CHEMICAL DIFFERENCES BETWEEN HOMEMADE AND COMMERCIAL PINEAPPLE JUICES: A BENIN CITY PERSPECTIVE

This study presents a comparative analysis of the electrical properties and pH levels of homemade and industrial pineapple juice samples across a controlled temperature range, aiming to identify the safer and more desirable option for consumption. Specifically, the electrical conductivity (EC), electrical potential (EP), and pH were measured for each sample from 0 °C to 60 °C at 5 °C intervals. A 150 mL volume of each juice type was tested, with thirteen data points collected per sample.The homemade juice exhibited EC values ranging from 0.0108 to 0.0357 S/m, EP values between 0.00486 and 0.00923 V, and pH values from 3.20 to 4.60. In contrast, the industrial juice recorded higher EC values (0.0114–0.0784 S/m), slightly broader EP values (0.00472–0.00980 V), and a narrower pH range (3.34–4.10). Statistical analysis using t-tests, correlation, and regression (via EasyStatCalc v1.1.1) indicated a very significant difference (p < 0.01) in EC and pH between the two juice types, while EP showed marginal significance (p < 0.05).Results suggest that homemade pineapple juice is generally safer for consumption, primarily due to its higher pH levels, which imply the absence of chemical additives. However, it is not recommended for consumption at 0 °C, as its pH at this temperature falls outside the acceptable safety limit set by the U.S. Food and Drug Administration. These findings provide important insights into the quality and safety of pineapple juice products under varying temperature conditions, with implications for both consumer health and storage practices