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Determination of Sugar Profiles of Sweetened Foods and Beverages Journal of Food and Nutrition Research, 2016, Vol. 4, No. 6, 349-354 Available online at http://pubs.sciepub.com/jfnr/4/6/2 ©Science and Education Publishing DOI:10.12691/jfnr-4-6-2 Determination of Sugar Profiles of Sweetened Foods and Beverages Şana SUNGUR*, Yusuf KILBOZ Department of Chemistry, Science and Letters Faculty, Mustafa Kemal University, Hatay, Turkey *Corresponding author: [email protected] Abstract The determination of sugar profile in commonly consumed sweetened foods and beverages (cake, chocolate, jelly tots, cookie, wafer, pudding, fruit yogurt, limon-flavored soda, cola, lemonade, mineral water, fruit juice, milk drink and ice tea) was carried out using high performance liquid chromatography (HPLC). The amount of fructose was found higher than the amount of glucose in most of the foods and beverages (juice, limon-flavored soda, mineral water, cola, chocolate, cookie, wafer). The highest fructose contents were found in cola (71.10 % of sugars), chocolate (52.40 % of sugars) and limon-flavored soda (48.21 % of sugars) samples. The galactose, mannitol, arabinose and xylitol were not detected in any of the examined food and beverage samples. The predominant sugar in milk drinks, jelly tots, pudding, cookie and cake samples was determined as sucrose. Maltitol was only determined in cake and jellytots samples. Keywords: fructose, sweetened foods, sweetened beverages, sugar profile, HPLC Cite This Article: Şana SUNGUR, and Yusuf KILBOZ, “Determination of Sugar Profiles of Sweetened Foods and Beverages.” Journal of Food and Nutrition Research, vol. 4, no. 6 (2016): 349-354. doi: 10.12691/jfnr-4-6-2. The objective of this study was to determine fructose content and sugar profile in commonly consumed 1. Introduction sweetened foods and beverages (cake, chocolate, jelly tots, cookie, wafer, pudding, fruit yogurt, limon-flavored soda, Dietary fructose is a naturally occurring sugar in fruits cola, lemonade, mineral water, fruit juice, milk drink and and vegetables. However, fructose is commonly added to ice tea). foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods. The primary reason that fructose is used commercially in 2. Materials and Methods foods and beverages, besides its low cost, is its high relative sweetness. It is the sweetest of all naturally 2.1. Reagents and Standards occurring carbohydrates. It does not make up satiety and fullness [9]. Fructose, glucose, sucrose, lactose, maltitol, sucralose, The consumption of sugar has dramatically increased in mannitol, xylitol, galactose, arabinose were obtained from Merck (Darmstadt, Germany). All standards were more the worldwide, according to data from the U.S. in 2008, -1 people are consuming over 60 pounds (28 kg) of added than 99 % pure. A standard solution of 10 g L of each compoundwas prepared in aqua. Calibration standards sugar per year and this does not include fruit juices. An -1 increase in fructose consumption over the past 10 to 20 were prepared in the range of 1.0 – 10 and 0.01 – 0.5 g L . years has been linked to a rise in metabolic disorders such In all cases, the correlation coefficients of linear functions as cardiovascular diseases [8], type 2 diabetes [3], were > 0.9950. The calibration curves were created from hypertension [5], dyslipidemia [10], gout [2] and obesity six calibration standards. [7]. In order to reduce the frequency of metabolic disorders in all ages, the amount of fructose in processed 2.2. Sample Collection foods and beverages should also be taken into All of the food and beverage samples (cake, chocolate, consideration. Fructose can only be metabolized by the jelly tots, cookie, wafer, pudding, fruit yogurt, limon- liver and can’t be used for energy by body’s cells. flavored soda, cola, lemonade, mineral water, fruit juice, It’s therefore not only completely useless for the body, but milk drink and ice tea) which are 5 different brands were is also a toxin in high enough amount because the job of taken from different local markets in Turkey. All analyses the liver is to get rid of it, mainly by transforming it into were repeated three times for each sample. fat and sending that fat to our fat cells [4]. There are currently no disclosures of fructose content in 2.3. Sample Preparation foods and beverages, and many nutrition databases only rely on product label information, it is challenging to Liquid samples: After the beverage had been degassed accurately determine actual fructose consumption levels in in an ultrasonic bath, an aliquot of either 2 mL was diluted nutrition research. 