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Halal status of ethanol resulting from natural fermentation in food is controversial. According to the GSO standard (2538:2017), the maximum residue level (MRL) of ethanol in fruit juices is 0.1% (v/v). This study examined the effect of storage duration on the formation of ethanol and sugar content in fruit juices. A total of 49 different fruit juice samples (orange, apple, berry, pineapple, and a mixture of grapes and berries) were purchased from local supermarkets and analyzed for ethanol bydoi:10.18517/ijhr.4.1.19-28.2022 fatcat:jusjnyukt5afjlv42i74psxpwe