Determination of Sugar Profile in Viburnum Fruits and its Dosage Forms by HPLC-RID

Sergunova, Ekaterina Vyacheslavovna; Ai, Marakhova; Sl, Morokhina; On, Plakhotnaia; Krasnyuk, I. I.; Vv, Bessonov

doi:10.5530/pj.2020.12.16

Cited by 2 publications

(2 citation statements)

References 7 publications

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“…The composition of carbohydrates (mono-and disaccharides) was determined using standard high-performance liquid chromatography on an Agilent Technologies 1260 chromatograph (Agilent Technologies, Santa Clara, CA, USA) with a refractometric detector Agilent 1260 RID, G1362A (Agilent Technologies, Santa Clara, CA, USA) according to [53]. Before analysis, the samples were centrifuged at 990× g for 15 min (if necessary, diluted with water at a ratio of 1:5 (by volume)).…”

Section: Determination Of Carbohydrates Profilementioning

confidence: 99%

Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins

Frolova

Vorobyeva

et al. 2023

Fermentation

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Kombucha is a sweet and sour beverage made by fermenting a liquid base with a symbiotic culture of bacteria and yeast. Different tea substrates, carbohydrate sources, and additional ingredients are used to create beverages with different physical and chemical characteristics. The purpose of this work was to create a recipe and technology to study the properties of the beverage based on kombucha with a given chemical composition. The content of added functional ingredients (vitamins and inulin) in quantities comparable with reference daily intake was the specified parameter characterizing the distinctive features of the enriched beverages. For fermentation using symbiotic cultures of bacteria and yeast, a black tea infusion sweetened with sucrose was used as a substrate. The changes in the physicochemical characteristics of the fermented tea beverage base were evaluated. The dynamics of changes in pH, acidity, the content of mono- and disaccharides, ethanol, organic acids, polyphenolic compounds, and volatile organic substances were shown. The fermentation conditions were selected (pH up to 3.3 ± 0.3, at T = 25 ± 1 °C, process duration of 14 days) to obtain the beverage base. Strawberry and lime leaves were used as flavor and aroma ingredients, and vitamins with inulin were used as functional ingredients. Since the use of additional ingredients changed the finished beverage’s organoleptic profile and increased its content of organic acids, the final product’s physical–chemical properties, antioxidant activity, and organoleptic indicators were assessed. The content of B vitamins in the beverages ranges from 29 to 44% of RDI, and 100% of RDI for inulin, which allows it to be attributed to the category of enriched products. The DPPH inhibitory activity of the beverages was 82.0 ± 7%, and the ethanol content did not exceed 0.43%. The beverages contained a variety of organic acids: lactic (43.80 ± 4.82 mg/100 mL), acetic (205.00 ± 16.40 mg/100 mL), tartaric (2.00 ± 0.14 mg/100 mL), citric (65.10 ± 5.86 mg/100 mL), and malic (45.50 ± 6.37 mg/100 mL). The technology was developed using pilot equipment to produce fermented kombucha tea enriched with inulin and B vitamins.

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Section: Determination Of Carbohydrates Profilementioning

confidence: 99%

Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins

Frolova

Vorobyeva

et al. 2023

Fermentation

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“…MSs analysis was performed by direct-phase HPLC with refractometric detection as in study. 22 Chromatographic column for HPLC Sugar-Pak (WATERS, USA), length 300 mm and internal diameter 6.5 mm, filled with microcrystalline cation-exchange gel in calcium form. For free sugars, the elution mode is isocratic (mobile phase -purified water with the addition of Ca-EDTA 0.05 mg/ml).…”

Section: Determination Of the Composition And Content Of Monosaccharimentioning

confidence: 99%

Chemical Composition and Content of Polysaccharides from the Yellow Iris (Iris pseudacorus L.) Rhizomes

Ea¹,

Aa²,

Vn³

et al. 2020

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Background: The aim of the present study was to examine the composition and content of the polysaccharide complex and polysaccharide fractions from yellow iris (Iris pseudacorus L.) rhizomes growing in Russian Federation (Moscow region). Materials and Methods: Traditional pharmacognostic methods were used in the analysis of polysaccharides as biologically active substances. The total amount of polysaccharides was determined by a gravimetric procedure with alcohol precipitation. Fractions of polysaccharides were isolated by sequential changing of solvents. The content of monosaccharides was determined by the method of high-performance liquid chromatography with refractometric detection (HPLC-RID) after acid hydrolysis. HPLC-RID procedure was performed using Chromatograph Agilent 1260 Infinity, Sugar-Pak column (300×6.5 mm), and isocratic elution mode. Results: Polysaccharide complex was isolated, the total content of polysaccharides in the rhizomes of I. pseudacorus was determined, as well as their distribution by fractions (water-soluble polysaccharides, pectic substances, hemicellulose A, hemicellulose B), the composition of individual sugars (glucose, xylose, galactose, mannose, rhamnose, arabinose) was determined for each fraction. Conclusion: In our experiment polysaccharide complex was first identified and described in detail for I. pseudacorus grown in Moscow region.

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Determination of Sugar Profile in Viburnum Fruits and its Dosage Forms by HPLC-RID

Cited by 2 publications

References 7 publications

Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins

Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins

Chemical Composition and Content of Polysaccharides from the Yellow Iris (Iris pseudacorus L.) Rhizomes

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