Evaluation of sugar content and composition in commonly consumed Korean vegetables, fruits, cereals, seed plants, and leaves by HPLC-ELSD

Shanmugavelan, Poovan; Kim, Su Yeon; Kim, Jung Bong; Kim, Heon Woong; Cho, Soo Muk; Kim, Se Na; Kim, So Young; Cho, Young Sook; Kim, Haeng Ran

doi:10.1016/j.carres.2013.06.024

Cited by 98 publications

(39 citation statements)

References 20 publications

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“…These observations are in line with the literature data [Shanmugavelan et al, 2013]. All three sugars undergo fermentation with Saccharomyces cerevisiae [Yoon et al, 2003].…”

Section: Resultssupporting

confidence: 93%

Fermentation of Plant Material – Effect on Sugar Content and Stability of Bioactive Compounds

Reis¹,

Kosińska-Cagnazzo²,

Schmitt³

et al. 2014

Pol. J. Food Nutr. Sci.

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Extraction is a method often used to obtain products rich in bioactive compounds from plant material. Most of the solvents used for the polyphenols extraction simultaneously extract also sugars, undesirable as a component of health-promoting food. Fermentation might be a simple, cheap and efficient way of sugar elimination. In our study, black tea and goji berries, both known for their health benefits, were used and alcoholic fermentation by Saccharomyces cerevisiae was carried out to eliminate sugars. In the course of fermentation the concentration of polyphenols, L-theanine and carotenoids was evaluated in order to verify the preservation of selected bioactive compounds. Decreases in sugar content, formation of ethanol and yeasts growth were monitored during fermentation. The fermentation of black tea decreased the sugar concentration by 84% within 6 h without decreasing total polyphenols and L-theanine contents. Goji berry fermentation yielded a sugars decrease of 87% within 24 h, without decrease in polyphenol content. However, carotenoid content was reduced by 17%. The study showed that fermentation was an effective way to decrease sugar content in plant extracts, and therefore it might be a pertinent step to concentrate bioactives.

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“…These observations are in line with the literature data [Shanmugavelan et al, 2013]. All three sugars undergo fermentation with Saccharomyces cerevisiae [Yoon et al, 2003].…”

Section: Resultssupporting

confidence: 93%

Fermentation of Plant Material – Effect on Sugar Content and Stability of Bioactive Compounds

Reis¹,

Kosińska-Cagnazzo²,

Schmitt³

et al. 2014

Pol. J. Food Nutr. Sci.

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“…When decreasing the mobile phase's water, it would result in longer retention time. Broad and asymmetric peaks in chromatogram would produce when water was higher than 40% (v/v) [5]. By optimizing the mobile phase, acetonitrile: water (86:14 v/v) with a flow rate of 1.4 ml/min (Fig.…”

Section: The Optimization Of Mobile Phasementioning

confidence: 99%

“…However, the ELSD does not have these limitations as it is based on the particles' ability to cause photon scattering. Moreover, ELSD can detect most compounds which is less volatility than the mobile phase and it is not relying on the optical properties of the analytes [5]. The content and composition of sweet substance in 'Angeleno' fruit at present has not been reported.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Sugar Content and Composition in ‘Angeleno’ Plum Fruit by HPLC-ELSD

Zhao¹,

Li²,

Wang³

et al. 2017

dteees

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Abstract. In order to evaluate the sugar content and composition of 'Angeleno' plum, a method for the simultaneous determination of fructose, glucose, sucrose, sorbitol in Angeleno fruit was developed with HPLC-ELSD .The analysis was performed on an Agilent Zorbax column with a gradient program, acetonitrile-water as the mobile phase . The column temperature was 35 ℃ and flow rate was 1.40 ml/min, evaporative light scattering detector, the drift tube temperature was 80 ℃. The Results showed that 'Angeleno' plum fruit mainly contain fructose, sorbitol, glucose and sucrose , four kinds of sweet substances, the average recoveries in the 92.08% ~101.31%; RSD in the range of 0.52% ~ 3.68%. In a conclusion, the method was accuracy, sensitivity and feasibility to analyze the four kinds of soluble sugar in Angeleno plum fruit.

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“…After hydrolysis of all fructans to fructose and glucose, inulin quantification can be completed by measuring these sugars by high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and high-performance liquid chromatography with refractometer detection (HPLC-RI) [21]. High performance liquid chromatography (HPLC) equipped with evaporative light scattering detector (ELSD) is widely used for quantification of sugar in samples [22,23]. However, to the best of our knowledge, there are no reports in the available literature evaluating the application of HPLC-ELSD method for inulin determination.…”

Section: Introductionmentioning

confidence: 99%

Development of a Combined Trifluoroacetic Acid Hydrolysis and HPLC-ELSD Method to Identify and Quantify Inulin Recovered from Jerusalem artichoke Assisted by Ultrasound Extraction

Yin

et al. 2018

Applied Sciences

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Featured Application: Due to the growing importance of inulin in food industry, it is of paramount importance to have appropriate techniques to extract this compound from plant food materials, wastes and by-products. Moreover, using simple, reliable and fast identification and quantification methods in order to verify manufacturer's information and for quality control purposes, is also of great interest. Therefore, in the present work, a combined trifluoroacetic acid assisted hydrolysis and high performance liquid chromatography equipped with evaporative light scattering detector technique was developed and validated in order to identify and quantify the amount of inulin extracted assisted by ultrasound processing from Jerusalem artichoke root slices as a model plant food matrix.Abstract: Over the last years, inulin, a fructan mixture consisting of oligosaccharides and polysaccharides, has attracted more and more attention from both food industry and researchers, due to its unique functional properties as a natural resource. Therefore, there is an increased interest in the extraction and quantification of inulin for its valorization from inulin rich plants, wastes and by-products. In this work, ultrasonic treatment was applied for inulin extraction, observing a great impact of extraction temperature and ultrasonic power on the inulin content in the obtained extracts. A combined process including trifluoroacetic acid (TFA)-assisted hydrolysis and analysis with high performance liquid chromatography equipped with evaporative light scattering detector (HPLC-ELSD) was developed to quantify inulin content. The effect of hydrolysis parameters was investigated, obtaining the optimal conditions after using TFA at a concentration of 1 mg/mL, hydrolysis temperature of 90 • C, and hydrolysis duration of 60 min. The good linearity (>0.995), precision, recovery (100.27%), and stability obtained during the validation process showed that this developed method allows the quantification of total inulin content in the samples analyzed. This combined method may also contribute to the investigation of the functional properties of inulin (e.g., as prebiotic).

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Evaluation of sugar content and composition in commonly consumed Korean vegetables, fruits, cereals, seed plants, and leaves by HPLC-ELSD

Cited by 98 publications

References 20 publications

Fermentation of Plant Material – Effect on Sugar Content and Stability of Bioactive Compounds

Fermentation of Plant Material – Effect on Sugar Content and Stability of Bioactive Compounds

Evaluation of Sugar Content and Composition in ‘Angeleno’ Plum Fruit by HPLC-ELSD

Development of a Combined Trifluoroacetic Acid Hydrolysis and HPLC-ELSD Method to Identify and Quantify Inulin Recovered from Jerusalem artichoke Assisted by Ultrasound Extraction

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