylvania, USA.

Email: gserpen@gmail.com

Received August 22nd, 2012; revised September 21st, 2012; accepted September 29th, 2012

ABSTRACT

This paper presents findings of an experiment for the comparison of sugar concentration in extracted juice of fresh fruit

to that of commercially-bottled 100% fruit juice with a “no sugar added” attribute. The goal of the study was to deter-

mine if the sugar content of bottled 100% fruit juice with a “no sugar added” label is equivalent to that of extracted

juices of fresh fruits. The reported study was performed to address the potential concern that commercially-bottled

100% fruit juices with “no sugar added” may contain higher sugar content than extracted juice of fresh fruit. The fruit

juices that were tested included apple, grapefruit, orange, pineapple, pomegranate, red grape and white grape. All bot-

tled juices and fresh fruits were purchased in Toledo, Ohio, USA during the winter of 2012. The fresh fruits were juiced

and three samples were tested for sugar concentration using a Brix refractometer. The same testing protocol was also

applied to the bottled 100% fruit juice. Application of the Mann-Whitney test on the experimental data demonstrated no

statistically significant difference (p > 0.05). The results suggested that the sugar content in the commercially bottled

100% fruit juice with the “no sugar added” label is an accurate representation of sugar content in the freshly-extracted

juice of the corresponding fruit.

Keywords: Sugar Content Analysis; Bottled Juice; Fresh Fruit Juice; 100% Juice Label; Brix Refractometer

1. Introduction

Fruits contain many beneficial qualities to one’s health;

they provide an abundance of vitamins, minerals, anti-

oxidants and fibers, which are all essential for the human

diet [1]. Many people consume fruit juices on a daily

basis. Fruit juices are a convenient way for people to

receive the benefits of various fruits. However, they may

also have high sugar content. Although the sugar is natu-

ral, it may not be healthy in high quantities. It was sug-

gested that too much sugar could pose harmful health

effects, as people could develop diabetes, obesity, heart

disease, and other complications from excess consump-

tion [2]. Recently, companies have been marketing fruit

juices with the “no sugar added” feature, in part, to ad-

dress the concern of exceeding the daily-recommended

intake for sugar.

The comparison of the sugar content in freshly-ex-

tracted fruit juice with the sugar content in bottled 100%

fruit juice claiming to have “no sugar added” is of inter-

est for a number of reasons. It is important to know if the

juices with the “no sugar added” claim truly represent the

sugar content of juice extracted from the corresponding

fresh fruit. If the sugar content in bottled fruit juice with

the “no additional sugar” label is higher than that of

freshly-extracted fruit juice, people may want to recon-

sider the amount of commercially-bottled fruit juice they

consume.

Fructose is one of the most abundant sugars in fruit

juice. Some people believe fructose is healthier than su-

crose because it is found naturally in fruit, however it can

be equally harmful [3]. Fructose, also known as fruit

sugar, is a simple monosaccharide absorbed directly into

the bloodstream during digestion. Fruits, vegetables, and

honey are all natural sources of fructose. Three common

forms of fructose are crystalline fructose, high-fructose

corn syrup, and sucrose. Crystalline fructose is derived

from corn, and has the highest concentration of fructose.

High-fructose corn syrup is a combination of fructose

and glucose. Sucrose is a compound of one molecule of

glucose and one molecule of fructose [4], and is com-

monly referred to as table sugar [5]. Excessive amounts

of fructose consumption has been tied to negative health

effects [6]. The study reported in [6] reached a number of

conclusions as follows. Fructose is likely a primary cause

of symptoms in certain patients with functional bowel

disturbances. The ever-increasing occurrence of obesity,

diabetes mellitus, and non-alcoholic fatty liver disease

could be the result of excessive fructose intake as well.

Comparison of Sugar Content in Bottled 100% Fruit Juice versus Extracted Juice of Fresh Fruit

1510

Finally, fructose may promote the formation of toxic

advanced glycation-end products, which may contribute

to diabetes, the aging process, and the thickening of ar-

tery walls [6].

Sugar content varies depending on the type of fruit.

