Analysis of Fruits and Vegetables
Analysis of Fruits and Vegetables
Analysis of Fruits and Vegetables
2 Certificate 3
3 Introduction 4-6
Experiment 7-11
-Aim
-Theory
4 -Materials required
-Procedure
-Result
5. Conclusion 12
6. Bibliography 13
2
Our body needs important nutrients to support its healthy condition, that is why it
is imperative that our food consumption should include healthy foods that contain
good amount of nutrients sufficient enough to supply our body with its required
daily nutrition. Nutrients like carbohydrates, proteins, fats, vitamins, minerals, etc.
are play vital and specific role to develop and sustain body.
This project deals with finding out various constituents and compositions of
vegetables and fruits. Analyzing the type of nutritent present in a food item helps
plan a balanced diet. A balanced diet can be prepared according to the energy
requirement which varies depending on age, sex, size, metabolic rate and activity
level.
CARBOHYDRATES
The carbohydrates are the optically active polyhydroxy aldehydes or ketones
or the compounds which produce such units on hydrolysis. Carbohydrates
are the most common source of energy in living organisms.Foods high in
simple carbohydrates include fruits, sweets and soft drinks. Foods high in
complex carbohydrates include breads, pastas, beans, potatoes,bran, rice,
and cereals. Carbohydrates are used as storage molecules as starch in plants
and glycogens in animals.
Carbohydrates may be classified chemically as monosaccharides,
disaccharides, or polysaccharides depending on the number of monomer
5
PROTEINS
Proteins (also known as polypeptides) are organic compounds made
of amino acids arranged in a linear chain and folded into a globular form.
Proteins are the basis of many animal body structures (e.g. muscles, skin, and
hair). They also form the enzymes that control chemical reactions throughout
the body. Each molecule is composed of amino acids, which are characterized
by inclusion of nitrogen and sometimes sulphur (these components are
responsible for the distinctive smell of burning protein, such as the keratin in
hair). The body requires amino acids to produce new proteins (protein
retention) and to replace damaged proteins .As there is no protein or amino acid
6
storage provision, amino acids must be present in the diet. Protein contains
16.8 kilojoules (4 kilocalories) pergram. In the case of protein, this is somewhat
misleading as only some amino acids are usable for fuel. Chief sources of
protein are milk, pulses, fish, meat, etc.
FATS
A molecule of dietary fat typically consists of several fatty acids (containing
long chains of carbon and hydrogen atoms), bonded to a glycerol. They are
typically found as triglycerides (three fatty acids attached to one glycerol
backbone). Fats may be classified as saturated or unsaturated depending on
the detailed structure of the fatty acids involved. Fats contain 37.8 kilojoules
(9 kilocalories) per gram.
MINERALS
H He
Li Be B C N O F Ne
Na Mg Al Si P S Cl Ar
K Ca Sc Ti V Cr Mn Fe Co Ni Cu Zn Ga Ge As Se Br Kr
Rb Sr Y Zr Nb Mo Tc Ru Rh Pd Ag Cd In Sn Sb Te I Xe
Cs Ba La * Hf Ta W Re Os Ir Pt Au Hg Tl Pb Bi Po At Rn
Fr Ra Ac ** Rf Db Sg Bh Hs Mt Ds Rg
* Ce Pr Nd Pm Sm Eu Gd Tb Dy Ho Er Tm Yb Lu
** Th Pa U Np Pu Am Cm Bk Cf Es Fm Md No Lr
7
AIM
To detect the presence of carbohydrates, proteins , oils and fats and minerals in
vegetable and fruit juices.
THEORY
The presence of carbohydrates, proteins and fats in any food is detected by
performinh tests with the extract of the food. The vegetables and fruits are tested
for these nutrients with the help of tests such as Molisch’s Test, Fehling’s Test,
Tollen’s test, Ninhydrin test, Millon’s test, etc. Test for minerals are also
performed.
MATERIALS REQUIRED
Juices of vegetables -tomato, potato, raddish and fruits -apple, orange, grape, test
tubes, laboratory reagents like iodine soln., ninhydrin soln., Fehling’s soln. A and
8
B, Benedict’s reagent, Tollen’s reagent, mineral acids like HNO3 and Bunsen
burner.
2. MISCIBILITY TEST The liquid of potato and This again shows that oil
Take 2ml of sample juice apple is immiscible while or fat is present in potato
in a test tube. Add water that of other is miscible and apple while absent in
and shake the contents with water. tomato, radish, orange
well. and grape.
and NH4OH soln. is orange, tomato and tomato and potato. While
added. Scratch the sides potato. it is absent in radish,
of the test tube with a apple and grapes.
glass rod.
RESULT
After performing the tests for carbohydrates, proteins, fats and minerals, following
can be concluded about their presence in different vegetables and fruits.
After analyzing the vegetables and fruits it can be well concluded that all
of them contain one or the other compounds vital for body functioning.
It is observed that carbohydrate is a predominant constituent while fats
are not present in most of the tested items. It is a natural merit, as living
organism require carbohydrate the most common for generating energy.
Among minerals presence of calcium is considerable as its present in all
the selected food items. Iron, magnesium and phosphorous are also
present sufficiently. Many other minerals form constituents of
vegetables and fruits, but in trace quantities as body require them very
less.
The results throw a light on significance of vegetables and fruits as their
constituents are vital compounds and nutrients. The deficiency of these
nutrients can lead to various metabolic disorder. So, besides cereals,
milk and its products and non-vegetarian food items, vegetable and fruits
13