ABSTRACT Freshly extracted juices obtained from organically and conventionally produced orange and apple fruits were assayed in terms of their nutritional quality. Parameters used in the assessment were total soluble sugars, ascorbic acid content, folic acid concentration, acidity, glucose, fructose, maltose and sucrose contents, as well as the concentrations of sodium, potassium, calcium, iron, zinc and copper. Total and individual sugars were detected using HPLC while brix concentrations we...