All fruit juices contain fructose, but vary in their amount

of sucrose, glucose, and sorbitol [7]. Fruits that are rela-

tively low in sugar include lemon, lime, rhubarb, rasp-

berry, blackberry, and cranberry. Fruits that have low to

medium sugar content include strawberry, casaba melon,

papaya, watermelon, peach, nectarine, blueberry, canta-

loupe, honeydew melon, and apple. Fruits that are fairly

high in sugar content include plum, orange, kiwi, pear,

and pineapple. Fruits that are considered very high in

sugar content include tangerine, cherry, grape, pome-

granate, mango, fig and banana. The fruits with very high

sugar content will have correspondingly high sugar con-

tent when their juice is extracted. In general, the level of

sugar in the juice of a fruit is correlated to the level of

sugar in the fruit itself. This indicates that grape and

pomegranate juice are very high in sugar content. It is

also relevant to note that not all fruits are made into

juices. Some of the fruits made into commercial bottled

juices include lemon, lime, cranberry, watermelon, apple,

grape, pomegranate, cherry, and orange [8].

A number of studies evaluated the health-related im-

pact of fruit juice in different forms such as bottled, pas-

teurized, freshly-extracted etc. [9-14]. In one such study,

it was suggested that daily fruit requirements could be

met by consuming 100% fruit juice [9], although other

studies in the past have evaluated 100% fruit juice as a

sweetened beverage with unhealthy consequences with

regard to weight. The study reported in [9] also evaluated

the contribution of 100% fruit juice to diet quality. Par-

ticipants in the study ranged in age from two to nineteen

plus years old. A survey was conducted to analyze their

usual intake of 100% fruit juice. The participants were

split into four age groups as follows: two to five, six to

twelve, thirteen to eighteen, and nineteen plus years old.

The percentages of the participants that consumed 100%

fruit juice ranged from 45 to 71. The consumption of

fruit juice was associated with higher energy intake in all

groups except for the two-to-five-year-old group. The

usual fruit juice intake exceeded guidelines for the

two-to-five-year-old age group, but was associated with

better overall diet quality in all groups. The conclusion

was that 100% fruit juice should be a healthy part of

one’s diet, but only in moderation [9].

Another study reported the concentration of fructose,

glucose, sucrose, pH and acid levels in fruit juices, fruit

drinks, carbonated beverages and sport drinks to facili-

tate an assessment of impact on dental health [10]. The

fruit juices, fruit drinks and carbonated beverages con-

tained an average combined sugar amount of 9.3% -

9.8%, and sports drinks contained 4.4%. Fruit juices had

the highest amount of acid, approximately 2 to 3 times

higher than the others. The study concluded that fruit

juices, fruit drinks, and carbonated beverages have the

same carcinogenicity, which refers to the contribution to

tooth decay development [10], when testing the total

amount of sugar and acidity.

Insulin is a hormone produced by the pancreas to

regulate glucose. Insulin must be regulated, but not sup-

pressed. Insulin causes sugars to enter cells, which then

provides the brain with a satisfactory feeling [11]. One

study reports that with oranges there was a smaller insu-

lin response to the fruit than the juice [12]. In grapes, the

insulin response to the fruit was greater than the juice.

The study concluded that grapes appeared to be more

insulinogenic than oranges, meaning they stimulate the

production of insulin to a larger degree. This indicates

that orange juice leads to greater insulin production than

an actual orange fruit, while grapes appear to induce

more insulin production than grape juice [12].

Contribution of 100% fruit juices to the epidemic of

obesity was analyzed in a study reported in [13]. When

fruits are juiced, the nutritional portion, the fiber, is dis-

carded. Researchers claim that calories and sugar ob-

tained from liquid extracted from fresh fruit do not pro-

vide feelings of fullness, which in turn may cause people

to consume excessive amounts. The study reported in the

same article suggests that while some studies show an

improved diet quality with the consumption of 100%

fruit juice, other studies demonstrate correlations be-

tween increased juice consumption and increased risk of

obesity and diabetes [13]. Along similar lines, a different

study analyzed the correlation between excess 100% fruit

juice consumption in children and short stature or obesity.

A cross-sectional study was used on a population-based

sample of healthy children. 116 two-year-old children

and 107 seven-year-old children were recruited for two

years along with their primary caregivers and parents.

Mean dietary intake, height and weight were calculated

and analyzed for 168 of these children. Results were in-

terpreted to suggest that consumption of greater than

twelve ounces of fruit juice per day in younger children

may be associated with short stature and obesity [14].

Excessive sugar consumption is an ongoing concern. It

is therefore important to validate the claim of “no sugar

added” appearing on 100% fruit juice bottles. Accord-

ingly, an experiment was proposed to determine and to

compare the level of sugar content in freshly-extracted

fruit juices to purchased 100% fruit juices with a “no

sugar added” label as available to consumers in the USA.

