Free sugars determination by HPLC in pineapple products

Cámara, Montaña; Díez, C.; Torija, M.E.

doi:10.1007/bf01263546

Cited by 25 publications

(16 citation statements)

References 7 publications

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“…The levels of Brix in the nectars were much higher than the levels in the nectars reported by Camara et al (1996) which ranged from 11.6°Brix to 15.7°Brix. However, Brix levels in nectars were above 12.8 (% v/v), Mukantwali et al 153 which is the minimum limit in pineapple nectars set by CAC (2005b).…”

Section: Total Soluble Solidsmentioning

confidence: 43%

“…However, Brix levels in nectars were above 12.8 (% v/v), Mukantwali et al 153 which is the minimum limit in pineapple nectars set by CAC (2005b). Similarly, the Brix levels of syrups S 4 , S 5 , S 6 and S 10 in the current study were close to the one of authentic commercial juice concentrate in the same study of Camara et al (1996). Therefore, most of the syrups and nectars in this study may be qualified as authentic with regards to TSS.…”

Section: Total Soluble Solidsmentioning

confidence: 55%

“…The amount of total soluble solids has been used as an indicator of fruit product quality and authenticity (Camara et al, 1996). The levels of Brix in the nectars were much higher than the levels in the nectars reported by Camara et al (1996) which ranged from 11.6°Brix to 15.7°Brix.…”

Section: Total Soluble Solidsmentioning

confidence: 98%

“…This could be an indication of the addition of much higher sugars in those samples than the recommended amount. Camara et al (1996) have suggested that the coefficient of fructose plus glucose /sucrose close to one is a reference index of the authenticity of pineapple fruit products. Therefore, the addition of sugar to some syrups, nectars and jams during processing could have been done inappropriately.…”

Section: Reducing Sugarsmentioning

confidence: 99%

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Evaluation of the storage stability of pineapple products processed by small and medium scale processing enterprises in Rwanda

Mukantwali¹,

Laswai²,

Tiisekwa³

et al. 2017

Afr. J. Food Sci.

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This study aimed at evaluating the effect of storage time on the stability of pineapple products processed by small and medium scale processing enterprises (SMEs) in Rwanda stored at ambient (21 to 25°C) temperatures. Physico-chemical quality characteristics (pH, moisture, fibre, ash, total soluble solids, titratable acidity, sucrose, reducing sugars, total sugars and ethanol) of the sample products were analysed. Changes in the quality were monitored at three and one months interval for syrups, jams and nectars, respectively. Results showed that for nectars, most of the parameters evaluated were stable up to only two months of storage. All nectars, syrups and jams had a pH ranging from 3-5, the normal pH range for fruit products. The levels of titratable acidity of all products were below the maximum limit of 1.35% set by Codex Alimentarius Commission (CAC) Standards. Similarly, their levels of ethanol were less than the maximum of 0.3% recommended by Codex Alimentarius Commission standards. Syrups and jams were stable for most of the parameters up to six months of storage. There was a significant (p<0.05) decrease of sucrose and increase of reducing sugars in syrup and jam samples, specifically from six months of storage. Products from some enterprises exhibited sugar values higher than the maximum recommended by Rwandan, East African and CAC standards. The studied products exhibited significant variations in most of the studied parameters over the storage period with most of the samples not complying with the standards including sugar levels. Processors, therefore, need to be trained on proper fruit processing and the standard requirements for pineapple fruit products.

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Section: Total Soluble Solidsmentioning

confidence: 43%

Section: Total Soluble Solidsmentioning

confidence: 55%

Section: Total Soluble Solidsmentioning

confidence: 98%

Section: Reducing Sugarsmentioning

confidence: 99%

See 2 more Smart Citations

Evaluation of the storage stability of pineapple products processed by small and medium scale processing enterprises in Rwanda

Mukantwali¹,

Laswai²,

Tiisekwa³

et al. 2017

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Sugar concentrations were determined according to Camara et al (1996) with some modifications. Ten grams of homogenized sample were mixed with 40 mL of water.…”

Section: Sugar Analysismentioning

confidence: 99%

The effects of GA3 treatment on yield, carbohydrate, and endogenous hormone changes in Memecik olive cultivar

Ülger¹,

Atmaca²,

Demiral³

2018

Turk J Agric For

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In this experiment, 100 ppm gibberellic acid (GA 3 ) was applied to Memecik olive trees in the middle of June in the 'on' (bearing) year to research the effects on yield, reducing sugar amount, and endogenous hormones with the purpose of bearing fruit regularly. The yield was 19.33 kg/tree in control plants and 17.33 kg/tree in GA 3 -treated plants in the 'on' year. The yield was 7.17 kg/tree in GA 3 -treated plants and 4.00 kg/tree in control plants in the 'off ' year. While GA 3 treatment was not very effective on the decrease of fruit amount in the 'on' year, it increased fruit amount in the 'off ' year. Moreover, GA 3 treatment did not significantly affect total reducing sugar amount, but it affected endogenous hormones. Total reducing sugar amount was determined at the 4% level in both years ('on' and 'off '). Glucose content was determined to be higher than sucrose and fructose in all plant organs and during flower bud formation periods (induction, initiation, and differentiation). Furthermore, GA 3 treatment increased abscisic acid, GA 3 , indole-3-acetic acid, and zeatin levels during flower bud formation periods and in all plant organs (leaf, node, and fruit) in both years.

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Influence of freezing process on free sugars content of papaya and banana fruits

Torija

Díez

Matallana

et al. 1998

J. Sci. Food Agric.

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Free sugars determination by HPLC in pineapple products

Cited by 25 publications

References 7 publications

Evaluation of the storage stability of pineapple products processed by small and medium scale processing enterprises in Rwanda

Evaluation of the storage stability of pineapple products processed by small and medium scale processing enterprises in Rwanda

The effects of GA3 treatment on yield, carbohydrate, and endogenous hormone changes in Memecik olive cultivar

Influence of freezing process on free sugars content of papaya and banana fruits

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