Abstract
Sugars, mainly fructose, glucose, maltose and sucrose ratios in the fresh red grape and raisins and in the fresh and dried apricot fruit were determined by High Performance Liquid Chromatography, HPLC, equipped with Ec 250/4.6 Nucleodur 100-5 NH2-RP column and Refractometer -RID as a detector. Each type of the four samples was separately homogenized after removing the seeds from the samples before crushing, and in this study the deionized water was used for extraction of sugars. The ratio of each sugar in the four investigated cultivars was compared as well as comparing the contents of total sugars between these types, and it became obvious that fructose and glucose recorded significant increase rather than sucrose and maltose in these cultivars. Comparison has also been conducted for determination of fructose, glucose, maltose and sucrose ratios between the fresh red grapes and raisins on one hand, and between the fresh apricot fruit and dried apricot on the other. The study showed that the raisins contain high level of fructose, glucose, maltose and sucrose compared to the fresh grapes. Moreover, the sugar content in the dried apricot was higher than the sugar contents in the fresh apricot fruit.
Highlights
The major components in grape are water followed by sugars mainly fructose, glucose and sucrose
Table (2) shows the sugars recovery from the fresh grapes, and Figure (2) shows the chromatogram resulting from the extraction of fructose, glucose, sucrose and maltose in the fresh grapes, where fructose glucose recorded a higher ratio of total sugars in the fresh grape, while sucrose and maltose were decreased in the sample and the average total ratio of sugars in the sample before drying accounted for 15.04%, and 79.41% in the fresh grapes after drying
Table (3) shows the sugars extracted from raisins, and Figure (3) shows the chromatogram resulting from the recovery of fructose, glucose, sucrose, maltose in raisins, where both glucose and fructose present at higher and convergent ratios in raisins, while the ratio of sucrose and maltose were decreased in the same sample, and the average of the total ratio of sugars in the raisins sample accounted for 67.75% before drying, and 79.65% after drying for the same sample
Summary
The major components in grape are water followed by sugars mainly fructose, glucose and sucrose. Grape is an excellent source of many nutrients able to contribute to a healthy diet. The sugar content of the juice of ripe grapes varies between 150 to 250 g/L. Glucose and fructose are usually present in equal amounts (1:1 ratio). The concentration of fructose exceeds that of glucose. There is some variation in the glucose to fructose ratio among the grape varieties. Fructose is a natural sugar found in many foods like fruits and honey.
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