Determination of major sugars in fresh and dried spices and vegetables using high performance liquid chromatography
2014
Priecina, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Carbohydrates are one of the most important energy sources in plants synthesized during photosynthesis. They are important for plants to grown and produce. Polysaccharide content changes depending on plant type, growing location and weather conditions. The highest content differs in roots and leaves- photosynthesis starts in leaves, but to grow and produce mostly carbohydrates are localized in roots. It is important to follow up in differences between sugars changes in vegetable and spices. There are many researches focusing on sugar changes mostly in fruits and cereals, less in vegetables, herbs, and spices. The aim of this research was to determine major sugars in nine spices and vegetables- celery (Apium graveolens var dulce), parsley (Petroselinum crispum), dill (Anethum graveolens), leek (Allium ampeloprasum L.), garlic (Allium sativum L.), onion (Allium cepa), celery root (Apium graveolens var. rapaceum), pumpkin (Curcubica maxima), carrot (Daucus carota) grown in Latvia in 2013. Analyses were made using high performance liquid chromatography (HPLC) in the laboratories of Latvia University of Agriculture, Faculty of Food Technology for fresh samples and samples dried in convective dryer at 45±1 °C temperature. Fructose, glucose, sucrose and maltose content was determined using HPLC method, and moisture content in each sample was established by drying samples till constant weight. Results were expressed as grams per 100 grams of dry weight (DW). Analysing obtained results the highest total sugar content was found in vegetable roots (carrot), lowest- in spices’ leaves. Convective drying at 45±1 °C process takes from 12 till 48 hours to reduce moisture content. After drying process in most cases individual sugar content increased significantly. During drying process water is removed from samples, sugars are changing, which may indicate possible Maillard reaction.
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