Fructose

Wach, Wolfgang

doi:10.1002/14356007.a12_047.pub2

Cited by 9 publications

(5 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fructose is found in many plants, where it can be bonded to glucose and form sucrose. For commercial purposes, fructose is obtained, among other things, from corn, a plant from the Poaceae family [ 23 ]. This is probably the reason for the higher content of this carbohydrate in millet as well.…”

Section: Discussionmentioning

confidence: 99%

Comparison of the Main Constituents in Two Varieties of Proso Millet Using GC–MS

Kalinová

Tříska

Hořejší

2023

Foods

View full text Add to dashboard Cite

Proso millet (Panicum miliaceum) is neglected in human nutrition. Thanks to the composition of the grains, millet is suitable for people with celiac disease and it is also useful in the prevention of cardiovascular diseases. For screening the substances in all plant parts of millet via GC–MS, two varieties, Hanacká Mana and Unicum, were used. Substances from the group saccharides, amino acids, fatty acids, carboxylic acids, phytosterols and others were identified in the roots, leaves, stems, and seeds. The highest level of saccharides was found in the stems (83%); amino acids in the roots (6.9%); fatty acids in the seeds (24.6%); carboxylic acids in the roots (3%), phytosterols in the seeds (10.51%); other substances, such as tetramethyl-2-hexadecenol (1.84%) and tocopherols (2.15%), in the leaves; retinal in the roots (1.30%) and squalene in the seeds (1.29%). Saccharides were the dominant group in all plant parts of proso millet followed by fatty acids. The dominant saccharides in all parts of the millet plant were sucrose, fructose and psicose. On the contrary, turanose, trehalose, glucose and cellobiose belonged to the least represented sugars. Additionally, amyrin, miliacin, campesterol, stigmasterol, β-sitosterol, and others were identified. Varietal variability can be assumed, e.g., in retinal, miliacin or amyrin content.

show abstract

Section: Discussionmentioning

confidence: 99%

Comparison of the Main Constituents in Two Varieties of Proso Millet Using GC–MS

Kalinová

Tříska

Hořejší

2023

Foods

View full text Add to dashboard Cite

show abstract

“…The main difference between fructose and glucose or sucrose is the great variability of its structure. At room temperature, the following forms of fructose molecules are present in an aqueous solution [66]: β-fructopyranose (71.4%), β-fructofuranose (22.3%), α-fructofuranose (5.5%), and keto-fructose and α-fructopyranose, which are in dynamic equilibrium, constantly transforming into each other. Sucrose does not contain anomeric carbon atoms.…”

Section: Discussionmentioning

confidence: 99%

Application of Terahertz Time-Domain Spectroscopy to Study the Microheterogeneities of Solutions: A Case Study of Aqueous Sugar Solutions

Penkov

2023

Photonics

View full text Add to dashboard Cite

The phenomenon of the formation of microheterogeneities (MHs) in solutions, which, according to chemical handbooks, are considered true solutions, has been known for a long time. MHs have been found in more than 100 binary solutions, many of which are used both in various scientific studies and in life. However, the nature of this phenomenon is largely unclear. It is only well-known that MHs are stable areas of increased concentration of one of the components of the solution. The main reason for the poor knowledge of MHs is the use of very few experimental methods, mainly light scattering methods. In this paper, the terahertz time-domain spectroscopy method was used for the first time to study MHs using the example of aqueous solutions of three sugars: glucose, fructose, and sucrose. This method gives the spectra of complex permittivity in the terahertz range, which are very informative when studying the hydrate shells of molecules in solutions. The idea of this study was that structuring sugar molecules with the formation of MHs changes their hydration. The characteristics of sugar hydration in solutions before and after filtration through a 20 nm filter, leading to the destruction of MHs, were compared. It has been shown that the water binding in the MHs of all three solutions is increased compared with the hydrate shells of individual sugar molecules. Also, for MHs’ fructose solution, a decrease in the number of hydrogen bonds between water molecules and an increase in the number of free water molecules was shown, which is not observed in MH glucose and sucrose solutions. This is explained by mutarotations of fructose molecules, leading to permanent significant rearrangements of the water structure in MHs. Thus, terahertz time-domain spectroscopy provides fundamentally new information about the MHs of aqueous solutions at the level of their hydration characteristics. The presence of MHs in solutions is a significant factor that has never been taken into account when studying the hydrate shells of various molecules in solutions using THz spectroscopy.

show abstract

“…5-HMF can be obtained from both fructose and glucose. , Although it is easier to convert fructose to 5-HMF than glucose, this route is hampered by the substantial lower availability and higher cost of fructose . Glucose can be produced by depolymerization of cellulose, obtained from widely available woody biomass and inedible parts of food crops. , Industrially attractive 5-HMF production from biomass requires atom-efficient and specific water-tolerant catalysts, because cheap Brønsted acids do not provide sufficient selectivity and water remains the preferred solvent because of cost and green chemistry reasons. , …”

Section: Introductionmentioning

confidence: 99%

Mesoporous Doped Tungsten Oxide for Glucose Dehydration to 5-Hydroxymethylfurfural

Wiesfeld

Gaquere

Hensen

2019

ACS Sustainable Chem. Eng.

View full text Add to dashboard Cite

Glucose valorization to 5-hydroxymethylfurfural (5-HMF) remains a challenging conversion that is highly relevant in the transition toward a sustainable chemical industry. Lewis acidic tungstite is a viable, moderately active catalyst for glucose upgrading to 5-HMF but suffers from low surface area and weak Brønsted acidity. A facile nontemplated sol–gel process produces a mesoporous substoichiometric tungsten oxide with high surface area and Brønsted acidity, and increased activity toward 5-HMF production. The material is easily doped with early transition metals, which strongly modify physico-chemical parameters such as the acidity and, accordingly, the catalytic activity of the mesoporous oxide. Glucose was converted to 5-HMF in H2O/THF mixtures using doped and undoped materials. Kinetic parameters established by variation of the temperature and reaction times show a strong dependence on the nature of the dopant and pretreatment of the catalytic material.

show abstract

Fructose

Cited by 9 publications

References 38 publications

Comparison of the Main Constituents in Two Varieties of Proso Millet Using GC–MS

Comparison of the Main Constituents in Two Varieties of Proso Millet Using GC–MS

Application of Terahertz Time-Domain Spectroscopy to Study the Microheterogeneities of Solutions: A Case Study of Aqueous Sugar Solutions

Mesoporous Doped Tungsten Oxide for Glucose Dehydration to 5-Hydroxymethylfurfural

Contact Info

Product

Resources

About