Analytical study of the mineral and sugar fractions of peach liqueurs

Gutierrez, Luiz Eduardo; Zapata, Agustín; Coll, L.; Díez, C.

doi:10.1016/0308-8146(95)92670-f

Cited by 4 publications

(5 citation statements)

References 2 publications

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“…This range of K/Na was found in samples 4, 5, 6, 7 and 9 of carob liqueurs, samples 4, 5 and 12 of fig liqueur and sample 12 of almond liqueur. Similar ratios were found also in other fruit beverages, such as juices (black mulberry and grape) and liqueurs (peach, plum, cherry, strawberry, raspberry and blackcurrant liqueurs) .…”

Section: Resultssupporting

confidence: 81%

“…Mg was the macroelement present in minor amounts and was only detected in seven of the 11 carob liqueurs studied and one of the six fig liqueurs. The mean concentration in carob liqueurs (16.8 mg/L) was similar to concentrations found in other fruit liqueurs such as peach (14.2 mg/L), apple (12.8 mg/L), plum (17 mg/L), banana (11 mg/L), rose hip (18 mg/L) and blackcurrant liqueur (22 mg/L) .…”

Section: Resultssupporting

confidence: 76%

“…As in the case of copper, the concentration of Fe present in the tap water was <0.02 mg/L (30), suggesting that water is not the main source of this mineral. The literature suggests that similar concentrations were found in cream (1.3 mg/L) and peach liqueurs (1.5 mg/L) and higher values in plum (2.2 mg/L), cherry (2.4 mg/L) and blackcurrant liqueurs (2.8 mg/L) (10,23,33).…”

Section: Mineral Content In Liqueursmentioning

confidence: 53%

“…The concentrations in carob liqueurs typically had lower values (<0.7 mg/L) in samples from western Algarve than those from eastern Algarve (>1.0 mg/L). According to the literature, this mineral is reported to have lower mean values, ≤1 mg/L, in other fruit liqueurs (10,23,33).…”

Section: Mineral Content In Liqueursmentioning

confidence: 92%

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Multi-element characterisation of carob, fig and almond liqueurs by MP-AES

et al. 2018

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Carob pod, fig and almond liqueurs are produced in various Mediterranean regions. This work reports the mineral content of these traditional beverages and evaluates the influence of the raw material. Twenty‐five fruit liqueurs from 16 producers were analysed. A simple open‐vessel sample mineralization by wet digestion using nitric acid–hydrogen peroxide (1:1) was used before spectrometric analysis. Nine essential elements (Cu, Ca, Mg, Na, K, Fe, Zn, Mn and P) and two non‐essentials (Cd and Pb) were quantified by microwave plasma–atomic emission spectrometry (MP‐AES). Carob liqueur presented the broader profile of minerals and was the only fruit liqueur containing iron (72.7% of samples), phosphorous, manganese and low levels of lead (in two of the 11 samples). Conversely, almond liqueurs contained the lowest mineral content with only five elements detected. Fruit liqueurs showed variability in mineral content even within the same liqueur, presumably as a consequence of the different manufacturing processes. Despite this variability, application of principal component analysis to essential mineral concentrations (K, Na, Ca, Mg, Mn, Fe and Zn) resulted in satisfactory classification (PC1 and PC2 accounting for 78.5% of the total variance) of the Portuguese liqueurs evaluated. Copyright © 2018 The Institute of Brewing & Distilling

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Section: Resultssupporting

confidence: 81%

Section: Resultssupporting

confidence: 76%

Section: Mineral Content In Liqueursmentioning

confidence: 53%

Section: Mineral Content In Liqueursmentioning

confidence: 92%

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Multi-element characterisation of carob, fig and almond liqueurs by MP-AES

et al. 2018

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“…Alcoholic beverages contain sugars and other soluble solids [9]. In beverages, especially in beer, 80–85% of nonvolatile materials (30–40 g/L) are sugars [10].…”

Section: Introductionmentioning

confidence: 99%

Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages

Debebe

Temesgen

Redi‐Abshiro

et al. 2018

Journal of Analytical Methods in Chemistry

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The main objective of this study was to improve the performance of analytical methods for the determination of sugars in fermented alcoholic beverages based on mid-infrared-partial least squares (MIR-PLS), high-performance liquid chromatography with the ultraviolet detector (HPLC-UV), high-performance liquid chromatography with the refractive index detector (HPLC-RI), and sulfuric acid methods. The MIR-PLS method was found to give good prediction of individual sugars: glucose, fructose, sucrose, and maltose in the alcoholic beverages with less than 4% error. The HPLC-UV method can be used for the determination of glucose in alcoholic beverages after derivatization with p-aminobenzoic acid ethyl ester. The HPLC-RI method was found to be applicable for the determination of individual sugars: glucose, fructose, sucrose, and maltose in the alcoholic beverages. The limit of detection (%, w/w) and recovery (%) of the individual sugars by the HPLC-RI method were fructose 0.001, 89.4–106; glucose 0.002, 92.4–109; and sucrose 0.002, 94.2–95.1. The sulfuric acid method was found to be useful for the determination of total sugar in the alcoholic beverages. The limit of detection (%, w/w) and recovery (%) of the total sugar by the sulfuric acid method were found to be 0.009, 98.2–109. The HPLC-RI method was applied to determine the level of individual sugars, while the sulfuric acid method was used to determine total sugar in Ethiopian traditional fermented alcoholic beverages: Tella, Netch Tella, Filter Tella, Borde, Tej, Korefe, Keribo, and Birz. The sugar contents in the real samples were found in the ranges (%): glucose 0.07–5.60, fructose 0.09–8.50, sucrose and maltose 0.08–3.00, and total sugar 12.0–64.5. The levels of sugars in Ethiopian traditional fermented alcoholic beverages were found to be comparable with literature data.

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