Determination of Sugar Content, Alcoholic Content, and Vitamin Content on Soft Drinks Such as Amstel Mal, Guinness Malt and Maltina and Its Effect on Human Consumption
Chapter One
OBJECTIVES OF THE STUDY
- To determine the sugar content, alcoholic content, and vitamin A content in malt drinks.
- To determine the effect of sugar content and alcoholic content. Vitamin a content in the human body.
- To determine if the quantity of malt drink is adequate for the human body per day
CHAPTER TWO
LITERATURE REVIEW
INTRODUCTION
Soft drinks also known as ready-to-drink beverages are sweetened water-based non alcoholic beverages mostly with balance acidity (Vartanion et al., 2007). They are frequently flavored and colored and the principal component being water which is needed for hydration. Soft drinks are commonly consumed by both young and old people ( Ebbling et al., 2006; Malik et al, 2006).
A notable finding of Wolff and Dangsinger (2008), was that weight gained was more dramatic from soft drinks compared with fruit punches and fruit juice. In addition intake of fruit juice was not associated with an increased risk of type-2 diabetes. This could be because of the low glycemic index (GI) of fruit juice, soluble fibre, or other constituents of fruit juice that could be beneficial, as the authors suggested (Caroline, 2004).
Because of the large amount of calories in sugar sweetened soft drinks and the relationship between the consumption of these drinks and weight gained, reducing sugar-sweetened beverage consumption may be the simple opportunity to curb the obesity epidemic (Kaben et al., 2002; Nielson and Popkin, 2004;Wolff and Dangsinger, 2008). Obesity is now a complex worldwide problem, resulting from a combination of genetic, behavioral, cultural and environmental influence that calls for not only behavioral changes at individual levels, but also changes in public policy, social, environmental, and cultural norms (Ripsin et al., 2009; Konstantinos, 2012). The world health organization (WHO) and the food and agriculture organization submitted a report in April, 2003 concluding that many death attributed to chronic diseases are due to obesity and outlined how million of people around the world can avoid chronic diseases through diet and exercise (Ripoll et al.,2011).
In the 1960s, for example, diabetes mellitus was said to be rare in the African continent with a prevalent rate of 0.5% and the prevalent rate, then, in south Africa and north Africa being the highest, but in 1992, Nigeria has a prevalent rate of 2.8% as discovered by the Nigerian National Expert Committee on non-communicable diseases with more prevalence in Urban compared to rural areas.(Santaguida et al., 2008). This is as a result of gradual westernization, leading to increase in the number of soft-drinks manufacturing companies. The traditional habit of giving water to a visitor is now replaced by soft drinks or alcohol, hence the need to assess their effects in raising the blood glucose concentration, and lipid profile being the major factors associated with diabetic mellitus and cardiovascular diseases. Diabetes mellitus is characterized by hyperglycemia together with the biochemical alteration of glucose and lipid peroxidation (Trocho et al., 1998; Lambert and Bingley, 2002;Rother, 2007). Lipid peroxidation, a free radical related process, is an uncontrolled, self- enhancing process causing disruption of membrane lipid and other cell components. Unlimited lipid peroxidation (LP) could be one of the main factors in the pathogenesis of diabetic complications ( Stewart et al., 2007;Shoback, 2011). This pathology is often related to the release of free radicals and caused oxidative stress (Sadah et al., 2001). During re oxygenation hypoxanthine/ xanthine oxidase and arachidonic acid pathways are important sources of free oxygen radicals, which damage lipid membrane and lead to cytolysis and cell death (Domer, 1997). The accumulation of lipid in diabetes is mediated through a variety of derangement in metabolic and regulatory process especially insulin deficiency thereby rendering the diabetic patient more prone to hypercholesterolemia and hypertriglyceridemia (Jaiprakash et al., 1993). One of the major pathogenesis of lipid metabolism, disturbances in diabetes, is the increase mobilization of fatty acid from adipose tissue and secondary elevation of free fatty acid level in blood (Vijan, 2010). Lipid abnormalities such as hypercholesterolemia, hypertriglyceridemia, hyperphospholipidemia and fatty acid distribution changes are common in diabetic patients (Konstantinos, 2012).
CHAPTER THREE
MATERIALS AND METHOD
Sample collection and preparation
Five different commercial brands of locally produced malt drinks were analyzed. A sample of each brand of Malt drink was purchased from three different supermarkets in Port Harcourt, Rivers State, Nigeria. The samples were stored in a refrigerator to reduce the temperature to 18 – 20°C. The Malt drinks were opened, degassed, decolourised by treatment with activated charcoal and filtered; to give clear filtrates used for analyses.
