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

dc.contributor.authorAl-Mhanna, Najah M.
dc.contributor.authorHuebner, Holger
dc.contributor.authorBuchholz, Rainer
dc.date.accessioned2019-08-14
dc.date.available2023-10-16T21:33:24Z
dc.date.created2018
dc.date.issued2019-08-14
dc.description.abstractThe 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.en
dc.identifier.citationFoods 7.11 (2018). <https://www.mdpi.com/2304-8158/7/11/185>
dc.identifier.doihttps://doi.org/10.3390/foods7110185
dc.identifier.opus-id11442
dc.identifier.urihttps://open.fau.de/handle/openfau/11442
dc.identifier.urnurn:nbn:de:bvb:29-opus4-114424
dc.language.isoen
dc.publisherMDPI
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/deed.de
dc.subjectgas chromatography mass spectrometry
dc.subjectsugar content in food
dc.subjectdate juice (syrup)
dc.subjectsugar quantification and qualification
dc.subjectenzymatic methods
dc.subject.ddcDDC Classification::5 Naturwissenschaften und Mathematik :: 57 Biowissenschaften; Biologie :: 570 Biowissenschaften; Biologie
dc.titleAnalysis of the Sugar Content in Food Products by Using Gas Chromatography Mass Spectrometry and Enzymatic Methodsen
dc.typearticle
dcterms.publisherFriedrich-Alexander-Universität Erlangen-Nürnberg (FAU)
local.date.prevpublished2018-11-08
local.journal.issue11
local.journal.titleFoods
local.journal.volume7
local.sendToDnbfree*
local.subject.fakultaetTechnische Fakultät
local.subject.importimport
local.subject.sammlungUniversität Erlangen-Nürnberg / Eingespielte Open Access Artikel / Eingespielte Open Access Artikel 2019
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