Rapid Quantitative Analysis for Sugars of Agricultural Products by HPLC

Won, Seon-Yi; Seo, Jae-Soon; Kang, Heui-Yun; Lee, Yong-Seon; 이해길,; Park, In-Tae

doi:10.13050/foodengprog.2016.20.4.406

Cited by 3 publications

(1 citation statement)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sugar contents (fructose and glucose) of red pepper powder were analyzed with a simultaneous quantitative method with HPLC-RI according to Won et al [30]. A ZORBAX carbohydrate column (4.6 mm ID × 250 mm, 5 µm) was used for analysis.…”

Section: Free Sugars Analysismentioning

confidence: 99%

A comparison of the nutrient composition and statistical profile in red pepper fruits (Capsicums annuum L.) based on genetic and environmental factors

et al. 2019

View full text Add to dashboard Cite

Red peppers are a remarkable source of nutrients in the human diet. However, comprehensive studies have not reported on the effects of genotype, cultivation region, and year on pepper fruit characteristics. To address this, 12 commercial pepper varieties were grown at two locations in South Korea, during 2016 and 2017, representing four environments, and concentrations of proximate, minerals, amino acids, fatty acids, capsaicinoids, and free sugars in pepper pericarps were determined. Variation in most nutrients was observed among the 12 varieties grown within each location in each year, indicating a significant genotype effect. Statistical analysis of combined data showed significant differences among varieties, locations, and years for the measured components. The % variability analysis demonstrated that environment (location and year) and genotype-environment interaction contributed more to the nutritional contents than genotype alone. Particularly, variation in many amino acids, capsaicinoids, free sugars, and myristic acid was attributed to location. Year effect was significant for palmitoleic acid, ash, tryptophan, copper, linolenic acid, crude fiber, and tyrosine. Insoluble dietary fiber, soluble dietary fiber, sodium, sulfate, linoleic acid, and alanine were primarily varied by genotype–environment interaction. Palmitic acid was the trait the most highly affected by genotype. Cultivation and the genotype–environment interaction have a major role in determining the composition of 12 pepper varieties across four environments. The data from this study could explain the natural variation in the compositional data of peppers by genotypes and environments.

show abstract

Section: Free Sugars Analysismentioning

confidence: 99%

A comparison of the nutrient composition and statistical profile in red pepper fruits (Capsicums annuum L.) based on genetic and environmental factors

et al. 2019

View full text Add to dashboard Cite

show abstract

Analyzing the Sugar Components of Domestic Agricultural Products for Establishing the National Standard Food Composition Data-Base

Jang¹,

Lee²,

Kim³

et al. 2023

easdl

View full text Add to dashboard Cite

Gas Chromatography with Flame-Ionization Detection-Based Analysis of Sugar Contents in Korean Agricultural Products for Patients with Galactosemia

Jeong

Kwon

Kim

et al. 2023

Foods

View full text Add to dashboard Cite

Patients with galactosemia accumulate galactose in their bodies, requiring a lifelong galactose-restricted diet. Therefore, accurate information on the galactose content in commercial agro-food resources is essential. The HPLC method generally used for sugar analysis has low separation and detection sensitivity. Here, we sought to establish an accurate analytical method for determining the galactose content in commercial agro-food resources. To that aim, we employed gas chromatography with flame-ionization detection to detect trimethylsilyl-oxime (TMSO) sugar derivatives (concentration: ≤0.1 mg/100 g). The galactose content in 107 Korean agro-food resources reflecting intake patterns was then analyzed. The galactose content in steamed barley rice was 5.6 mg/100 g, which was higher than that in steamed non-glutinous and glutinous rice. Moist-type and dry-type sweet potatoes, blanched zucchini, and steamed Kabocha squash had high galactose content (36.0, 12.8, 23.1, and 61.6 mg/100 g, respectively). Therefore, these foods are detrimental to patients with galactosemia. Among fruits, avocado, blueberry, kiwi, golden kiwifruit, and sweet persimmon had galactose contents of ≥10 mg/100 g. Dried persimmon had 132.1 mg/100 g and should therefore be avoided. Mushrooms, meat, and aquatic products showed low galactose content (≤10 mg/100 g), making them safe. These findings will help patients to manage their dietary galactose intake.

show abstract

Rapid Quantitative Analysis for Sugars of Agricultural Products by HPLC

Cited by 3 publications

References 5 publications

A comparison of the nutrient composition and statistical profile in red pepper fruits (Capsicums annuum L.) based on genetic and environmental factors

A comparison of the nutrient composition and statistical profile in red pepper fruits (Capsicums annuum L.) based on genetic and environmental factors

Analyzing the Sugar Components of Domestic Agricultural Products for Establishing the National Standard Food Composition Data-Base

Gas Chromatography with Flame-Ionization Detection-Based Analysis of Sugar Contents in Korean Agricultural Products for Patients with Galactosemia

Contact Info

Product

Resources

About