2. Materials and Methods

The experimental methodology entailed direct measure-

ment of sugar concentration in units of Brix using a re-

Comparison of Sugar Content in Bottled 100% Fruit Juice versus Extracted Juice of Fresh Fruit

1511

fractometer [15,16]. The refractometer is made of a rug-

ged exterior of plastic and metal to protect the optical

lenses, prisms and mirrors inside. Towards one end, there

is a slide with a lid to place the liquid and on the opposite

end is the viewing hole, which resembles a monocular

eyepiece as seen in Figure 1. The theory of operation for

refractometry is presented in [17]. The refractometer

used for the experiments reported in this study measures

the percent Brix, or relative sugar concentration, of a

liquid sample. Depending on the amount of sugar in the

sample, the refractometer, which works similarly to a

prism, will give a reading on the index. The sugar level is

determined by reading the value where two colors on the

index, blue and white, meet [16].

grape, and white grape. The juicer was cleansed in be-

tween each juicing using soap and water. The sugar con-

tent for each fruit juice was tested using the refractometer

using three samples from the same bottle of purchased

juice or extracted juice of fresh fruit, and was recorded.

The sugar contents of the extracted juices were compared

to those of the bottled juices claiming to have “no sugar

added”. Experimentally measured data were analyzed

using the Mann-Whitney test for statistically significant

differences.

3. Discussion

Typical sugar content concentrations in Brix are shown

for a number of common fruits in Table 1 to serve as a

point of reference for the subsequent discussion in this

section [15]. Measurement values of the experiment are

presented in Figure 2. In the apple, red grape, and pine-

apple juices, the sugar concentration was higher for the

fresh fruit juice. For the orange, grapefruit, white grape,

and pomegranate juices, the sugar concentrations were

higher in the commercially-bottled 100% fruit juices.

The findings indicate that the values for the sugar con-

centration of natural and bottled fruit juices with a “no

sugar added” attribute were within close proximity of

each other, ranging in difference only a few degrees Brix.

Bottled juices and fresh fruits were purchased at vari-

ous local grocery stores in Toledo, Ohio, USA at differ-

ent times during the winter of 2012. The fresh fruits in-

cuded apple, grapefruit, orange, pineapple, pomegranate,

red grape, and white grape. A fruit juicer was used to

extract the juice of the fresh fruits. The following 100%

fruit juices designated as “no sugar added” were purchased:

apple, grapefruit, orange, pineapple, pomegranate, red

Table 1. Typical Brix concentrations for common fruits.

Type of fruit Brix concentration in %

Oranges, pears 8 - 13

Apples, melons 11 - 16

Strawberries, peaches 7 - 12

Grapes 15 - 26

Watermelons, plums 9 - 15

Figure 1. Hand-held optical refractometer.

Figure 2. Average Brix concentrations for each fruit juice

Comparison of Sugar Content in Bottled 100% Fruit Juice versus Extracted Juice of Fresh Fruit

1512

A Mann-Whitney statistical test [18] based on a com-

parison of medians indicated there was not a significant

difference in the sugar contents of freshly-extracted and

purchased 100% bottled fruit juice in all tested flavors as

presented in Table 2. This suggests that the sugar con-

centration of purchased 100% fruit juices with “no sugar

added” appears to represent the true sugar content of the

corresponding fresh fruit, in its liquid form.

Although the sugar content comparison failed to yield

any differences between bottled and freshly-extracted

fruit juices, it is relevant to note other beneficial ingredi-

ents or nutrients that are found in freshly-extracted fruit

juice. The comparison between freshly-extracted and

commercial fruit juices has been reported in prior studies

[19,20]. One such study analyzed juices hand-extracted

from pineapple, Hamlin and Valencia oranges in com-

parison to various brands of processed orange juice [19].

Several volatile components were evaluated including

alcohols, aldehydes, esters, and hydrocarbons. Results

demonstrated that fresh squeezed unpasteurized juice had

the highest level of volatile components. Pasteurization

of single strength juice not made from concentrate

caused no significant changes in volatile flavor composi-

tion in comparison to fresh orange juices. Significant

changes in volatile compounds occurred in juices recon-

stituted from concentrates. Canned juices and 10% or-

ange juice were also compared to the 100% orange juice

products and were found to have a significantly lower

flavor quality in comparison to fresh orange juice [19].