1:4 with ultrapure water. The mixtures were centrifuged at 350 Journal of Food and Nutrition Research 1400 rpm for 15 min. Cleanup procedure for samples 2.5. Quality Control and Quality Assurance containing proteins was applied. The supernatant after passing through a membrane filter (0.45 µm, PVDF, The calibration curves were plotted by the peak area Millex, Ireland) was injected into HPLC system [11]. versus concentration of each sugar. Limits of detection Powdered samples: Five gram of the homogenized (LOD) and quantification (LOQ) under the present sample was mixed with 10 mL of ultrapure water in a 25 chromatographic conditions were determined on the basis mL polypropylene centrifuge tube. After 5 min shaking, of response and slope of each regression equation at a the supernatant liquid was removed with a Pasteur pipet signal-to-noise ratio of 3 and 10, respectively. The and the solid residue was extracted for a second time with recovery test was used to evaluate the accuracy of applied 10 mL of ultrapure water. The combined supernatants method. Selected samples were spiked with known amounts of fructose, glucose, sucrose, lactose, maltitol, after passing through a membrane filter (0.45 µm, PVDF, -1 Millex, Ireland) was injected into HPLC system. Cleanup mannitol, xylitol (each for 100 mg L ), and then analysed procedure for samples containing proteins before passing as described above. The average recoveries were through a membrane filter was applied. [1]. calculated by the following equation: Cleanup procedure: 2mL Carrez solution no. 1 (15 g observed amount of K4[Fe(CN)6].3H2O in water diluted at 100 mL) was −original amount added over the supernatant. After shaking, 2 mL Carez no. Recovery( %) = ×100 2solution (30 g zinc sulfate (ZnSO4.7H2O) are diluted in spiked amount water at 100 mL) was added. Thesolution was shaken and Linearity, LOD, LOQ, recovery and relative standard it was kept at the room temperature for 10 minutes. The deviations (RSD) are listed in Table 1. clarifiedsample mixture was centrifuged for 10 minutes. The settled matter was washed twice with water and it was centrifuged again, each of the supernatants was collected 2.6. Statistical Evaluation in the 50 mL volumetric flask and the solution was then All statistical analyses were performed using the SPSS diluted to the mark with water [6]. for Windows, version 22.0 (Chicago, IL, USA) and probability value of less than 0.05 was accepted as 2.4. HPLC Analysis statistically significant. Data were expressed as mean ± standard deviation (SD). Data were analyzed using HPLC analysis was performed on a Shimadzu C196- analysis of variance (ANOVA) followed by Bonferroni’s E039A instrument, equipped with a CARBOSepCoregel post hoc test. When the null hypothesis could be rejected, 87P column 8 µm (7.8 x 300 mm) (Transgenomic, USA). comparisons between the two groups were made with the The refractive index dedector (RID-10A) was used. Data Mann–Whitney U non-parametric test for independent processing was carried out with LCsolution software. The -1 samples. mobile phase was DI H2O with a flow rate of 1 mL min . The column temperature was 85°C [11]. Table 1.Retention time,linearity, LOD, LOQ, recovery and relative standard deviations (RSD) values of examined sugars Retention time Linearity LOD LOQ Recovery RSD Sample (min) (R2) (mg L-1) (mg L-1) (%) (%) Sucrose 11.76 0.9956 0.280 0.924 97-101 6-10 Lactose 12.93 0.9987 0.264 0.871 94-100 6-10 Glucose 14.08 0.9997 0.229 0.756 99-102 6-10 Galactose 16.66 0.9956 0.269 0.888 98-103 6-10 Arabinose 17.75 0.9996 0.232 0.766 94-100 6-10 Fructose 19.63 0.9983 0.286 0.944 93-101 6-10 Maltitol 22.67 0.9998 0.216 0.713 94-101 6-10 Sucralose 24.24 0.9992 0.233 0.769 98-103 6-10 Mannitol 30.52 0.9997 0.219 0.723 94-100 6-10 Xylitol 39.88 0.9997 0.230 0.759 99-102 6-10 mannitol, maltitol, galactose, arabinose and xylitol were not detected in the examined beverage samples. The 3. Results and Discussion sucralose and lactose were detected in small amounts in Under the applied HPLC conditions, the retention times these products. The chromatogram belonging to one of the of sucrose, lactose, glucose, galactose, arabinose, fructose, examined beverage samples (peach juice) is given in maltitol, sucralose, mannitol and xylitol were 11.76, 12.93, Figure 2.a. 14.08, 16.66, 17.75, 19.63, 22.67, 24.24, 30.52 and 39.88 Sugar contents of the examined food samples are listed min, respectively. The chromatogram of standard in Table 3. Very high levels of fructose (24.68 g/100 g) substances is given in Figure 1. were found in chocolate samples. The predominant sugar Sugar concentrations of the examined beverage samples in all of the examined food samples was determined as are presented in Table 2. The contents of fructose in sucrose. The mannitol, galactose, arabinose and xylitol limon-flavored soda (6.19 g /100 mL), ice tea (7.73 g / were not detected in any of the examined food samples.
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