摘要：The nutritional value of ten fresh fruit juices purchased from retail outlets in Doha, Qatar was calculated on the basis that approximately 100 g of fruit is used to make one glass of juice (250 ml). Avocado juice was the best source of energy and potassium followed by banana juice, while guava juice was an outstanding source of vitamin C and carotene. By contrast, the microbiological quality of all the products was well outside the Gulf Standards for fruit juices, and coliform counts usually exceeded 1,000 cfu ml -1. In one sample of mixed fruit juice, the coliform count was above 1.0 x 106 cfu ml -1, and both Escherichia coli and Enterococcus faecalis (1.0 x 107 cfu ml -1) were detected. It is concluded that, while the practice of consuming fresh fruit juices with meals should be encouraged on nutritional grounds, steps must be taken to improve the microbial quality of the products.
