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This paper deals with the study of sugar content in pineapple fruits. Sugar present in the juice of pineapple (Ananas Cosmosus) which is edible crystalline carbohydrate mainly sucrose, lactose and fructose was elucidated. Pineapple juice was extracted from the pineapple sample. Qualitative and quantitative analysis were carried out. The qualitative analysis was carried out by using Benedict reagent, Seliwanoff’s reagent, phenylydrazine and thin layer chromatography. The quantitative evaluation was carried out by Dichromate method using glucose and fructose as standards.
The results obtained for qualitative analysis showed that the juice contain glucose and fructose. The amount of glucose found was 3.9x10-2g/cm3 and 1.41x10-2g/cm3for fructose in the quantitative analysis.



1.1                                          INTRODUCTION
In general, fresh fruits are healthy, nutritious foods that are good sources of vitamins, minerals, phytochemicals, and fiber. Further, they are instrumental in maintaining a net alkaline-yielding diet. Olives, dates, figs, and grapes were some of the first fruits to be domesticated, and pits from these fruits initially appear in the archeological record about 6,000 years ago in the Near East. However, the common fruits we eat today bear little resemblance to their wild ancestors. Domesticated fruits are almost always larger, sweeter, and contain less fiber than their wild counterparts.
Pineapple (Ananas comosus) is a tropical plant with edible multiple fruit consisting of coalesced berries, and the most economically significant plant in the Bromeliaceae family. Pineapple contains valuable nutrient components of simple sugar such as sucrose, glucose and fructose. Analysis of sugar content is important for further processing such as fermentation. The aim of this study was to determine the amount of sugar in different parts of pineapple fruit from variety N36. The selected pineapple waste for maturity indices 1, 2 and 3 was cut into small pieces before crushed in a food processor. The crushed waste was then filtered through muslin cloth followed by membrane filter 0.45μm to produce pineapple juice.
Sugar content was determined using High Performance Liquid Chromatography. It was found that fructose content was significantly higher in core (2.24%) followed by peel (2.04%) and crown (0.87%). It was also found that glucose content was significantly higher in core (2.56%) followed by peel (2.18%) and crown (0.53%). Significant difference (p < 0.05) was found for sucrose content between pineapple core and peel extract with the value of 8.92% and 3.87%, respectively. However, sucrose was not detected in pineapple crown. It means that pineapple core extract had the highest values of fructose, glucose and sucrose compared to the other parts of pineapple waste extract. Besides, it was found that sucrose content was significantly higher in pineapple core for index 3 as compared to indices 1 and 2. Glucose and fructose was significantly higher in pineapple core for index 2 compared to indices 1 and 3.

1.2                           AIM/OBJECTIVE OF THE STUDY
The aim of this study was to determine the amount of sugar in pineapple fruit. At the end of this work student will be able the know the level of sugar in pineapple fruits.

1.3                             SIGNIFICANCE OF THE STUDY
In general, fresh fruits are healthy, nutritious foods that are good sources of vitamins, minerals, phytochemicals, and fiber.
If one has diabetes, doctor may have told you to avoid sucrose, or table sugar, and replace sugary foods with fruit. Rather than sucrose, fruits contain fructose, a natural sweetener that has a slower rate of digestion and generally does not cause the wild blood sugar fluctuations that sucrose can cause. The amount of fructose in a fruit is often easy to gauge, as sweeter fruits, such as bananas and cherries, generally contain more sugar than fruits that tasteless sweet. The significance of this work is for consumers to know the level at which pineapple fruits can be taken to keep your sugar intake at a minimum while still enjoying fruit, you can focus on those that are low in fructose.

1.4                                                   SCOPE OF THE STUDY
Fruits contain natural sugars that are healthier for you and considered less damaging to your overall health than foods with added sugar. Foods such as cookies, cakes and soft drinks all contain added sugar. Although fruits contain natural sugars, if you are diabetic or need to monitor your sugar intake more closely, you should understand how much sugar is included in certain fruits, such as the pineapple.

1.5                                   BENEFIT OF PINEAPPLE
Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions. Many studies have suggested that increasing consumption of plant foods like pineapples decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.Pineapple's possible health benefits include:
Asthma prevention: The risks for developing asthma are lower in people who consume a high amount of certain nutrients. One of these nutrients is beta-carotene, found in plant foods like pineapple, mangoes, papaya, apricots, broccoli, cantaloupe, pumpkin and carrots.
Blood pressure: Increasing potassium intake by consuming high potassium fruits and vegetables can help with lowering blood pressure. According to the National Health and Nutrition Examination Survey, fewer than 2% of US adults meet the daily 4700 mg recommendation.1
Also of note, a high potassium intake is associated with a 20% decreased risk of dying from all causes.
Cancer: As an excellent source of the strong antioxidant vitamin C, pineapples can help combat the formation of free radicals known to cause cancer.
Diets rich in beta-carotene may also play a protective role against prostate cancer, according to a study conducted by the Harvard School of Public Health's Department of Nutrition and has been shown to have an inverse association with the development of colon cancer in the Japanese population.
High fiber intakes from all fruits and vegetables are associated with a lowered risk of colorectal cancer.
According to the American Cancer Society: "there are studies suggesting that bromelain [found in pineapple] and other such enzymes may be used with standard cancer treatment to help reduce some side effects (such as mouth and throat inflammation due to radiation treatments)."
Diabetes: Studies have shown that type 1 diabetics who consume high-fiber diets have lower blood glucose levels and type 2 diabetics may have improved blood sugar, lipids and insulin levels. One medium pineapple provides about 13 grams of fiber.
Digestion: Pineapples, because of their fiber and water content, help to prevent constipation and promote regularity and a healthy digestive tract.
Fertility: Antioxidant-rich diets have been shown to improve fertility. Because free radicals also can damage the reproductive system, foods with high antioxidant activity like pineapples that battle free radicals are recommended for those trying to conceive. The antioxidants in pineapple such as vitamins C, beta-carotene and the vitamins and minerals and copper, zinc and folate have properties that affect both male and female fertility.5
Healing and Inflammation: Some studies have shown that bromelain, the enzyme found in pineapples, can reduce swelling, bruising, healing time, and pain associated with injury and surgical intervention. Bromelain is currently being used to treat and reduce inflammation from tendinitis, sprains, strains, and other minor muscle injuries as well as swelling related to ear, nose and throat surgeries or trauma.
Heart health: The fiber, potassium and vitamin C content in pineapple all support heart health.
In one study, those who consumed 4069 mg of potassium per day had a 49% lower risk of death from ischemic heart disease compared with those who consumed less potassium (about 1000 mg per day).
High potassium intakes are also associated with a reduced risk of stroke, protection against loss of muscle mass, preservation of bone mineral density and reduction in the formation of kidney stones.
Skin: The antioxidant vitamin C, when eaten in its natural form (as in a pineapple) or applied topically, can help to fight skin damage caused by the sun and pollution, reduce wrinkles and improve overall skin texture. Vitamin C also plays a vital role in the formation of collagen, the support system of your skin.



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