Department of Food Sciences, College of Agriculture, Tikrit University
This study was conducted to find out the physical and chemical properties of some local and imported juices. It studied the concentration of (Total dissolved solids, total sugars, reducing sugars, total acidity, pH, ascorbic acid). The results of the study showed that there was no effect of heat treatment on the juice content of Total dissolved solids, total sugars, acidity and PH value, while a significant decrease in the amount of ascorbic acid was observed after heat treatment, which reached 2.24 mg/100 ml in the Egyptian variety, 1.68 mg/100 ml. In the Iraqi variety, using the first pressing method M1. As for the samples heat-treated using the second pressing method M2, the amount of ascorbic acid was 2.03 mg / 100 ml in the Egyptian variety, and 1.65 mg / 100 ml in the juice of the Iraqi variety. As for the samples heat-treated using the third pressing method M3, the amount of ascorbic acid was 2.07 mg / 100 ml in Egyptian variety and 1.77 mg/100 ml in Iraqi variety juice. The anthocyanins, total phenolic substances, and antioxidant activity were also measured, and when conducting heat treatment, a decrease in the Quantity of total anthocyanins was noted, and there was also a difference in phenols and oxidative activity.