Another study compared the nutrient content of fresh and

commercial fruit juices, specifically looking at types and

amounts of carbohydrates and electrolytes along with pH

and osmolarity [20]. Forty types of fresh fruits were ana-

lyzed and compared to data obtained earlier regarding

commercial fruit juices. Results demonstrated differences

in nutrient content among fresh and commercial fruit

juices obtained from the same fruit. Sucrose was more

frequent in commercial fruit juices, and rare in fresh

juices. Fresh fruit juices had a more neutral pH level than

commercial fruit juices, demonstrating a higher acidic

Table 2. Results of the Mann-Whitney Test.

Mann-Whitney Test Parameter Values

Type of Fruit W p

Apple –4.5 0.08

Red Grape 4.5 0.08

White Grape –3.0 0.26

Orange –4.5 0.08

Grapefruit –4.5 0.08

Pomegrante –4.5 0.08

Pineapple 4.5 0.07

content in commercial fruit juices. Commercial juices

derived from apple, guava, orange, pear, and pineapple

had a higher solute concentration than corresponding

fresh juices. All tested fresh juices demonstrated lower

sodium levels than commercial versions. A majority of

the fresh fruit juices contained higher levels of nutrients

such as: potassium, phosphorus and magnesium than the

commercial juices [20]. Therefore, when there is choice

available, it is reasonable to suggest that a consumer is

likely better off with respect to a balanced diet if (s)he

consumes fresh squeezed fruit juice.

4. Conclusions

This paper presents an experimental study on the com-

parison of sugar content between 100% fruit juices that

are sold in bottles in the marketplace in the USA and

those that are freshly extracted from fruit. Statistical

analysis of the experiment results indicated that there

was no significant difference in the sugar concentrations

between the two in all tested varieties.

This is a finding that favors consumers who are par-

ticularly concerned with sugar consumption. However, it

is important to recognize the limitations of this study.

The validity of the results could have been affected by

the country of origin, surrounding climate, or brand of

fresh fruits, among other possible factors.

5. Acknowledgements

The author acknowledges the scientific and technical

guidance provided by Dr. Gursel Serpen, PhD, and Mrs.

Blythe Tipping.

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Fruit and vegetable intakes are major modifiable determinants of risk for non-communicable disease(1), yet intake levels remain low(2) and multiple barriers (cost, access, perishability, preparation skills) exist(3,4). 100% fruit and vegetable juices contain key micronutrients and bioactive compounds (5–7) and may help circumvent these barriers to consumption(6,7). However, their role in dietary guidelines and models of healthy eating remains controversial due to their free sugars and reduced dietary fibre content, relative to whole fruits and vegetables(6,7). Therefore, we conducted a systematic umbrella review of systematic literature reviews (SLRs) with meta-analyses assessing the relationships between 100% juice consumption and human health outcomes. Four databases (Medline, Cochrane Library, EMBASE, and CINAHL) were systematically searched for SLRs with meta-analyses of human prospective cohort, case-control, and intervention studies examining the relationship between 100% juice and any health outcome through to 20th October 2022. Screening (Covidence), quality (GRADE)(8), risk of bias (ROBIS)(9) and content overlap (corrected covered area(10)) tools were applied, and extracted data were narratively synthesised. The protocol was pre-registered (PROSPERO) and conducted according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) checklists. 15 SLRs on 100% fruit juice including 51 primary meta-analyses, 6 dose-response analyses, and 87 sub-analyses were eligible for inclusion. No eligible studies on vegetable juice were found. Included studies represented data from almost 2 million subjects with a range of doses (50-1200mL/day) and timeframes (hours to years). Significant improvements in health outcomes were found in 19.6% of included meta-analyses (blood pressure, flow-mediated dilation, IL-6, c-reactive protein, and stroke mortality), and increased disease risks were found in 5.9% of included meta-analyses (CVD mortality, prostate cancer, and type II diabetes). The remainder (74.5%) found no significant difference (blood lipids, weight, liver function, metabolic markers, colorectal and breast cancers, and multiple inflammatory markers). The ROBIS quality assessment rated nine SLRs as low risk of bias, three as unclear and three as high. Using GRADE, confidence in the body of evidence ranged from very low (27 primary and 79 secondary meta-analyses) to low (19 primary and 13 secondary meta-analyses), and medium (4 primary and one secondary meta-analyses.) Findings show 100% juice consumption has limited risks of harm and some potential benefits, over a broad range of doses, including some that are relatively high, and time periods. The positive associations between 100% juice consumption and specific health outcomes relevant to population health may be explained by multiple mechanisms, including the vitamin, mineral, and bioactive contents. The balance of evidence suggests that 100% may have a neutral or beneficial place in general, population-level dietary guidelines.

