Pineapple contains 81.2 to 86.2% moisture, and 13-19% total solids, of which sucrose, glucose and fructose are the main components. Carbohydrates represent up to 85% of total solids whereas fiber makes up for 2-3%. The composition of pineapple juice varies with geography, culture, harvest season, and processing time.
Pineapple juice contains a variety of minerals, especially manganese, as well as amino acids, various sugars, vitamins, and polyphenols. It is considered as a functional drink due to its health-promoting properties and has anti-inflammatory, antiatherosclerosis, antiaging, and many other healing properties.
Pineapple juice is obtained from crushing fruit pieces and proper physical separation of the solids. Juice must be pasteurized and packed to extend its shelf life and a preservative or refrigerated storage may be used as additional barriers to microbial spoilage.
The typical composition of canned pineapple juice (100 mL) includes 0.36 g protein, 0.12 g lipid, 12.87 g carbohydrate, and 0.1 g dietary fiber. The major minerals in fresh pineapple juice are potassium (124–130 mg/100 mL), magnesium (12–15.4 mg/100 mL), phosphorus (3.1 8.0 mg/100 mL), iron (0.2–0.31 mg/100 mL), and manganese (0.3–0.99 mg/100 mL).
Manganese, a trace mineral instrumental to the formation of bone, as well as the creation and activation of certain enzymes. Pineapples also include copper (around 0.313 mg/100 gm juice), another trace mineral. It assists in the absorption of iron and regulates blood pressure and heart rate.
Pineapple juice is rich in vitamin C (ascorbic acid), an effective antioxidant. Ascorbic acid or vitamin C fights bacterial and viral infections which is an effective antioxidant and helps the body absorb iron. The vitamin C content of fresh pineapple juice is reported to range from 9.2 to 93.8 mg/100 mL.
Half a cup of pineapple juice provides 50 percent of an adult's daily recommended amount of vitamin C.
Major free amino acids identified in the pineapple juice include asparagine, proline, aspartic acid, serine, glutamic acid, tyrosine, valine, and isoleucine.
Pineapple juice also contains sucrose (4.1 g/100 mL), followed by fructose (2.5 g/100 mL), and glucose (2.3 g/100 mL). Sugar content as soluble solids in the juice not just function as sweetener and also play role in appearance, texture, freezing point, fermentation, preservation and antioxidant activity.
Nutritional value of pineapple juice
