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Determination of grape juice sugars content by HPLC
Poster Title: Determination of grape juice sugars content by HPLC
Submitted on 07 Apr 2021
Author(s): Joana Lopes
This poster was presented at 07-04-2021
Poster Views: 716
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Poster Information
Abstract: In the fruit juice production industry, there is a diverse range to which we can appeal, based on the fruit itself and the characteristics and aroma we desire. From filtration and concentration, restoration and reconstitution to pasteurization, these will consequently give us diversified terms.
Thus, in order to evaluate the biochemical characteristics of the juice, free sugars are quantified using the Brix scale, using a hydrometer or refractometer, and the HPLC method, with a refractive index detector. As a mobile phase, a 70:30 acetronyl / water mixture is used.
We know that the most abundant free sugars are sucrose, D-glucose and D-fructose, and we found that the latter was in greater abundance in natural and commercial grape juice. On the other hand, we observed a small amount of sucrose (table sugar) in commercial grape juice, which was possibly added during manufacture.
Summary: Fruit juices differ from each other, especially natural and commer-cial juices [1]. The natural must have an inferior amount of sugars, and the non-addition is beneficial to health.
HPLC is a technique for separating compounds in a solution, and relate peak area with concentration [2,3]. The correct quantification of free-sugars may allow a more precise nutritional formulation.
References: [1] Buglass, A.J., Chemical Composition of Beverages and Drinks. In “HandBook of Food Chemistry”, P.C.K. Cheung & B.M. Mehta (Eds.), Ch. 10, Springer-Verlag, Berlin Heidelberg, 2015.
[2] Peris-Tortajada, M., HPLC Determination of Carbohydrates in Foods, In: “Food Analysis by HPLC”, L.M.L. Nollet, F. Toldra (Eds.), Ch. 7, pp. 233-252, CRC Press/Taylor & Francis Group, Boca Raton, FL, 2013.
[3] Armoogum, V., & Boodhoo, K. (2020). Full optimization and validation of an HPLC method for the quantitative analysis of total su-gars in a soft drink. Bulletin of the Chemical Society of Ethiopia, 34(2), 419–426.
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