Fruit Quality and Plant Productivity of A Cherry Tomato (Solanum lycopersicum var. cerasiforme) Grown under Different Irrigation Regimes during the Reproductive Phase

Article

Full-text available

Apr 2024

The impact of water deficit severity and the specific growth stages at which water stress is applied have been found to have significant implications for both tomato yield and fruit quality. Recent findings have highlighted the influence of water deficits during the reproductive phase on tomato fruit quality. This study aimed to assess the effects of deficit irrigation on tomato fruit quality and overall plant productivity. Cherry tomatoes (Solanum lycopersicum var. cerasiforme) were grown in a greenhouse from August to November 2022. Three distinct watering regimes were implemented: Daily watering (T1), watering every 3 days (T2) and watering every 7 days (T3), starting from the flowering stage and continuing through subsequent plant development stages. The mean soil metric potentials (SMP) were −4.9, −29.7 and −52.8 kPa for T1, T2 and T3, respectively. Various traits of fruit size, fruit biomass, total soluble solids (TSS), water content, glucose content and lycopene content were measured. Additionally, the overall plant biomass and root-to-shoot ratio were evaluated. The results revealed that traits of the fruit size, such as diameter, length, volume and fresh weight, were most favorable when plants were subjected to the T2 watering regime, while higher and lower watering frequencies led to smaller fruit sizes. Interestingly, the TSS concentration had the most pronounced response to drought stress, indicating increased fruit sweetness. However, the fruit water content, glucose content and lycopene content remained unaffected by the different watering regimes. Furthermore, plants subjected to the T3 with the minimum SMP at −196.4 kPa exhibited enhanced development of the root system, prioritizing resource acquisition such as water and mineral nutrients over shoot components. In conclusion, this study provided valuable insights for agricultural practitioners, offering a range of alternatives that can inform optimal irrigation strategies that effectively enhance the quality of cherry tomato yields. HIGHLIGHTS Water deficits during the reproductive phase have a notable impact on tomato fruit quality Three distinct watering regimes, including daily watering (T1), watering every 3 days (T2) and watering every 7 days (T3), were implemented, with mean soil metric potentials for T1, T2 and T3 recorded at −4.9, −29.7 and −52.8 kPa, respectively T2 watering regime resulted in the most favorable fruit size (diameter, length, volume and fresh weight), while higher and lower watering frequencies led to smaller fruit sizes Total soluble solid concentration showed a pronounced response to drought stress, indicating increased fruit sweetness, while glucose content and lycopene content were unaffected by different watering regimes The study provides valuable insights for agricultural practitioners, suggesting alternative irrigation strategies to enhance the quality of cherry tomato yields GRAPHICAL ABSTRACT

QUANTITATIVE DETEEMINATION OF SUGAR CONTENT IN COLA DRINKS OF DIFFERENT BRANDS VIA A GRAGH SLOPE

Article

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Jun 2025

Quantitative Assessment of Juice Content, Citric Acid and Sugar Content in Oranges, Sweet Lime, Lemon and Grapes Available in Fresh Fruit Market of Quetta City

Article

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Jan 2015

The reported study was performed to address the nutritional analysis viz., Juice contents, Total Sugar and citric acid contents of various fruit juices. The fruit juices that were tested included orange, Sweet lime, Lemon and grape. The fruit samples were brought at various intervals to laboratory of SBK Women's University, Quetta. The samples were washed with distilled water and were kept at room temperature. The selected physiochemical characteristics of the fruits were then evaluated on the same day. The results for all the selected physiochemical parameters were found significant at different intervals. Being an acidic fruit lemon contained highest concentration of citric acid as compared to other fruits but in contrast grapes and orange were found to be highly rich in contents of total soluble solids respectively. It is concluded from the study that all the fruits were highly juicy but lemon were found as a rich source of citric acid and grapes and orange can be used as a rich source of sugar.

