Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages.

Ayalew Debebe,Shibru Temesgen,Estifanos Ele,Mesfin Redi-Abshiro,Bhagwan Singh Chandravanshi

doi:10.1155/2018/4010298

Abstract

The main objective of this study was to improve the performance of analytical methods for the determination of sugars in fermented alcoholic beverages based on mid-infrared-partial least squares (MIR-PLS), high-performance liquid chromatography with the ultraviolet detector (HPLC-UV), high-performance liquid chromatography with the refractive index detector (HPLC-RI), and sulfuric acid methods. The MIR-PLS method was found to give good prediction of individual sugars: glucose, fructose, sucrose, and maltose in the alcoholic beverages with less than 4% error. The HPLC-UV method can be used for the determination of glucose in alcoholic beverages after derivatization with p-aminobenzoic acid ethyl ester. The HPLC-RI method was found to be applicable for the determination of individual sugars: glucose, fructose, sucrose, and maltose in the alcoholic beverages. The limit of detection (%, w/w) and recovery (%) of the individual sugars by the HPLC-RI method were fructose 0.001, 89.4–106; glucose 0.002, 92.4–109; and sucrose 0.002, 94.2–95.1. The sulfuric acid method was found to be useful for the determination of total sugar in the alcoholic beverages. The limit of detection (%, w/w) and recovery (%) of the total sugar by the sulfuric acid method were found to be 0.009, 98.2–109. The HPLC-RI method was applied to determine the level of individual sugars, while the sulfuric acid method was used to determine total sugar in Ethiopian traditional fermented alcoholic beverages: Tella, Netch Tella, Filter Tella, Borde, Tej, Korefe, Keribo, and Birz. The sugar contents in the real samples were found in the ranges (%): glucose 0.07–5.60, fructose 0.09–8.50, sucrose and maltose 0.08–3.00, and total sugar 12.0–64.5. The levels of sugars in Ethiopian traditional fermented alcoholic beverages were found to be comparable with literature data.

Highlights

Carbohydrates are one of the most abundant compounds in foods [1,2,3,4,5,6]. ey are classified into five major classes, which are monosaccharides, disaccharides, oligosaccharides, polysaccharides, and nucleotides [7]
Oligosaccharides containing more than three glucose units cannot be fermented [10]. us, when fermentation is completed, only small amounts of lower sugars are found in alcoholic beverages [10]
Erefore, the objectives of this study are (i) to develop new analytical methods for the determination of sugars in fermented alcoholic beverages based on mid-infrared-partial least squares (MIR-PLS), high-performance liquid chromatography with the refractive index detector (HPLC-RI), high-performance liquid chromatography with the ultraviolet detector (HPLC-UV), and sulfuric acid methods, (ii) to compare the analytical parameters of the newly developed methods, and (iii) to determine the level of sugars in Ethiopian traditional fermented alcoholic beverages: Tella, Netch Tella, Filter Tella, Borde, Tej, Korefe, Keribo, and Birz

Summary

Introduction

Carbohydrates are one of the most abundant compounds in foods [1,2,3,4,5,6]. ey are classified into five major classes, which are monosaccharides, disaccharides, oligosaccharides, polysaccharides, and nucleotides [7]. Carbohydrates are one of the most abundant compounds in foods [1,2,3,4,5,6]. Ey are classified into five major classes, which are monosaccharides, disaccharides, oligosaccharides, polysaccharides, and nucleotides [7]. Mono- and disaccharides with a sweet flavor are commonly called sugars [8]. Alcoholic beverages contain sugars and other soluble solids [9]. Especially in beer, 80–85% of nonvolatile materials (30–40 g/L) are sugars [10]. Glucose, maltose, sucrose, and maltotriose (but not lactose) are fermentable sugars [10]. Oligosaccharides containing more than three glucose units cannot be fermented [10]. Us, when fermentation is completed, only small amounts of lower sugars are found in alcoholic beverages [10] Oligosaccharides containing more than three glucose units cannot be fermented [10]. us, when fermentation is completed, only small amounts of lower sugars are found in alcoholic beverages [10]

Objectives

Methods

Results

Conclusion