Enzymatic determination of inulin in food and dietary supplements

Hofer, K.; Jenewein, D

doi:10.1007/s002170050520

Cited by 16 publications

(6 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Glucose content was determined by an enzymatic colorimetric oxidase assay, the absorbance was read at a wavelength of 500 nm according to Yuen and McNeill (2000). Fructose content was assessed according to Hofer and Jenewein (1999) by an enzymatic method with spectrometric determination at a wavelength of 340 nm. Sucrose content was determined by an enzymatic assay with invertase-catalyzed hydrolysis of sucrose and fructose dehydrogenase-catalyzed oxidation of liberated fructose followed by spectrometric determination of fructose with tertrazolium salt at a wavelength of 570 nm (Holmes, 1997).…”

Section: Methodsmentioning

confidence: 99%

Qualitative comparison of blackcurrant and blackcurrant—whey beverages

Jaworska

Sady

Grega

et al. 2011

Food sci. technol. int.

View full text Add to dashboard Cite

This study provides a qualitative comparison of blackcurrant and blackcurrant-whey beverages over a 12-month storage period. The amount of extract in the beverages was established as 12%, of which 25% was blackcurrant concentrate. Acid whey was used for the production of blackcurrant-whey beverages. In comparison to blackcurrant-whey beverages, blackcurrant beverages contained significantly more glucose, fructose, sucrose, polyphenols and vitamins C and B1. They also had a higher level of antioxidant activity against ABTS•+ and DPPH, with the difference ranging from 2% to 46%. On the other hand, blackcurrant-whey beverages contained more ash, proteins and vitamin B2 and the presence of lactose was detected. They were also characterized by higher color parameter values evaluated according to the CIE system. A general sensory evaluation awarded blackcurrant beverages with 0.5-1.3 more points than blackcurrant-whey beverages. A descriptive flavor analysis found that blackcurrant taste dominated in both types of beverages; however, in blackcurrant-whey beverages, the taste and smell of whey were also discernible. Changes in the quality of the beverages were observed during the storage period, notably a decrease in their antioxidant properties.

show abstract

Section: Methodsmentioning

confidence: 99%

Qualitative comparison of blackcurrant and blackcurrant—whey beverages

Jaworska

Sady

Grega

et al. 2011

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…The inulin level in 3 in 1 instant coffee mix powder and in instant beverage powder was found at the same range (17.3 ± 4.9 and 13.0 ± 2.9 g/100 g FW, respectively). Supplemented food powder for pregnant women had the inulin level of 6.7 ± 1.1 g/100 g FW which was higher than multivitamin effervescent tablets (2.6 g/100 g FW) and children's effervescent tablets (2.2 g/100 g FW) but slightly lower than calcium magnesium effervescent tablets (7.2 g/100 g FW) reported by Hofer and Jenewein (1999). For liquid food products, inulin content was found, ranging from 0.3 ± 0.1 g/100 mL FW in UHT milk up to 13.5 ± 4.1 g/100 mL FW in weight control diet beverage.…”

Section: Inulin Content In Food Productsmentioning

confidence: 57%

Inulin content of fortified food products in Thailand

2016

View full text Add to dashboard Cite

“…Chromatography is a method of separation, qualitative identification and quantitative determination of chemical compounds in complex mixtures. This method has been widely used in the identification of carbohydrates in plants and foods (Hofer and Jenewein, 1999), beverages (Lee and Coates, 2000;Chinnici et al, 2002), and sweeteners (Mora and Marioli, 2001). Studies carried out by Srinivasan and Bhatia (1953) in raw juices from the stem of Agave vera-cruz Mill.…”

mentioning

confidence: 99%

Fermentable carbohydrate metabolism in maguey mezcalero potosino (Agave salmiana): HPLC characterization and evaluation

Michel-Cuello

Aguilar‐Rivera

López-Palacios

et al. 2021

Not Bot Horti Agrobo

View full text Add to dashboard Cite

The maguey mezcalero potosino (Agave salmiana) is a natural resource of great regional importance, used for the manufacture of mezcal and other alcoholic beverages by fermentation of simple sugars and sugars released by fructans hydrolysis. For this, only the stem and base of leaves is used, which results on wasting the other sections that represent up to 40% of weight of the complete plant. The objective of this study was to identify and quantify the fermentable carbohydrates present in raw and hydrolysed juices of the stem and four sections of the whole leaves (base, neck, wings and apex) of maguey plants with representative specimens of three stages of maturity with industrial importance. For carbohydrate characterization, high resolution liquid chromatography (HLPC) was used. The sugars found as fructose, glucose, sucrose, xylose and maltose coincide with those identified in other Agave species, significant differences are observed depending on the section and the state of maturity of the plant, the sugar concentration in the discarded sections of the plant (fructose: 5.79 – 4.80 mg mL-1) are considerable and statistically similar to those found in the stem (fructose: 2.49 mg mL-1) and the base of the leaf (fructose: 3.16 mg mL-1) (structure used in the mezcal production process). The results obtained can promote the integral use of the plant and diversification towards other industries such as pharmaceuticals, biofuels or foods.

show abstract

Enzymatic determination of inulin in food and dietary supplements

Cited by 16 publications

References 0 publications

Qualitative comparison of blackcurrant and blackcurrant—whey beverages

Qualitative comparison of blackcurrant and blackcurrant—whey beverages

Inulin content of fortified food products in Thailand

Fermentable carbohydrate metabolism in maguey mezcalero potosino (Agave salmiana): HPLC characterization and evaluation

Contact Info

Product

Resources

About