Effect of commonly consumed fresh fruit juices and commercially available fruit juices on pH of saliva at various time intervals

To find out the acidogenic potential of the commonly consumed freshly prepared fruit juices (pomegranate,lime) and commonly consumed commercially available fruit juices (guava and apple) at room temperature on ph of saliva at various time intervals. the double-blind study was done on 40 subjects. during the study,subjects were asked to collect their stimulated saliva in a glass bottle before having juice as a baseline score. subjects were asked to drink the juice,their saliva sample was collected after 1minute,5minutes,15minutes and 30 minutes of drinking juice and the ph of the samples were measured using digital ph meter. all fruit juices were acidic and reduced the salivary ph. the maximum drop in ph was found at after min of consuming fruit juices. drop in salivary ph was greater after consumption of commercially available fruit juices than that after consumption of fresh fruit juices. commercially available fruit juices are more acidogenic than the fresh fruit juices.