Glucose: Detection and analysis

Galant, Ashley; Kaufman, Rhett C.; Wilson, J. D.

doi:10.1016/j.foodchem.2015.04.071

Cited by 252 publications

(136 citation statements)

References 68 publications

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“…In plant cells, glucose performs different bioactive functions. Glucose also plays major roles in metabolism including the processes of photosynthesis and respiration [50], as well as regulating a number of growth and developmental stages [50, 51]. Glucose-6-phosphate levels were found to be important in carrying out down-regulated carbon-consuming processes and normal fruit development [48, 52].…”

Section: Discussionmentioning

confidence: 99%

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Effect of Debagging Time on Pigment Patterns in the Peel and Sugar and Organic Acid Contents in the Pulp of ‘Golden Delicious’ and ‘Qinguan’ Apple Fruit at Mid and Late Stages of Development

Jing

Zhang

et al. 2016

PLoS ONE

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This study examined the effect of debagging time on color and flavor / taste compounds in the non-red apple cultivar ‘Golden Delicious’ and red cultivar ‘Qinguan’ at mid and late stages of fruit development. Debagging briefly improved the red color in both cultivars, the peel of ‘Golden Delicious’ presenting pale-pink hue. However, rapid anthocyanin accumulation occurred in apple peel at a specific time (after 179 days after flowering (DAF) in ‘Qinguan’) and was unaltered by debagging time in the red cultivar ‘Qinguan’. Furthermore, untimely debagging had a detrimental effect on the content of anthocyanin. All sugars increased and organic acids decreased in apple pulp at mid to late stages of development. Bagging treatment reduced the content of most sugars and organic acids, as well as, the overall total. However, glucose and citric acid contents were higher in bagged fruit than non-bagged fruit; the maximum occurred in T7 treatment that was no-debagging at DAF 159 / 196 (‘Golden delicious’ / ‘Qinguan’), i.e., 24.35 and 0.07 mg g-1 FW in ‘Golden delicious’, and 38.86 and 0.06 mg g-1 FW in ‘Qinguan’, respectively. In a word, bagging treatment can alter the pattern of peel color development in apple fruit; however, it remains difficult to alter the timing of rapid anthocyanin accumulation as it is regulated solely by development. Moreover, bagging treatment reduced the total accumulation of sugars and organic acids, and even the over total in pulp, but increased the glucose and citric acid contents in apple pulp.

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Section: Discussionmentioning

confidence: 99%

“…In fruit, sugar metabolism is a complex process. Glucose is not only a reserve material, but also an intermediate metabolite in glycolysis and respiration pathways [28, 50]. The relationship between glucose and bagging or light / temperature remains largely unknown in apple fruit.…”

Section: Discussionmentioning

confidence: 99%

Effect of Debagging Time on Pigment Patterns in the Peel and Sugar and Organic Acid Contents in the Pulp of ‘Golden Delicious’ and ‘Qinguan’ Apple Fruit at Mid and Late Stages of Development

Jing

Zhang

et al. 2016

PLoS ONE

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“…Different methods are available to measure glucose concentrations. They can be classified on the basis of the specific enzymatic reaction or the chemical reactivity of the sugar [16,17]. Chemical methods, although accurate and with good sensitivity, are poorly specific because hexoses [18].…”

Section: Enzymatic Techniquesmentioning

confidence: 99%

Claimed effects, outcome variables and methods of measurement for health claims proposed under European Community Regulation 1924/2006 in the area of blood glucose and insulin concentrations

et al. 2018

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Most requests for authorization to bear health claims under Articles 13(5) and 14 related to blood glucose and insulin concentration/regulation presented to the European Food Safety Authority (EFSA) receive a negative opinion. Reasons for such decisions are mainly ascribable to poor substantiation of the claimed effects. In this scenario, a project was carried out aiming at critically analysing the outcome variables (OVs) and methods of measurement (MMs) to be used to substantiate health claims, with the final purpose to improve the quality of applications provided by stakeholders to EFSA. This manuscript provides a position statement of the experts involved in the project, reporting the results of an investigation aimed to collect, collate and critically analyse the information relevant to claimed effects (CEs), OVs and MMs related to blood glucose and insulin levels and homoeostasis compliant with Regulation 1924Regulation /2006. The critical analysis of OVs and MMs was performed with the aid of the pertinent scientific literature and was aimed at defining their appropriateness (alone or in combination with others) to support a specific CE. The results can be used to properly select OVs and MMs in a randomized controlled trial, for an effective substantiation of the claims, using the reference method(s) whenever available. Moreover, results can help EFSA in updating the guidance for the scientific requirements of health claims.

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“…[1] They play an important role in improving the sweetness and textural characteristics (e.g. Korean rice cake).…”

Section: Introductionmentioning

confidence: 99%

Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue

Tian

Lan

Chen

et al. 2018

International Journal of Food Properties

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In this study, the taste contribution of brown sugar in chicken seasoning was evaluated. Chicken seasonings containing brown sugar (AB), white sugar (AW), and liquid sugar (AL) were compared by the detection of taste compounds, sensory evaluation, and electronic tongue measurements. The correlation model of the three kinds of data was built by partial least squares regression (PLSR). The contents of the taste compounds in sample AB was higher than in sample AW and lower than in sample AL. Sample AB had the strongest "umami" and "full-body" taste and the highest response values for the UMS and GPS sensors. Combined with the PLSR results, brown sugar could be used to balance the taste of chicken seasoning. In conclusion, brown sugar had a positive effect on flavor quality and could help to improve chicken seasoning recipes. ARTICLE HISTORY

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Glucose: Detection and analysis

Cited by 252 publications

References 68 publications

Effect of Debagging Time on Pigment Patterns in the Peel and Sugar and Organic Acid Contents in the Pulp of ‘Golden Delicious’ and ‘Qinguan’ Apple Fruit at Mid and Late Stages of Development

Effect of Debagging Time on Pigment Patterns in the Peel and Sugar and Organic Acid Contents in the Pulp of ‘Golden Delicious’ and ‘Qinguan’ Apple Fruit at Mid and Late Stages of Development

Claimed effects, outcome variables and methods of measurement for health claims proposed under European Community Regulation 1924/2006 in the area of blood glucose and insulin concentrations

Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue

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