Nutritional and Phytochemical Evaluation of Kanya (Diospyros mespiliformis) Juice: A Potential Functional Beverage for Enhanced Food Security

Article

Full-text available

Jun 2024

Nutritional and phychemical properties of kanya fruit juice

The effect of packaging materials on the quality of Salak Pondoh (Salacca zalacca (Gaertn.) Voss)

Conference Paper

Jan 2024

Diet quality is positively associated with 100% fruit juice consumption in children and adults in the United States: NHANES 2003-2006

Article

Full-text available

Feb 2011
Nutr J

One hundred percent fruit juice (100% FJ) has been viewed by some as a sweetened beverage with concerns about its effect on weight. Little regard has been given to the contribution of 100% FJ to diet quality. In this study data from the 2003-2006 National Health and Nutrition Examination Survey were used to examine the association of 100% FJ consumption with diet quality in participants 2-5 years of age (y) (n = 1665), 6-12 y (n = 2446), 13-18 y (n = 3139), and 19+y (n = 8861). Two 24-hour dietary recalls were used to determine usual intake using the National Cancer Institute method. Usual intake, standard errors, and regression analyses (juice independent variable and Healthy Eating Index-2005 [HEI-2005] components were dependent variables), using appropriate covariates, were determined using sample weights. The percentage of participants 2-5 y, 6-12 y, 13-18 y, and 19+y that consumed 100% FJ was 71%, 57%, 45%, and 62%, respectively. Usual intake of 100% FJ (ounce [oz]/day) among the four age groups was: 5.8 ± 0.6, 2.6 ± 0.4, 3.7 ± 0.4, and 2.4 ± 0.2 for those in age groups 2-5 y, 6-12 y, 13-18 y, and 19+y, respectively. Consumption of 100% FJ was associated with higher energy intake in 6-12 y, 13-18 y, and 19+y; and higher total, saturated, and discretionary fats in 13-18 y participants. Consumption of 100% FJ was associated with higher total HEI-2005 scores in all age groups (< 0.0001). In 100% FJ consumers, total and whole fruit consumption was higher and intake of added sugars was lower in all age groups. Usual intake of 100% FJ consumption exceeded MyPyramid recommendations for children 2-5 y, but was associated with better diet quality in all age groups and should be encouraged in moderation as part of a healthy diet.

Excess Fruit Juice Consumption by Preschool-aged Children Is Associated With Short Stature and Obesity

Article

Full-text available

Jan 1997
Pediatrics

In a referral population of young children, excessive fruit juice consumption has been reported to be a contributing factor in nonorganic failure to thrive. To evaluate, in a population-based sample of healthy children, fruit juice consumption and its effects on growth parameters during early childhood. Cross-sectional study. General primary care health center in upstate New York. One hundred sixteen 2-year-old children and one hundred seven 5-year-old children, who were scheduled for a nonacute visit, and their primary care taker/parent were recruited over a 2-year period. For 168 children (ninety-four 2-year-old children and seventy-four 5-year-old children), mean dietary intake was calculated from 7 days of written dietary records, entered, and analyzed using the Minnesota Nutrition Data System. Height was measured using a Harpenden Stadiometer. Weight was measured using a standard balance beam scale. The 2-year-old and 5-year-old children consumed, on average, 5.9 and 5.0 fl oz/day of fruit juice and 9.8 and 11.0 fl oz/day of milk, respectively. Nineteen children (11%) consumed > or = 12 fl oz/day of juice. Forty-two percent of children consuming > or = 12 fl oz/day of juice had short stature (height less than 20th sex-specific percentile for age) vs 14% of children drinking less than 12 fl oz/day of juice. Obesity was more common among children drinking > or = 12 fl oz/day of juice compared with those drinking less juice: 53% vs 32% had a body mass index > or = 75th age- and sex-specific percentile; 32% vs 9% had a body mass index > or = 90th age- and sex-specific percentile; and 32% vs 5% had a ponderal index > or = 90th age-specific percentile. After adjustment for maternal height, child age, child sex, and child age-sex interaction, children consuming > or = 12 fl oz/day of juice, compared with those drinking less than 12 fl oz/day of juice, were shorter (86.5 vs 89.3 cm and 106.5 vs 111.2 cm for the 2-year-old and 5-year-old children, respectively) and more overweight (body mass index = 17.2 vs 16.3 kg/m2 and ponderal index = 18.4 vs 16.8 kg/m3). Consumption of > or = 12 fl oz/day of fruit juice by young children was associated with short stature and with obesity. Parents and care takers should limit young children's consumption of fruit juice to less than 12 fl oz/day.

