Quantification of sugar in different brands of drinks (original) (raw)
Related papers
2004
The amount of sugar in soft drinks and fruit juices has been quantified by density, refractometric and infrared spectroscopic methods. Density and refractometric methods can be used to obtain only the total amount of sugar. However, infrared spectroscopy distinguishes itself as a fast and reliable method for quantitative analysis. Fourier-transformed spectroscopy in combination with a mathematical treatment of the spectra of samples allows the amount of different sugars such as glucose, fructose and sucrose to be determined.
Determination of Sugar Profiles of Sweetened Foods and Beverages
Journal of Food and Nutrition Research, 2016
The determination of sugar profile in commonly consumed sweetened foods and beverages (cake, chocolate, jelly tots, cookie, wafer, pudding, fruit yogurt, limon-flavored soda, cola, lemonade, mineral water, fruit juice, milk drink and ice tea) was carried out using high performance liquid chromatography (HPLC). The amount of fructose was found higher than the amount of glucose in most of the foods and beverages (juice, limon-flavored soda, mineral water, cola, chocolate, cookie, wafer). The highest fructose contents were found in cola (71.10 % of sugars), chocolate (52.40 % of sugars) and limon-flavored soda (48.21 % of sugars) samples. The galactose, mannitol, arabinose and xylitol were not detected in any of the examined food and beverage samples. The predominant sugar in milk drinks, jelly tots, pudding, cookie and cake samples was determined as sucrose. Maltitol was only determined in cake and jellytots samples.
Journal of Nutritional Therapeutics, 2017
In this paper several approaches are discussed for the direct analysis of the main sugars in different fruit juices. Refractometry, thin layer chromatography, volumetric analysis and high performance liquid chromatography with refractive index detector were tested and the results compared, discussing the advantages and disadvantages of each of them. Whereas the first method gives generically indications on the whole content of sugar and it doesn't require any prior manipulation of the sample, thin layer chromatography is useful only for qualitative purpose, on the other hand the third method, after removal of interferences, makes possible the determination of the reducing and not reducing sugar, and the last one allows the qualitative and quantitative determination of the saccharides singularly. It's very important to have not only knowledge about the chemical analysis of carbohydrates and their physicochemical properties, but especially how the methods can be used in product development for benefit of the public. In the wide range of options for the determination of the mono and disaccharides in beverages, the approach selected must be robust, accurate, powerful and reproducible.
Obesity, 2011
The consumption of fructose, largely in the form of high fructose corn syrup (HFCS), has risen over the past several decades and is thought to contribute negatively to metabolic health. However, the fructose content of foods and beverages produced with HFCS is not disclosed and estimates of fructose content are based on the common assumption that the HFCS used contains 55% fructose. The objective of this study was to conduct an objective laboratory analysis of the sugar content and composition in popular sugar-sweetened beverages with a particular focus on fructose content. Twenty-three sugar-sweetened beverages along with four standard solutions were analyzed for sugar profiles using high-performance liquid chromatography (HPLC) in an independent, certified laboratory. Total sugar content was calculated as well as percent fructose in the beverages that use HFCS as the sole source of fructose. Results showed that the total sugar content of the beverages ranged from 85 to 128% of what was listed on the food label. The mean fructose content in the HFCS used was 59% (range 47–65%) and several major brands appear to be produced with HFCS that is 65% fructose. Finally, the sugar profile analyses detected forms of sugar that were inconsistent with what was listed on the food labels. This analysis revealed significant deviations in sugar amount and composition relative to disclosures from producers. In addition, the tendency for use of HFCS that is higher in fructose could be contributing to higher fructose consumption than would otherwise be assumed.
Quantification of glucose, fructose and sucrose in bayberry juice by NIR and PLS
Food Chemistry, 2009
A combination of Fourier transform infrared spectroscopy (FTIR) and multivariate statistics (chemometry) was applied as a screening tool for the quantitative determination of carbohydrates, such as glucose, fructose and sucrose, in 11 processed commercial apple juices and 2 genuine juices obtained from squeezed apples. For calibration, a number of 24 mixtures of glucose, fructose and sucrose solutions (synthetic samples), at different concentrations were prepared and scanned in the 885 and 1500 cm -1 spectral range, using attenuated total reflectance (ATR) FTIR spectroscopy. Based on the mixtures spectra in the mid IR (MIR) region, we realized calibration models for each carbohydrate, using partial least squares (PLS) regression. The models were then used to predict the glucose, fructose and sucrose concentration in commercial apple juices, comparatively with concentrations in fresh, genuine juices, in order to assess the juice authenticity. The glucose concentrations (%, w/w) predicted for commercial juices ranged from 1.664 to 3.133 versus 3.1 for genuine fresh juices. The fructose concentrations (%, w/w) predicted for commercial juices ranged from 3.701 to 6.941 versus 9.2 for genuine fresh juices, while the sucrose concentrations (%, w/w) predicted for commercial juices ranged from 0.746 to 5.795 versus 1.38 for genuine fresh juices. The standard deviations of most predicted values are below 10%. Most juices exhibited glucose, fructose and sucrose concentrations in the expected range. However, several samples showed discrepancies from average concentration values, thus the authenticity of these juices could not be confirmed. Also, high sucrose concentration can flag adulterated juices, or indicates sucrose addition to maintain the juice sweetness intensity. Our results indicate ATR-MIR spectroscopy to be a rapid, accurate, nondestructive and cost-effective tool for routine monitoring of multiple constituents in apple juices, as quality and safety indicators.
