High Pressure Liquid Chromatographic Determination of Monoand Disaccharides in Presweetened Cereals: Collaborative Study

Zygmunt, Lucian C; Anderson, E. L.; Behrens, Beate; Bowers, Raymond J.; Bussey, M; Cohen, Gary H.; Colón, Maribel; Deis, C; Given, P S; Granade, Alvin W; Harms, Christian T.; Heroff, John C; Hines, D.B.; Hung, George W.C.; Hurst, W J; Keller, Jack; Laroche, F B; Luth, W. C.; McKay, David; Mertle, T; Navarre, M; Rivera, Rodisnel Perdomo; Scopp, R.; Scott, Fraser W.; Sherman, R; Sloman, Katherine G; Sodano, C; Trick, Keith D.; Vandine, B R; Webb, Norma G

doi:10.1093/jaoac/65.2.256

Cited by 16 publications

(10 citation statements)

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“…The moisture and ash (925.10; 945.38), crude protein (925.31) and lipid (963.15) content were determined in accordance with AACC standard methods [ 33 ]. Carbohydrates were evaluated as total starch [ 34 ] and simple sugars [ 35 ]; the starch fraction was also characterized in terms of amylose content by means of a commercial kit (K-AMYL, Megazyme Int., Wicklow, Ireland). Soluble and insoluble dietary fibre was assessed by the enzymatic gravimetric procedure [ 36 ].…”

Section: Methodsmentioning

confidence: 99%

Nutritive Evaluation of the Bambara Groundnut Ci12 Landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] Produced in Côte d’Ivoire

Yao

Kouassi

Erba

et al. 2015

IJMS

102

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The nutritional evaluation of the Bambara groundnut Ci12 landrace (Vigna subterranea (L.) Verdc.) seeds produced in Côte d’Ivoire shows a 19% content of protein, containing all the essential amino acids with tryptophan as the limiting amino acid, a total dietary fiber level of 10%, with a low soluble fraction content, and a fat content of 1.4%, with a high proportion of total unsaturated fatty acids (61%) of which 36% were n-6 fatty acids. This legume contains phosphorus, as the major mineral, followed by magnesium and calcium, and trace elements (iron, copper and zinc). It is characterized by the same amount of α-tocopherol and antioxidant capacity as common legumes. The high concentration of essential amino acids, n-6 fatty acids and minerals, mainly Fe, in the Ci12 landrace of Bambara groundnut indicates that this local legume has the potentiality to improve the nutritional status in Côte d’Ivoire and it could be regarded as a nutrient dense food.

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Section: Methodsmentioning

confidence: 99%

Nutritive Evaluation of the Bambara Groundnut Ci12 Landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] Produced in Côte d’Ivoire

Yao

Kouassi

Erba

et al. 2015

IJMS

102

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“…Sugars were assessed by high-performance anion-exchange liquid chromatography with pulsed amperometric detection (HPAEC-PAD) (Rocklin and Pohl 1983). Briefly, 1 g of the sample was extracted with 200 mL of distilled water at 60°C for 60 min (Zygmunt et al 1982); the extract solution was analyzed with an HPAEC-PAD equipped with a CarboPac PA1 (4 × 250 mm) column plus a CarboPac PA1 (4 × 50 mm) guard column (Dionex, Sunnyvale, CA, U.S.A.) and an ED50 pulsed amperometric detector (Dionex). Starch content was calculated by difference (100 -amount of all the other chemical components).…”

Section: Molecular Characterization Of Lab Strains By Randomlymentioning

confidence: 99%

Study of the Chemical Changes and Evolution of Microbiota During Sourdoughlike Fermentation of Wheat Bran

et al. 2014

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Cereal Chem. 91(4):342-349Several studies have emphasized the possibility of enhancing nutritional properties of cereal by-products through biotechnological processes. Bran fermentation positively affects the bioavailability of several functional compounds. Moreover, bran fermentation could increase water-extractable arabinoxylans (WEAX), compounds with positive effects on glucose metabolism and prebiotic properties. This study was aimed at increasing the amount of bran bioactive compounds through a sourdoughlike fermentation process. Wheat bran fermentations were conducted through continuous propagation by back-slopping of fermented bran (10% inoculum) until a stable microbiota was established, reaching high counts of lactic acid bacteria and yeasts (10 9 and 10 7 CFU/g, respectively). At each refreshment step, bacterial strains were isolated, clustered, molecularly analyzed by randomly amplified polymorphic DNA, and identified at the species level by 16S rRNA gene sequencing. Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus plantarum, Pediococcus pentosaceus, and Pichia fermentans dominated the stable sourdough ecosystem. After fermentation, levels of soluble fiber increased (+30%), and WEAX and free ferulic acid were respectively fourfold and tenfold higher than in raw bran, results probably related to microbial xylan-degrading activity, whereas phytic acid was completely degraded. These preliminary data suggest that fermented bran could be considered an interesting functional ingredient for nutritional enhancement.

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“…Centrifuge 5 minute at 3500 rpm and filter through 0.45-0.7 µm. The filtrate was used to determine the sugar content in solid waste (Zygmunt, 1982).…”

Section: Materials and Metods Substratementioning

confidence: 99%

Characterisation of Solid and Liquid Pineapple Waste

Abdullah

Mat²

2008

Reaktor

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The pineapple waste is contain high concentration of biodegradable organic material and suspended solid. As a result it has a high BOD and extremes of pH conditions. The pineapple wastes juice contains mainly sucrose, glucose, fructose and other nutrients. The characterisation this waste is needed to reduce it by recycling to get raw material or for conversion into useful product of higher value added products such as organic acid, methane , ethanol, SCP and enzyme. Analysis of sugar indicates that liquid waste contains mainly sucrose, glucose and fructose. The dominant sugar was fructose, glucose and sucrose. The fructose and glucose levels were similar to each other, with fructose usually slightly higher than glucose. The total sugar and citric acid content were 73.76 and 2.18 g/l. The sugar content in solid waste is glucose and fructose was 8.24 and 12.17 %, no sucrose on this waste

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High Pressure Liquid Chromatographic Determination of Monoand Disaccharides in Presweetened Cereals: Collaborative Study

Cited by 16 publications

References 0 publications

Nutritive Evaluation of the Bambara Groundnut Ci12 Landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] Produced in Côte d’Ivoire

Nutritive Evaluation of the Bambara Groundnut Ci12 Landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] Produced in Côte d’Ivoire

Study of the Chemical Changes and Evolution of Microbiota During Sourdoughlike Fermentation of Wheat Bran

Characterisation of Solid and Liquid Pineapple Waste

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