Minor metabolites as chemical marker for the differentiation of cane, beet and coconut blossom sugar. From profiling towards identification of adulterations

Bachmann, René; Horns, Anna Lena; Paasch, Nele; Schrieck, Robbin; Weidner, Markus; Fransson, Iris; Schrör, Jan-Philipp

doi:10.1016/j.foodcont.2022.108832

Cited by 7 publications

(8 citation statements)

References 31 publications

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“…Some of the most relevant analytical approaches recently proposed to combat this problem are presented in Table 3 . Technologies like NMR (nuclear magnetic resonance) and IRMS (isotope ratio mass spectrometry) are noteworthy, as shown by the results obtained with the studies of Bachmann et al [ 26 ] or Rogers et al [ 25 ], respectively. NMR is a non-destructive technique that provides fast results and requires easy sample preparation.…”

Section: Chemical Analysismentioning

confidence: 99%

“…Coconut blossom sugar is organic with a caramel aroma and has been the target of adulteration and fraud [ 6 , 26 ]. A recent study identified minor metabolites, such as chemical markers for coconut blossom sugar, by profiling these metabolites, which helped to detect adulterations in products.…”

Section: Food Industry Applications and Sustainability Issuesmentioning

confidence: 99%

“…A recent study identified minor metabolites, such as chemical markers for coconut blossom sugar, by profiling these metabolites, which helped to detect adulterations in products. Bachmann et al [ 26 ] were unable to detect HMF in all the samples. However, pyroglutamic acid was employed at a comparatively high concentration, which exceeded other unambiguous metabolites in coconut sugar like inositol or shikimic acid in coconut sugar [ 26 ].…”

Section: Food Industry Applications and Sustainability Issuesmentioning

confidence: 99%

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Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications

Saraiva

Carrascosa

Ramos

et al. 2023

IJERPH

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Consumers often wish to substitute refined sugar with alternative sweeteners, such as coconut sugar, given growing interest in healthy eating and the public’s negative perception of excess sugar intake. Coconut sugar is a healthier, sweetener option than the majority of other sugars that are commercially available. Sap is collected from trees to be transported, stored, and evaporated during processing, which are labor- and resource-intensive operations. Consequently, the cost of production is higher than it is for cane sugar. Given its high nutritional value and low glycemic index, people are willing to pay higher prices for it. However, one barrier is ignorance of its health benefits. This review examines and deals in-depth with the most significant features of coconut sugar chemical analyses to focus on several analytical methodologies given the increasing demand for naturally derived sweeteners in the last 10 years. A deeper understanding of the quality control, safety, health effects, nutritional profile, and sustainability issues corresponding to coconut sugar is necessary to effectively implement them in the food industry.

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Section: Chemical Analysismentioning

confidence: 99%

Section: Food Industry Applications and Sustainability Issuesmentioning

confidence: 99%

Section: Food Industry Applications and Sustainability Issuesmentioning

confidence: 99%

See 1 more Smart Citation

Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications

Saraiva

Carrascosa

Ramos

et al. 2023

IJERPH

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“…If the molasses contains significant insoluble solids, these solids can contain 16–35% aconitic acid [ 109 ] or even over 50% [ 100 ]. A recent report indicates that some of the TAA remains in the unrefined cane sugar (i.e., raw sugar) as an “unambiguous metabolite” detectable by 1 H-NMR spectroscopy, which can be used for differentiation from other sugar products in foods and useful to detect sugar adulterations [ 110 ]. In the processing of sweet sorghum juice to syrup, the aconitic acid also survives the clarification and evaporation process, accumulating in the syrup, where the concentration can be as high as 2.8% in unfiltered samples or 1–1.6% in filtered syrup samples [ 10 , 111 ].…”

Section: Aconitic Acid In Sugar Cane and Sweet Sorghum And Its Recoverymentioning

confidence: 99%

Aconitic Acid Recovery from Renewable Feedstock and Review of Chemical and Biological Applications

Bruni

Klasson

2022

Foods

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Aconitic acid (propene-1,2,3-tricarboxylic acid) is the most prevalent 6-carbon organic acid that accumulates in sugarcane and sweet sorghum. As a top value-added chemical, aconitic acid may function as a chemical precursor or intermediate for high-value downstream industrial and biological applications. These downstream applications include use as a bio-based plasticizer, cross-linker, and the formation of valuable and multi-functional polyesters that have also been used in tissue engineering. Aconitic acid also plays various biological roles within cells as an intermediate in the tricarboxylic acid cycle and in conferring unique survival advantages to some plants as an antifeedant, antifungal, and means of storing fixed pools of carbon. Aconitic acid has also been reported as a fermentation inhibitor, anti-inflammatory, and a potential nematicide. Since aconitic acid can be sustainably sourced from renewable, inexpensive sources such as sugarcane, molasses, and sweet sorghum syrup, there is enormous potential to provide multiple streams of additional income to the sugar industry through downstream industrial and biological applications that we discuss in this review.

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“…Most of them were aimed at determining the botanical origin of honey in terms of product authenticity [ 28 , 29 , 30 ]. However, Bachmann et al (2022) [ 31 ] analyzed the metabolic profiles of syrups of different botanical origins with the NMR technique, identifying a marker for the detection of food fraud in each.…”

Section: Introductionmentioning

confidence: 99%

LC-HRMS-Based Non-Targeted Metabolomics for the Assessment of Honey Adulteration with Sugar Syrups: A Preliminary Study

et al. 2022

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Honey is a natural product that is in great demand and has a relatively high price, thus making it one of the most common targets of economically motivated adulteration. Its adulteration can be obtained by adding cheaper honey or sugar syrups or by overfeeding honeybees with sugar syrups. Adulteration techniques are constantly evolving and advanced techniques and instruments are required for its detection. We used non-targeted metabolomics to underscore potential markers of honey adulteration with sugar syrups. The metabolomic profiles of unadulterated honeys and sugar beet, corn and wheat syrups were obtained using hydrophilic interaction liquid chromatography high-resolution mass spectrometry (LC-HRMS). The potential markers have been selected after data processing. Fortified honey (5%, 10% and 20%), honey obtained from overfeeding, and 58 commercial honeys were analyzed. One potential marker appeared with a specific signal for syrups and not for honey. This targeted analysis showed a linear trend in fortified honeys with a calculated limit of quantification around 5% of fortification.

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Minor metabolites as chemical marker for the differentiation of cane, beet and coconut blossom sugar. From profiling towards identification of adulterations

Cited by 7 publications

References 31 publications

Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications

Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications

Aconitic Acid Recovery from Renewable Feedstock and Review of Chemical and Biological Applications

LC-HRMS-Based Non-Targeted Metabolomics for the Assessment of Honey Adulteration with Sugar Syrups: A Preliminary Study

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