Solid Phase Extraction of Oligo‐ and Polysaccharides; Application to Maltodextrins and Honey Qualitative Analysis

Megherbi, Mehdi; Herbreteau, B.; Faure, R.; Dessalces, Guy; Grenier‐Loustalot, Marie‐Florence

doi:10.1080/10826070801924915

Cited by 13 publications

(17 citation statements)

References 21 publications

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“…Partial hydrolysis of the carbohydrates by the derivatization technique was proposed by the authors as a possible cause (Kazmaier et al, 1998). Two methods, solid-phase extraction and liquid chromatography for carbohydrate extraction and purification have been compared with maltodextrins and commercial sugar syrup as test mixtures (Megherbi et al, 2008). Aminopropyl bonded phases were found to be the best for oligosaccharides with degrees of polymerization greater than four.…”

Section: B Polysaccharidesmentioning

confidence: 99%

Analysis of carbohydrates and glycoconjugates by matrix‐assisted laser desorption/ionization mass spectrometry: An update for 2007–2008

Harvey

2011

Mass Spectrometry Reviews

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This review is the fifth update of the original review, published in 1999, on the application of MALDI mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2008. The first section of the review covers fundamental studies, fragmentation of carbohydrate ions, use of derivatives and new software developments for analysis of carbohydrate spectra. Among newer areas of method development are glycan arrays, MALDI imaging and the use of ion mobility spectrometry. The second section of the review discusses applications of MALDI MS to the analysis of different types of carbohydrate. Specific compound classes that are covered include carbohydrate polymers from plants, N- and O-linked glycans from glycoproteins, biopharmaceuticals, glycated proteins, glycolipids, glycosides and various other natural products. There is a short section on the use of MALDI mass spectrometry for the study of enzymes involved in glycan processing and a section on the use of MALDI MS to monitor products of the chemical synthesis of carbohydrates with emphasis on carbohydrate-protein complexes and glycodendrimers. Corresponding analyses by electrospray ionization now appear to outnumber those performed by MALDI and the amount of literature makes a comprehensive review on this technique impractical. However, most of the work relating to sample preparation and glycan synthesis is equally relevant to electrospray and, consequently, those proposing analyses by electrospray should also find material in this review of interest.

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Section: B Polysaccharidesmentioning

confidence: 99%

Analysis of carbohydrates and glycoconjugates by matrix‐assisted laser desorption/ionization mass spectrometry: An update for 2007–2008

Harvey

2011

Mass Spectrometry Reviews

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“…In combination with HILIC most studies, a refractive index detector (RID) is used. , In comparison to a RID, the ELSD provides a much higher sensitivity and is applicable in a gradient system . Using ELSD in the analysis of honey sugars has already been reported by some authors but mainly for the separation of maltooligosaccharides (α-(1→4) glucosidic linkages) as markers for an addition of sugar syrup in honey. , …”

Section: Methodsmentioning

confidence: 99%

Differentiation of Honeydew Honeys from Blossom Honeys and According to Their Botanical Origin by Electrical Conductivity and Phenolic and Sugar Spectra

Recklies

Peukert

Kölling-Speer

et al. 2021

J. Agric. Food Chem.

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Honeydew honey, due to its higher antibacterial and antioxidant activity in comparison to blossom honeys, is in high demand and of interest to consumers. Although a differentiation of blossom honeys from honeydew honeys by way of electrical conductivity is given in many cases, criteria for a differentiation of individual honeydew honeys, such as spruce, fir, and pine, however did not exist. For this reason, 93 authentic honeydew honeys and 63 non-honeydew honeys [35 blossom and 28 nectar-honeydew (mixed)] from 13 different botanical origins were collected within the framework of the current study, and their electrical conductivity and phenolic and sugar profiles were investigated. Results showed that the higher electrical conductivity (≥0.80 mS/cm), the higher protocatechuic acid content (≥3.5 mg/kg), and the higher percentage of the oligosaccharide content (≥120 mg/g) were suitable parameters for the differentiation of authentic coniferous honeydew honeys from non-honeydew honeys; a differentiation. A differentiation of the spruce, fir, and pine honeydew honeys however could not be reached. Through the analysis of 32 carbohydrates (2 mono-, 7 di-, 10 tri-, and 13 higher oligosaccharides) in only one run by high-performance liquid chromatography equipped with an evaporative light scattering detector, marker substances can now be utilized for the classification of individual honeydew honeys. Sugar marker compounds such as α,α-trehalose, melezitose, theanderose, nystose, or maltotetraose in honeydew honeys in combination with chemometrics highlighted the good capability of sugar profiles to discriminate the honeydew honeys both from the non-honeydew honeys and from each other. All in all, a 96.75% correct classification of all studied 156 honey samples was achieved by sugar marker compounds.

