Knowledge about food composition is necessary both for specialists to assess the state of nutrition of the population and develop recommendations on nutrition, as well as for consumers to organize healthy individual nutrition. Russian Union of Juice Producers together with research organizations is working to systematize and expand knowledge about the composition of juices, as one of the important elements in the structure of human nutrition. Aim is to establish the nutrient profile of pineapple juice. Material and methods. Data analysis of reference books and scientific publications, conducting physic-chemical studies of industrially produced pineapple juice. Results and discussion. The nutrient profile shows the content of more than 30 nutritive and bioactive compounds in pineapple juice. Sugars in pineapple juice are represented by glucose, fructose and sucrose in an average ratio of 1:1:1.6, organic acids are mainly citric and L-malic acids, while the content of citric acid is 2-4 times higher than that of L-malic. A portion of industrially produced pineapple juice on average contains 10% of the daily human requirement for potassium and magnesium, about 15% for copper, 60-70% for vitamin C. The content of vitamin B1 and folate is about 7% of daily recommended level, vitamin B6 – about 12%. Pineapple juice is a source of manganese – a portion contains more than 100% of the adequate level of daily consumption of this trace element. Polyphenolic compounds are mainly represented by hydroxycinnamic acids, among which synaptic acid and its derivatives and p-coumaroyl chinic acid predominate (45-80% of all hydroxycinnamic acids in total). The content of hydroxycinnamic acids per serving averages 30% of the adequate level of their daily intake. Pineapple juice shows proteolytic activity (about 1 pe per 1 g of dry matter), which is associated with the content of the complex of proteolytic enzymes in pineapples. Conclusion. The most significant from the point of view of providing a human body with micronutrients and minor bioactive compounds for pineapple juice are manganese, vitamin C, hydroxycinnamic acids, copper, potassium, magnesium, and B vitamins (B1, B6, folates).
Citric acid makes up as much as 8 percent of some fresh pineapples, according to Drugs.com. Citric acid gives pineapples and citrus fruits their sourness, a flavor component so important that soft drink manufacturers add citric acid to many popular beverages.
Your saved search Name of saved search: Search terms:
- Yes
- No
Email:
Save citation to file Format:
- Create a new collection
- Add to an existing collection
Name your collection: Name must be less than 100 characters Choose a collection: Unable to load your collection due to an error
8 Scientific Health Benefits of Pineapple
FAQ
Do pineapples have citric acid?
Which fruit has the most citric acid?
Is pineapple the most acidic fruit?
Is A pineapple considered a citrus fruit?
Does pineapple have citric acid?
Many types of fresh fruit, including pineapple, contain citric acid, which gives fruit its tart flavor 4. However, while numerous components of pineapple contribute to its nutritional value, citric acid does not 4. Citric acid won’t hurt you, but it may contribute to acid reflux. Is This an Emergency?
Does pineapple contain sugar?
Yes, all fruits contain carbohydrates, which are a type of sugar. But that is no reason to fear him. Carbohydrates, especially those from fruits and vegetables, are very important for our health and the proper functioning of the body.
Is pineapple juice acidic?
Pineapple juice has many health benefits, but it can be too acidic for people with acid reflux or sensitive teeth.
How does pineapple get its acidity?
Pineapple gets its acidity from two different acids — malic and citric acid. These are naturally occurring acids that give pineapple its sour flavor, with citric acid increasing in the fruit until it’s ripe, per a September 2020 report by The American Society for Horticultural Science.