A15. Public attitudes towards the healthiness of fruit juices

Article

Oct 2000

K. I. France

Background Fruit juice is a major part of children’s diets and accounts for a large proportion of their fruit and vegetable servings. People may confuse fruit juice with fruit drinks. This can cause problems as people could possibly substituting a portion of fruit for a drink, which contains little or no fruit. Studies have shown that excessive consumption of fruit juice can lead to health problems in children, including short stature, obesity, nonorganic failure to thrive and carbohydrate malabsorption. An increase in dental erosion has also been noted which appears to correlate with an increase in fruit juice and carbonated beverage consumption. Aims The aim of this study was to find out what the general public’s attitudes are towards the healthiness of fruit juice. Methods A mini focus group and a questionnaire were the methods used for data collection. The subjects were parents of children aged 12 or under in a local primary school. Results Overall, the study group had a poor knowledge of the difference between fruit juice and drinks, and knowledge of sugar content was poor. The group had a good knowledge of fruit content. Fruit juice was regarded as being a health drink. They were unsure if excessive consumption could damage children’s health or not. Their main concern was regarding their children’s teeth. The factor identified as being most influential when choosing a drink was flavour, followed closely by healthiness. Nutritional knowledge was generally poor. The average daily intake of juice was 650 mL (22.8 floz), considerably more than the value recommended by several experts. Conclusion There is a need for nutritional education regarding the consumption of fruit juice. The public should be made more aware of the potential problems associated with excessive fruit juice consumption without discouraging fruit juice intake altogether, as it is an important source of fruit in the diets of young children.

Volatile flavor components of fresh and processed orange juices

Article

Apr 1990

Fresh juices from Hamlin, Pineapple, and Valencia oranges and different commercial brands of processed orange juices were analyzed for volatile flavor components by a headspace analysis technique. Twenty components including eight alcohols, four aldehydes, three esters, and five hydrocarbons were identified and quantified. Unpasteurized and pasteurized single-strength juices not made from concentrate did not show marked changes in the profile of flavor components when compared to fresh juice. In contrast, pasteurized reconstituted juices from concentrate showed decreases in acetaldehyde, methyl acetate, methyl butyrate, and ethyl butyrate with increases in decanal, octanal, and linalool. Aseptically packaged single-strength juice, canned juice, and a 10% juice drink exhibited increased α-terpineol. Canned juice and the 10% juice drink also exhibited low levels of ethyl butyrate, acetaldehyde, hexanal, and limonene and total disappearance of ethyl acetate. This procedure has potential for routine monitoring of quality of processed citrus products.

Improving the flavor of fresh fruits: genomics, biochemistry, and biotechnology: Tansley review

Article

Apr 2010
NEW PHYTOL

Harry J. Klee

It is generally accepted that the flavor quality of many fruits has significantly declined over recent decades. While some of this decline can be linked to selection for certain traits, such as firmness and postharvest shelf life, that run counter to good flavor, a major contributing factor has been the challenge of breeding for such a complex quality trait. Flavor involves integration of sugars, acids and a set of 20 or more volatile chemicals. Together, these compounds involve a large number of primary and secondary metabolic pathways, many of which have only recently been established. This review describes recent advances in the understanding of the pathways and genes controlling synthesis of the volatile components of flavor. Because of tomato's unique role as a model for fruit development, the review emphasizes advances in this fruit. In the last decade we have literally advanced from a list of chemicals known to influence flavor to a detailed understanding of how and where they are made. However, our knowledge of the regulation of the critical metabolic pathways is still limited. Nonetheless, the pieces are in place for rapid advances to be made in the manipulation of flavor chemistry in the immediate future.

The role of dietary fiber in satiety, glucose, and insulin: Studies with fruit and fruit juice

Article

Mar 1981

Healthy volunteers ingested sugar-equivalent meals of oranges and orange juice and of grapes and grape juice. Satiety, assessed by two subjective scoring systems, was greater after whole fruit than after juice and the return of appetite was delayed. With oranges, as previously reported with apples, there was a significantly smaller insulin response to fruit than to juice and less postabsorptive fall in plasma glucose. With grapes, the insulin response to the whole fruit was, paradoxically, more than that to the juice, while postabsorptive glucose values were similar. The glucose in grapes appeared to be more insulinogenic than that in oranges and apples. Conversely, grape juice evoked less insulin than expected, possibly because its high osmolality delayed gastric emptying. However, diluting it did not increase its insulinogenicity. The plasma insulin and glucose responses to fruit appear to depend on the fiber as well as the glucose content of the fruit.

