Next Article in Journal
Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory Acceptability
Previous Article in Journal
Evaluation of 99 Pesticide Residues in Major Agricultural Products from the Western Highlands Zone of Cameroon Using QuEChERS Method Extraction and LC-MS/MS and GC-ECD Analyses
Article Menu

Export Article

Open AccessArticle
Foods 2018, 7(11), 185; https://doi.org/10.3390/foods7110185

Analysis of the Sugar Content in Food Products by Using Gas Chromatography Mass Spectrometry and Enzymatic Methods

1
Engineering Department, Faculty of Engineering and Computer Science, German University of Technology in Oman, P.O. Box 1816, Athaibah PC 130, Oman
2
Institute of Bioprocess Engineering, Friedrich-Alexander-University Erlangen-Nuremberg, Paul-Gordan-Str. 3, 91052 Erlangen, Germany
*
Author to whom correspondence should be addressed.
Received: 22 September 2018 / Revised: 2 November 2018 / Accepted: 2 November 2018 / Published: 8 November 2018
Full-Text   |   PDF [2972 KB, uploaded 8 November 2018]   |  

Abstract

The aim of this study is to develop and optimise a method of sugar content determination in food products. Date juice (syrup) was used as a sample natural food resource for the analysis because of its potential usage as an alternative substrate for a variety of fermentation processes. Hence, qualifying and quantifying its sugar content is a crucial step. Therefore, gas chromatography mass spectrometry (GCMS) was used as a pre-qualitative method to identify the types of sugar in the date sample. The results demonstrate that the analysed date juice contains glucose, fructose and sucrose. This analysis was obtained by measuring the retention time of individual standard sugar samples such as glucose, fructose, mannose and sucrose. In addition, the mass spectra of the standard and date juice samples contained characteristic fragments of glucose, fructose and sucrose. Thus, GCMS results determined the appropriate enzymatic assays for quantifying the sugars in date juice. These results were similar to those of the two enzymatic methods (standard enzymatic assay and measuring the change in pH by CL10 analyser). Therefore, they confirmed the identified sugars and provided the sugar contents of the sample. Consequently, sugar quantification results indicate that 1 g of date juice sample contains a total of 0.5275–0.5507 g of six-carbon sugars (glucose + fructose) and 0.064–0.068 g of sucrose. As a consequence, the total sugar content in 1 g of date juice is 0.600–0.615 g. These results are comparable to the sample analysis that is provided by the date juice production company. View Full-Text
Keywords: gas chromatography mass spectrometry; sugar content in food; date juice (syrup); sugar quantification and qualification; enzymatic methods gas chromatography mass spectrometry; sugar content in food; date juice (syrup); sugar quantification and qualification; enzymatic methods
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Al-Mhanna, N.M.; Huebner, H.; Buchholz, R. Analysis of the Sugar Content in Food Products by Using Gas Chromatography Mass Spectrometry and Enzymatic Methods. Foods 2018, 7, 185.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top