Quantification of Food Polysaccharides by means of NMR

Souza, Adriana Carvalho de

doi:10.1007/978-3-319-28275-6_5-1

Cited by 4 publications

(3 citation statements)

References 47 publications

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“…The monosaccharide components in the red ginseng residual were characterized using 1 H NMR with different chemical shifts in anomeric hydrogen at 4.5-5.3 ppm [35][36][37] with the integrated peak area, as shown in Figure 3. The two main components of every RGR-TO sample were glucose and uronic acid, as shown in Tables 1 and 2.…”

Section: Chemical Composition Of Red Ginseng Residual Treated and Unt...mentioning

confidence: 99%

Impact of TEMPO-Oxidation Pretreatment of Red Ginseng Residual on Nanofibrillation

Zahra,

Firsty,

Shin

2024

Processes

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Red ginseng extract is one of the most widely used herbal medicines to prevent and cure various diseases. Among the processed products derived from red ginseng, the water-insoluble part as red ginseng residual (RGR) becomes waste, even though it contains important ingredients. TEMPO-oxidation (TO) can be used as a pre-treatment with different degrees of oxidation (DO) (0 to 0.4) in red ginseng residual (RGR-TO) by introducing chemical oxidation and high-pressure homogenizer (HPH) as a nanofibrillation process. 1H NMR was used to determine the carbohydrate composition and calculate DO, size was examined using a nanoparticle analyzer, and the zeta potential was used to determine surface charge density. RGR-TO with different concentrations had different compositions; glucose and uronic acid were the main ingredients. All treated RGR-TO showed higher oxidant levels than the untreated counterpart (RGR-TO 0). As the oxidant levels increased, the zeta potential and uronic acid increased, but the size of the nanofibril from RGR-TO decreased. The results of this study showed that TEMPO-oxidation pretreatment was effective in producing RGR cellulose nanofibril (CNF) with a variety of properties by adjusting the level of oxidation pretreatment and the number of HPH passes.

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Section: Chemical Composition Of Red Ginseng Residual Treated and Unt...mentioning

confidence: 99%

Impact of TEMPO-Oxidation Pretreatment of Red Ginseng Residual on Nanofibrillation

Zahra,

Firsty,

Shin

2024

Processes

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“…This data can be used to elucidate the chemical structure of the sample. The distinct advantages of NMR over other analytical techniques lie in the fact that it requires almost no preparation time, provides selectivity without use of separation, is independent of chemical nature of the carbohydrate, and does not require sample derivatization prior to analysis [75][76][77]. Furthermore, NMR measurements can be determined directly from a physical context of the measurement without referencing to another substance [78,79].…”

Section: Nmrmentioning

confidence: 99%

“…[83] detail a convenient method for the routine quantification of six common sugars in beverages and food crops via naphthimidazole (NAIM) derivatization for 1D 1H-NMR spectrometric analysis. For an overview of liquid 1D and 2D methods used to determine the amount of polysaccharides in food-related samples by NMR, we refer the reader to a recent review by de Souza [77].…”

Section: Nmrmentioning

confidence: 99%

Characterization and Analysis of Food-Sourced Carbohydrates

Kiely

Hickey

2021

Glycosylation

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Food carbohydrates are macronutrients that are found in fruits, grains, vegetables, and milk products. These organic compounds are present in foods in the form of sugars, starches, and fibers and are composed of carbon, hydrogen, and oxygen. These wide ranging macromolecules can be classified according to their chemical structure into three major groups: low molecular weight mono-and disaccharides, intermediate molecular weight oligosaccharides, and high molecular weight polysaccharides. Notably, the digestibility of specific carbohydrate components differ and nondigestible carbohydrates can reach the large intestine intact where they act as food sources for beneficial bacteria. In this review, we give an overview of advances made in food carbohydrate analysis. Overall, this review indicates the importance of carbohydrate analytical techniques in the quest to identify and isolate health-promoting carbohydrates to be used as additives in the functional foods industry.

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