Sugar Content, Acidity and Effect on Plaque pH of Fruit Juices, Fruit Drinks, Carbonated Beverages and Sport Drinks

Article

Feb 1984

D Birkhed

The concentration of fructose, glucose and sucrose, the pH and the titratable amount of acid were analyzed in the following groups of soft drinks (8–11 samples per group): (1) fruit juices, (2) fruit drinks, (3) carbonated beverages and (4) sport drinks. Moreover, the effect of representative products on pH changes of dental plaque was studied in two groups of teenagers with 16 or 19 subjects per group. The fruit juices, fruit drinks and carbonated beverages contained, on average, a total amount of sugars (fructose + glucose + sucrose) of 9.3–9.8&percnt;. The corresponding value for sport drinks was 4.4&percnt;. The sucrose content was high in 1-week-old fruit drinks and carbonated beverages, but decreased, by spontaneous hydrolysis, to relatively low values when stored at room temperature for 5 months. The mean pH values in the various soft drinks varied between 3.1 and 3.6. Fruit juices had the highest titratable amount of acid, approximately 2–3 times higher than the three other groups of products. Mouth rinses with orange juice, orange drink and Coca-Cola® resulted in low and about the same plaque pH. The sport drinks (Gatorade® and Pripps Pluss®) induced also low plaque pH values but somewhat less than the other products (p < 0.01). When Coca-Cola was consumed either from a glass or with a straw, the pH decrease was significantly smaller compared to a mouth rinse with the same product (p < 0.001). To conclude, the results from the present investigation indicate that commonly used soft drinks, i.e. fruit juices, fruit drinks, carbonated beverages and sport drinks, have about the same ‘cariogenicity’ as far as the total amount of sugars, acidity and the effect on plaque pH are concerned.Copyright © 1984 S. Karger AG, Basel

Carbohydrate Absorption From Fruit Juice in Young Children

Article

Apr 1995

To compare carbohydrate absorption following ingestion of apple juice and white grape juice in 28 healthy children. Randomized, double-blind crossover study. Outpatient pediatric clinic at Maimonides Medical Center. A total of 18 healthy infants (mean age 6.3 months) and 10 toddlers (mean age 18.0 months), representing those ages when juice is first introduced (6 months) and when juice comprises a large portion of the diet (18 months). Breath hydrogen (H2) testing was performed after age-specific servings of white grape juice or apple juice, 4 and 8 ounces respectively, were consumed. These portions provided approximately 1 g of fructose per kg of body weight. Breath H2 responses of > 20 ppm were considered positive, indicating incomplete absorption of fruit juice carbohydrates. In the combined age groups, carbohydrate malabsorption occurred more frequently after apple juice consumption (54%) than after white grape juice (19%; P < .001). Significant differences in area under the breath H2 curve (AUC) were also found between the two juices in both age groups. Among toddlers, the differences between the mean peak breath H2 responses were significant (48 ppm after apple juice consumption compared with 12 ppm after white grape juice; P < .001). These differences were not significant in the infant group. Significant differences (P < .05) were seen between the two age groups after consumption of apple juice; the toddlers exhibited a greater number of positive breath H2 responses and higher peak responses compared with the infants. Data from the children who drank both juices showed significant differences in peak breath H2 responses after consumption of apple juice compared with white grape juice (P < .005). The study demonstrated less carbohydrate malabsorption following ingestion of white grape juice compared with apple juice in healthy 6- and 18-month-old children.

Juicy Details-Why Fruit Juices Pose a Hazard to Our Health

Jan 2006

J Briffa

J. Briffa, "Juicy Details-Why Fruit Juices Pose a Hazard to Our Health," 2006. http://www.drbriffa.com/2006/11/10/juicy-details-why-fr uit-juices-pose-a-hazard-to-our-health/

Adverse Effects of Dietary Fructose

Jan 2005
ALTERN MED REV
294-306

A Gaby

A. Gaby, "Adverse Effects of Dietary Fructose," Alternative Medicine Review, Vol. 10, No. 4, 2005, pp. 294-306.

Comparison of Sugar Content in Bottled 100% Fruit Juice versus Extracted Juice of Fresh Fruit

Abstract and Figures

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