scholarly journals Use of Refractive Index to Monitor Changes in Sugar Content of Stored Sweetpotatoes

HortScience ◽  
1992 ◽  
Vol 27 (4) ◽  
pp. 333-335 ◽  
Author(s):  
William M. Walter
Keyword(s):  
Refractive Index ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Ipomoea Batatas ◽  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

The sugar content of five sweetpotato [Ipomoea batatas (L.) Lam.] cultivars (`Centennial', `Cordner', `Georgia Red', `Jewel', and `Sweet Red') was measured by high-performance liquid chromatography (HPLC) and compared to the sugar content of the cellular sap measured by refractive index (RI). The HPLC and RI sugar contents were measured at harvest, after curing, and during storage. Changes in the sugar content, as determined by the RI, were found to be linearly related to changes in the sugar content of cell sap and tissue, as measured by HPLC, indicating that this method can be used to monitor changes in postharvest total sugar content.

scholarly journals Individual and Total Sugar Contents of 83 Malaysian Foods

2018 ◽  
Vol 7 (3) ◽  
pp. 58 ◽  
Author(s):  
Norhayati Mustafa Khalid ◽  
Mohd Fairulnizal Md Noh ◽  
Mohd Naeem Mohd Nawi ◽  
Nazline Miasin Kehid ◽  
Aswir Abd Rashed ◽  
...  
Keyword(s):  
Refractive Index ◽  
Liquid Chromatography ◽  
Sugar Content ◽  
Meat Products ◽  
Food Products ◽  
Food Composition ◽  
Total Sugar ◽  
Cereal Products ◽  
Total Sugar Content ◽  
Refractive Index Detector

As part of the effort in updating and expanding the carbohydrate data in Malaysian Food Composition Databases, 83 foods were selected based on the most commonly consumed foods and food products by Malaysian. The samples include 31 cereal products, 9 starchy roots and tubers products, 4 legume products, 11 nut and seed products, 4 vegetables, 5 fruits, 15 sugar and syrup products, 2 meat products and 2 oil and fat products. Individual sugars (fructose, glucose, sucrose, lactose and maltose) were analysed usingHigh Performance Liquid Chromatography with Refractive Index Detector. Most of the cereal products contained sucrose, glucose, fructose, lactose and maltose. Four starchy root and tuber products contained sucrose, glucose and fructose. Sucrose was detected in all legume, nut and seed products. Most vegetables contained fructose while all fruits contained glucose and fructose. In addition, all syrups contained sucrose except for kiwi and lime cordial. Overall, sugar and syrup products contained the highest total sugar content (15.00-65.52 g/ 100g) while vegetables were the lowest for total sugar content (2.74-4.83 g/ 100g).

ANTHOCYANIN, AGLYCONE AND AGLYCONE-SUGAR CONTENT OF FRUITS OF TEMPERATE NORTH AMERICAN SPECIES OF Gaylussacia (ERICACEAE)

1988 ◽  
Vol 68 (1) ◽  
pp. 247-253 ◽  
Author(s):  
J. R. BALLINGTON ◽  
W. E. BALLINGER ◽  
E. P. MANESS
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
North American ◽  
High Performance ◽  
Hplc Analysis ◽  
Sugar Content ◽  
North American Species ◽  
The Other ◽  
Phylogenetic Implications

HPLC analysis of the true huckleberry species Gaylussacia baccata, G. dumosa, G. frondosa, G. mosieri, and G. ursina identified the 3-monoarabinosides, 3-monogalactosides, and 3-monoglucosides of cyanidin, delphinidin, malvidin, peonidin, and petunidin. Gaylussacia brachycera contained all anthocyanins, except peonidin-3-arabinoside. Gaylussacia brachycera differed from other species in percent delphinidin-3-arabinoside. It was higher than the other species in percent of the aglycone delphinidin and lower in cyanidin, and also higher in percent of the sugar arabinose. There were no detectable differences among the other species for anthocyanins, aglycones, or aglycone-sugars. The phylogenetic implications of the similarities among species of Gaylussacia and Vaccinium in anthocyanins, aglycones, and aglycone-sugars of the fruit were discussed.Key words: High-performance liquid chromatography, huckleberries, blueberries, chemotaxonomy, taxonomy, biosystematics

scholarly journals Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Anis Chikhoune ◽  
Fatiha Bedjou ◽  
Sabrina Oubouzid ◽  
Rosa Boukefoussa ◽  
Bilal Bechri ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Sugar Content ◽  
Coconut Oil ◽  
Principal Component ◽  
Palm Stearin ◽  
International Standards ◽  
Interesterified Oil

Interesterification becomes a very powerful tool in food industry. A blend of coconut oil and palm stearin is enzymatically interesterified by lipase (EC 3.1.1.3) in an aquarium reactor. The interesterified blend obtained is then incorporated in madeleines, mini croissants, and mini rolls. Physicochemical parameters’ assessment for molasses used is in good agreement with the international standards. Fatty acid composition of the interesterified blend and sugar content of molasses were assessed by gas chromatography (GC) and high performance liquid chromatography (HPLC). A sensory evaluation of the madeleines, mini croissants, and buns has been carried out by untrained tasters, with a statistical analysis by a principal component analysis (PCA). Chromatographic characterization by Gas Chromatography revealed fatty acids, ranging from C6: 0 to C22: 0. Liquid sugar’s content by high performance liquid chromatography revealed three main sugars: sucrose, glucose, and fructose. Results of the sensory analysis showed the good quality of the prepared products.

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