Acid digestion of samples
30 ml of sample was measured into a clean 250 ml dry Pyrex digestion flask. 10 ml concentrated nitric acid was added, followed by the addition of 3.0 ml perchloric acid. The digestion flask was heated gently until frothing subsided. The sample was then heated to dryness, dissolved in 30 ml distilled water and filter with No. 42 Whatman filter paper. The solution was made up to volume in a 100 ml flask.
CHAPTER FOUR
RESULTS AND DISCUSSION
Table 1 shows the physicochemical parameters of the various brands of malt drinks analyzed. The malt drinks are quite acidic with pH of 4.4 (Malta Guinness and Maltina) and 4.6 (Amstel, Hi-malt and Grand malt). Their pH is in the range recommended for table wine (816-R01-416, 2001). Conductivity is the ability of electricity to pass through water, using the impurities contained in the water as the “conductor.” When water has lots of impurities, it is more “conductive,” however, if water is pure, it is less “conductive,” unless it is polarized (Maurice Shachman, 2010).
Water only conducts electricity when it has impurities in it. Distilled or filtered water is not conductive, but regular tap water that contains minerals is conductive. Hence, malt conducts electricity because it contains minerals and it follows that the malt brand with the highest concentration of minerals will conduct the most. The order of conductivity, which is also the order of TDS in this study is Maltina > Grand malt > Amstel malt > Hi-malt > Malta Guinness. It is not surprising for this trend since conductivity is often used as an estimate of total dissolved solids (TDS)
content of water samples (Maurice Shachman, 2010). The Total Suspended Solids (TSS) is the material trapped on a filter, while that which goes through the filter is called Total Dissolved Solids (TDS). The order of TSS content was Maltina = Malta Guinness = Amstel malt > Grand malt > Hi-malt. The TSS content of Maltina, Malta Guinness and Amstel malt were above the instrument detection limit of 1067 mg/l.
CHAPTER FIVE
Conclusion
This study was carried out on the determination of sugar content, alcoholic content, vitamin a content on soft drink such as amstel mal, guinness malt and maltina and its effect in human consumption.
The Malt drinks (Maltina, Malta Guinness, Amstel Malt, Hi-Malt and Grand Malt) produced in Nigeria used for this study are acidic, but richly fortified with nutrients (sugar, minerals, vitamin A and vitamin C). However, there is the need to have an acceptable standard of type and form of fortification for all malt producers to follow (reformulate this sentence). However, it is necessary to establish a standard fortificant and concentration for all malt producers to adhere to.
According to the 2005 Dietary Guidelines for Americans (Dietary Guidelines for Americans, 2005), “nutrient needs should be met primarily through consuming foods. Foods provide an array of nutrients and other compounds that may have beneficial effects on health. In certain cases, fortified foods and dietary supplements may be useful sources of one or more nutrients that otherwise might be consumed in less than recommended amounts. However, dietary supplements, while recommended in some cases, cannot replace a healthful diet”. Daily multivitamin and mineral supplements containing approved levels of minerals are safe for nearly everyone, but use of supplements should include individual risk assessment.
REFERENCES
- Ashurst, P. (2009).Soft drink and fruit juice problems solved. Woodhead Publishing Limited. ISBN 978-1-84569-326-8.
- Caroline, D.W. (2008). “Type 1 diabetes mellitus in pediatrics”. Pediatr Rev 29 (11): 374–84; quiz 385.
- Dorner M., Pinget M., Brogard J.M. (1977). “Essential labile diabetes“ (in German).Munch Med Wochenschr. 119 (19): 671–4. PMID 406527.
- Dubois, H.F.W., and Bankauskaite, V. (2005). “Type 2 diabetes programmes in Europe”. Euro Observer .7 (2): 5–6.
- Ebbeling, C.B., Feldman, H.A., Osganian, S.K., Chomitz, V.R., Ellenbogen, S.J., Ludwig, D.S. (2006). “Effects of decreasing sugar-sweetened beverage consumption on body weight in adolescents: A randomized, controlled pilot study”. Pediatrics. 117 (3): 673–680.
- Gibson, S. (2008). “Sugar-sweetened soft drinks and obesity: a systematic review of the evidence from observational studies and interventions”. Nutrition Research Reviews. 21 (2): 134–147.
- Jaiprakash, J., Thomas, P., Cavan, D., Kerr, D. (1993). “Preventing childhood obesity by reducing consumption of carbonated drinks: cluster randomized controlled trial”.British Medical Journal. 328 (7450): 1237.
- Joseph, P. K., and Kasinath ,R .T. (2000). “Hypoglycemic and hypolipidemic of diaceto dibutyl disulphide”. India J Clin Biochemistry.
