Analysis of pH, acidity, and total amount of sugars in processed fruit juices
Keywords:
Soft drinks, pH, Tooth erosionAbstract
The present study aimed to examine twenty processed fruit juices as regards three parameters that can contribute to dental caries and erosion: Hydrogen ion concentration (pH), acidity, and total carbohydrate concentration. The pH was determined using a calibrated Metler Toledo 320 pH meter. The acidity was determined by titration, dripping NaOH
0.1 N until reaching a pH level of 7.0. The total of carbohydrates was determined using the phenol- sulfuric method. All the analyzed juices presented a pH of less than 5.5, five of which presented a pH of less than 4.0. Percentile values of acidity varied between 1.9% and 10.4%. Eleven juices presented more than 30% of total sugars. When pH, acidity and total sugars were analyzed together, the majority of the juices presented low pH levels, large quantities of carbohydrates, and high acidity, which renders them both erosive and cariogenic. The results suggest that, when frequently consumed, these juices can contribute to dental erosion and the development of caries.
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