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“…The nature of the solid column packing as well as the solvent employed for elution is selected according to the nature of the sample to be analyzed. C 18 cartridges are probably the most used (Megherbi at al. 2008), although others such as C 8 (Kitahara at al.…”

Section: Traditional Extraction Methods (Lle Spe)mentioning

confidence: 99%

Advanced Analysis of Carbohydrates in Foods

Ötleş¹

2011

Methods of Analysis of Food Components and Additives

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In this chapter, modern analytical procedures used to study carbohydrates in foods and beverages are discussed. The main advanced analytical methodologies applied to determine the different carbohydrate families (monosaccharides, oligosaccharides, polysaccharides and macromolecules including different glycosilated compounds) are reviewed considering the sample preparation required and the type of technique (separation or spectroscopic) used, including their different couplings, multidimensional-approaches, modern glycomics strategies, etc. The goal of this contribution is, therefore, to provide the reader with a broad and critical view on the different analytical methods nowadays employed to analyze carbohydrates in foods and their foreseeable trends. Introduction.Carbohydrates are the most abundant and diverse class of organic compounds occurring in nature. Chemically they are composed of carbon, hydrogen, and oxygen in the ratio C n :H 2n :O n . Food carbohydrates include a wide range of macromolecules that can be classified according to their chemical structure into three major groups: low molecular weight monoand disaccharides, intermediate molecular weight oligosaccharides and high molecular weight polysaccharides. They can also be classified as simple or complex carbohydrates. Simple carbohydrates are monosaccharides and disaccharides while complex carbohydrates are made up of many monosaccharides such as starches and fiber (polysaccharides).Carbohydrates are a major source of energy in the human diet with intakes ranging from 40 to 80% of total energy requirements (Muir et al. 2009). Carbohydrates constitute the main source of energy for all body functions, particularly brain functions, and are necessary for the metabolism of other nutrients. Other important effects of carbohydrates on human physiology are satiety and gastric emptying, control of blood glucose, insulin metabolism and serum cholesterol, and influencing colonic microflora and gastrointestinal processes such laxation and fermentation (Muir et al. 2009). Cereals, vegetables, fruits, rice, potatoes, legumes, and flour products are the major sources of carbohydrates. Thus, naturally occurring sugars are consumed as part of a healthy diet.Monosaccharides, sucrose, and polysaccharides are present in all vegetables (Hounsome et al. 2008).Carbohydrates are synthesized by all green plants and in the body are either absorbed immediately or stored in the form of glycogen. They can also be manufactured in the body from some amino acids and the glycerol component of fats. Moreover, sugars can be added to foods during processing or preparation, mainly to enhance food sensorial quality (Murphy et al. 2003).

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Solid Phase Extraction of Oligo‐ and Polysaccharides; Application to Maltodextrins and Honey Qualitative Analysis

Cited by 13 publications

References 21 publications

Analysis of carbohydrates and glycoconjugates by matrix‐assisted laser desorption/ionization mass spectrometry: An update for 2007–2008

Analysis of carbohydrates and glycoconjugates by matrix‐assisted laser desorption/ionization mass spectrometry: An update for 2007–2008

Differentiation of Honeydew Honeys from Blossom Honeys and According to Their Botanical Origin by Electrical Conductivity and Phenolic and Sugar Spectra

Advanced Analysis of Carbohydrates in Foods

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