Multivariate analysis of the spectroscopic profile of the sugar fraction of apple pomace

Gabriel, Luciana Sutil; Prestes, Rosilene Aparecida; Pinheiro, Luís Antônio; Barison, Andersson; Wosiacki, Gilvan

doi:10.1590/s1516-89132013000300012

Cited by 19 publications

(9 citation statements)

References 24 publications

(19 reference statements)

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“…Sucrose was the most variable component in amount as the variation coefficient calculated from the contents in the 11 cultivars was 73.4 %. A study using an NMR-based method for quantitative determination reported constant relative proportions in four cultivars, which was fructose > glucose > sucrose [27].…”

Section: Mono-and Disaccharidesmentioning

confidence: 99%

Apple Pomace as Potential Source of Natural Active Compounds

2017

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Apple pomace is a waste product of the apple manufacturing industry that has been in the focus of life sciences as it represents a low-cost source of fruit-derived compounds. High fruit consumption is associated with beneficial health effects, and therefore, apple pomace and its constituents raise therapeutic interest. The present work reviews (i) the chemical constituents of apple pomace, (ii) optimized extraction methods of apple pomace compounds, and (iii) biological activities of apple pomace. Current evidence of apple pomace influence on digestion and metabolism, cholesterol and triglyceride homeostasis, diabetes, and sex hormones is summarized. Furthermore, studies regarding its antioxidative, anti-inflammatory, antiproliferative, antibacterial and antiviral effects are presented. The review concludes that apple pomace is an underutilized waste product of the apple industry with the potential of being processed for its nutritional and pharmaceutical value.

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Section: Mono-and Disaccharidesmentioning

confidence: 99%

Apple Pomace as Potential Source of Natural Active Compounds

2017

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“…FTIR and multivariate analysis have also been used to correlate the sugar composition of apricots and mangos with their ripeness state (Duarte and others ; Bureau and others ), to classify citrus juices (Hirri and others ), or to determine adulteration in pomegranates (Vardin and others ), apple, orange, and peach juices (Sivakesava and others ; Leopold and others ) and the composition of apple pomaces (Queji and others ; Gabriel and others ). In strawberries, FTIR has been employed to discriminate fruits and leaves from different cultivars (Kim and others ) or to determine the thermophysical properties of FOS during postharvest storage (Blanch and others ).…”

Section: Introductionmentioning

confidence: 99%

A Combined Approach of Infrared Spectroscopy and Multivariate Analysis for the Simultaneous Determination of Sugars and Fructans in Strawberry Juices During Storage

Cassani

Santos

Gerbino

et al. 2017

Journal of Food Science

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FTIR spectroscopy provided a method potentially transferable to the food industry when associated with the multivariate analysis. The robust 21 PLS models defined in this work provided reliable tools for the rapid monitoring of juices' authenticity and/or deterioration. In this regard, FTIR associated to multivariate analysis enabled the determination of different sugars in a single measurement without the need of pure sugars as standards. This experimental simplicity supports the use of FTIR at the production line, and also contributes to save time in determining carbohydrates' composition and stability, in an environmentally friendly way.

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“…The peaks in the region of 2.35 to 1.66 ppm are assigned to H2–H6 in α and β‐glucose (Figure S4, Supporting Information). [ 25 ] The anomerization between α and β‐glucose has been reported in aqueous acid solutions. [ 26 ] With the increase of glucose concentration, the glucose 1 H signals shifted upfield because of the increased magnetic shielding of each proton as a result of coordination of glucose with H 3 O + via hydrogen bonds.…”

Section: Resultsmentioning

confidence: 99%