The Open Microbiology Journal

ISSN: 1874-2858 ― Volume 13, 2019

Physicochemical and Microbiological Qualities’ Assessment of Popular Bangladeshi Mango Fruit Juice

Ruhul Amin1, 2, Shafkat S. Rahman1, 3, Mahboob Hossain5, *, Naiyyum Choudhury1, 4, 5
1 Biotechnology Program, Department of Mathematics and Natural Sciences, BRAC University, Dhaka-1212, Bangladesh
2 Perfetti Van Melle Bangladesh Pvt. Limited, Mouza# 7 NO, Kewa (Beraider Chala), Gilar Chala Rd, Vill# Beraider Chala, P.O.# Gilaberaid, P.S.# Sreepur, Gazipur-1740, Bangladesh
3 United Surgical (BD) Ltd, Reliance Industrial Park, Plot# 659-661, Islampur, Kadda, Gazipur-1702, Bangladesh
4 Bangladesh Atomic Energy Regulatory Authority (BAERA), E-12/A, Shahid Shahabuddin Shorok, Dhaka-1207, Bangladesh
5 Microbiology Program, Department of Mathematics and Natural Sciences, BRAC University, Dhaka-1212, Bangladesh



Mango juice has always been considered as a delicious, nutritious popular drink, but processed juice may not always be safe due to chemical and microbial risks. Determination of physicochemical and microbiological qualities of some packed mango juices of Bangladesh will help consumers to know the present scenario.

Material and Methods:

Six commercially available different juice samples were collected from the market. Carbohydrate profiles were determined using HPLC, crude protein content was calculated using the Kjeldahl method and other parameters were determined by standard AOAC methods. Standard culture techniques were followed to assess the total viable count (TVC), E. coli and other fecal coliforms.


The highest quantity of monosaccharide (58.88%) was recorded in the AC1ME5 brand, while the lowest in Homemade (5.648%) and MN1GL2 (9.867%). The maximum content of acidity recorded was 0.24% and minimum 0.21%. The TSS content of all samples varied from 19% to 12%. The highest quantity 6.87% and the lowest 3.62% of reducing sugar were recorded. Most of the mango juices were low in protein and very low/negligible in fat content. Total viable count of different types of fruit juices varied from 1×103 - 3×103 CFU/ml. No significant amount of E. coli and fecal coliform was detected.


It can be concluded that the locally available mango juices contain a safe level of nutritional and microbial elements for human consumption, but not highly satisfactory.

Keywords: Mango juice, Microbial, Nutrition quality, Monosaccharide, Carbohydrate profile, Fecal coliform.

Article Information

Identifiers and Pagination:

Year: 2018
Volume: 12
First Page: 135
Last Page: 147
Publisher Id: TOMICROJ-12-135
DOI: 10.2174/1874285801812010135

Article History:

Received Date: 10/2/2018
Revision Received Date: 8/04/2018
Acceptance Date: 9/04/2018
Electronic publication date: 30/04/2018
Collection year: 2018

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© 2018 Amin et al.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: ( This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the Department of Mathematics and Natural Sciences, BRAC University, Mahboob Hossain, 66, Mohakhali, Dhaka-1212, Bangladesh; Tel: +88-02-8824051; E-mail:


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