Fruit juice-based products are potentially high demanded products in Sri Lanka. e research was conducted to estimate the total sugar content in commercially available fruit juice products and to compare the suitability and efficiency of analytical methods: Lane and Eynon titration method and UV-Visible spectrophotometric methods. Further synthetic colorants in the products were identified and compared with the label information. A consumer survey was conducted to elicit information on consumer preference and knowledge on sugar content of the products. Based on the survey, consumers were more concerned about taste (37%), brand name (28%), price (28%), and nutrition value (7%), respectively. Awareness about the Recommended Dietary Allowance (RDA) of sugar, added sugar consumption, and risk of chronic diseases was 49%. Awareness on the color coding system of the products was 68%. e total sugar content of the fruit nectars was determined using both methods. e maximum total sugar level (18.38 g/100 mL) was observed by the titration method, while the maximum total sugar level (18.31 g/100 mL) was measured by the spectrophotometric method in wood apple (Limonia acidissima) nectar in brand No. "1." e maximum sucrose content (10.57 g/100 mL) was observed in mango (Mangifera indica L.) nectar in the brand No. "1." Total sugar contents of both tested methods were compared using SAS 9.0 (Randomized Complete Block Design, RCBD). ere is no significant difference (P > 0.05) between the two testing methods. In conclusion, the Lane and Eynon titration method was identified as the most effective method for analysis of the total sugar in fruit juice-based products. Based on the analysis of thin-layer chromatography (TLC), a majority of fruit nectar samples (57.14%) contained natural colorants, while 42.86% of total samples contained synthetic colorants. Labelling violation was done by the manufacturers, and the consumer awareness was high with the color-coding system. Continuous surveillance is recommended to minimize health risk related to high sugar consumption of the population.
Journal of Lasers, Optics & Photonics, 2018
The concentration, wavelength and temperature dependent refractive index of sugar solution has been investigated. The refractive index of sugar solutions (5%-50%) obtained using Red Diode Laser, Green Diode Laser and He-Ne Laser light were found to be in the range of (1.3357-1.4117), (1.3467-1.4272) and (1.3380-1.4140) respectively. The refractive index has linear relationship with the concentration of sugar solution. Mathematical expressions were also derived for the wavelength dependent refractive index of sugar solution by fitting Cauchy's equation to the experimental data using non-linear curve at the minimum discrepancy. The empirical expression of temperature dependent of refractive index of the sugar solution was determined; and the result indicates that, as the temperature increases the refractive index of the solutions decrease the method was also applied to determine the sugar contents in soft drink beverages (Pepsi, Coca, 7up, Sprite, Fanta and Mirinda). The results in g/100 ml are: (10.48 ± 0.001), (10.42 ± 0.001), (10.42 ± 0.001), (6.79 ± 0.002), (7.03 ± 0.001) and (9.89 ± 0.002) respectively. The techniques are simple, fast and inexpensive.
Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages
Journal of Analytical Methods in Chemistry, 2018
The main objective of this study was to improve the performance of analytical methods for the determination of sugars in fermented alcoholic beverages based on mid-infrared-partial least squares (MIR-PLS), high-performance liquid chromatography with the ultraviolet detector (HPLC-UV), high-performance liquid chromatography with the refractive index detector (HPLC-RI), and sulfuric acid methods. The MIR-PLS method was found to give good prediction of individual sugars: glucose, fructose, sucrose, and maltose in the alcoholic beverages with less than 4% error. The HPLC-UV method can be used for the determination of glucose in alcoholic beverages after derivatization withp-aminobenzoic acid ethyl ester. The HPLC-RI method was found to be applicable for the determination of individual sugars: glucose, fructose, sucrose, and maltose in the alcoholic beverages. The limit of detection (%, w/w) and recovery (%) of the individual sugars by the HPLC-RI method were fructose 0.001, 89.4–106; gl...
Fructose is 30% sweeter than sucrose, the sweetest natural sugar in the world and the main compound of agave syrup. Although fructose can be got from different syrups through a chromatographic system, the methods to evaluate their purification are expensive and too long time. In this work, using a polarimetric method was determinate the fructose-glucose ratio from agave syrup before and after their process by a chromatography method. The polarimetric method was validated using a standard HPLCbased method. With the results of this work was development a rapid and economic technique to determinate the fructose-glucose ration in agave syrup.
Evaluation of Sugar Types in Selected Brands of Commercial Fruit Juice in Osun State, Nigeria
Volume 5 - 2020, Issue 8 - August, 2020
The study examined the sugar types and sum sugars in selected brands of commercial fruit juice. The sugar types were determined base on the reducing properties of the monosaccharide sugars using Lane and Eynon method. Non-reducing sugar was estimated after it hydrolysis. The data obtained were subjected to statistical analysis using ANOVA and Hierarchical Clustering (Dendrogram). The results showed that there is no significant difference in the sugar content amongst the seven brands of fruit juice analyzed. However, the results indicated that there is significant difference in the sugar types (Dextrose, Fructose and Sucrose) found in the samples. Fructose was found to be the higher concentrated of the two reducing sugars determined (Dextrose and Fructose) across the samples analyzed. Sample B has the highest fructose and dextrose concentrations (5.22± 0.02 g/100 mL) and (4.92± 0.01 g/100 mL) respectively while G has the lowest concentrations of the two sugars (4.76± 0.01 g/100 mL) a...