Determination and Comparative Study of Sugars and Synthetic Colorants in Commercial Branded Fruit Juice Products

Table 1

Total sugar content in fruit nectars (Lane and Eynon titration method and spectrophotometric method).

Brand	Product	Total sugar content (g/100 mL)
		Lane and Eynon titration method	Spectrophotometric method
1	Mango	17.39 ± 0.01	17.8 ± 0.21
	Mixed fruit	9.68 ± 0.03	10.52 ± 0.65
	Wood apple	18.38 ± 0.01	18.31 ± 0.02
	Orange	11.82 ± 0.12	11.72 ± 0.01
2	Mango	9.68 ± 0.05	9.32 ± 0.05
	Mixed fruit	9.17 ± 0.01	9.23 ± 0.12
	Wood apple	12.25 ± 0.01	12.72 ± 0.37
3	Mango	12.24 ± 0.01	12.04 ± 0.01
	Mixed fruit	11.69 ± 0.03	11.79 ± 0.01
	Wood apple	13.79 ± 0.01	13.26 ± 0.33
	Orange	13.62 ± 0.24	13.03 ± 0.04
4	Mango	12.08 ± 0.12	12.08 ± 0.04
	Mixed fruit	11.57 ± 0.10	12.2 ± 0.68
	Orange	11.82 ± 0.11	11.87 ± 0.16