Rapid estimation and quantification of sucrose content in fruit juices using Fourier transform infrared–attenuated total reflectance (FTIR–ATR) spectroscopy

Abstract

An uncomplicated and rapid procedure has been developed for the quantitative analysis of sucrose in fruit samples (grape, pineapple, mango) through attenuated total reflectance-Fourier transform infrared absorbance measurements (ATR-FTIR). FTIR analysis takes considerably reduced time compared to the other classical methods. To calibrate the method, we used firstly, different concentrations of pure sucrose (from 1 to 5 %) and registered their IR maximal wavenumbers and peak intensity. The spectral peak of sucrose for each sample lies between 1057 and 1061 cm -1 . DNS method was used to analyse the content of sucrose by using spectrophotometry. The wave length used for analysing is 540 nm. Also high performance liquid chromatography was used to analyse the sucrose content in the fruit juices. By comparing the retention time of sucrose standards and the sample juices, sucrose concentration was identified and quantified. The results of all three experiments/techniques support each other by justifying that the mango has the high content of sucrose followed by pineapple and grape.

Development of a quantification method for the analysis of sugars in apple fruit juice using attenuated total reflection‐Fourier transform infrared spectroscopy coupled with multivariate regression modeling

“…The whole MIR spectra (4000–400 cm −1 ) of sugar solutions and pure juices comprised of primarily three major zones: 3750–2750, 1750–1550, and 1200–900 cm −1 . The broad absorption band near 3300 cm −1 in the first region spanning 3750–2750 cm −1 corresponds to the OH stretch and a sharp band near 1636 cm −1 was mostly due to water absorbance 11,12 . The region between 1200 and 900 cm −1 remains the fingerprint zone for the major carbohydrates 13 .…”

“…The broad absorption band near 3300 cm À1 in the first region spanning 3750-2750 cm À1 corresponds to the O H stretch and a sharp band near 1636 cm À1 was mostly due to water absorbance. 11,12 The region between 1200 and 900 cm À1 remains the fingerprint zone for the major carbohydrates. 13 In the fingerprint region, fructose, glucose, and sucrose were identified by their characteristic peaks.…”

Physicochemical Properties of Carob Syrup Reveal D-Pinitol as an Index of Sucrose Supplementation

“…Sucrose as an easy-available and low-cost sweetener, was added in carob juice to increase the yield of syrup. This addition of sucrose in natural sweetener as honey maple syrup as well as fruit juices is a common practice [15][16][17]. The supplemented sucrose was 27% and 42% of final sugar content of carob syrups.…”

Combination of FTIR Spectroscopy and Chemometric Method on Quantitative Approach - A Review

“…So, this method can provide accurate, rapid and non-destructive sucrose content determination without any sample preparation. Out of the three samples analyzed mango was found to contain the highest concentration of sucrose content [65] (Table 10).…”