SUGAR CONTENT ANALYSIS AS A TOOL FOR ASSESSING THE QUALITY AND AUTHENTICITY OF BERRY JUICES

Abstract

This study examined the content of the main sugars (sucrose, glucose, and fructose) in juices from various varieties of strawberries, raspberries, blackcurrants, and redcurrants. Furthermore, the glucose-to-fructose ratio was determined as a possible indicator of product authenticity. The studies were conducted over a three-year period using enzymatic methods, which ensure high accuracy and reproducibility of analysis. The results revealed significant variations in sugar content depending on berry variety, ripening conditions, and harvest year. For some samples, deviations from typical values were detected, indicating the need to refine quality standards for natural berry juices. It was established that sugar content and ratio alone are insufficient to reliably determine juice authenticity, and a comprehensive approach, including additional physicochemical and biochemical analytical methods, is necessary for quality assessment.