Development and optimization of a HPLC-RI method for the determination of major sugars in apple juice and evaluation of the effect of the ripening stage
2014
Zielinski, Acácio Antonio Ferreira(State University of Ponta Grossa Food Science and Technology Graduate Program) | Braga, Cíntia Maia(State University of Ponta Grossa Food Science and Technology Graduate Program) | Demiate, Ivo Mottin(State University of Ponta Grossa Food Science and Technology Graduate Program) | Beltrame, Flávio Luís(State University of Ponta Grossa Department of Pharmaceutical Sciences) | Nogueira, Alessandro(State University of Ponta Grossa Food Science and Technology Graduate Program) | Wosiacki, Gilvan(State University of Ponta Grossa Food Science and Technology Graduate Program)
The sugars in apple juice prove its authenticity and its sensory and nutritional properties. The aim of this study was to develop and validate a simple analytical method using high performance liquid chromatography with refractive index detection (HPLC-RI) to determinate and quantify the sugars sucrose, D-glucose, D-fructose, and D-sorbitol polyol in apple juices, as well as to analyze the juices from the Fuji suprema and Lis Gala cultivars at three ripening stages. The analytical performance parameters evaluated indicated that the method was specific for the compounds analyzed, and the linearity of the calibration curves of sugars showed high correlation coefficients (close to 1.0). The limits of detection and quantification are consistent with recommendations available in the literature for this type of matrix. Sample preparation is simple and generates small amount of residues. Over 70% of the sugars were determined in the juices of apples at the pre-ripe stage, with an increase during senescence. This method is applicable for the determination of sugars in juices and evaluation of apple ripening.
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