Determination Of Total Carbohydrates Research Articles

Fermented Beverage Based on Lupines (Lupinus Luteus) Using Water Kefir

This research aimed to elaborate and characterize a fermented lupine vegan drink from water kefir grains. Firstly, the standard protocols were carried out to extract and identify alkaloids in lupine. The second stage consisted of elaborating the water-soluble lupine vegetable extract (WLVE), and the effect of sucrose, inulin, and xanthan gum concentration on the extract was evaluated. The formulations were characterized for cell growth of kefir grains, beverage yield, soluble solids, and lactic acid. In the third step, the optimized drink (fermented and non-fermented) was characterized for moisture content, ash, total lipids, crude protein, and determination of total carbohydrates. The elaboration and characterization of a fermented vegan drink from water kefir grains using lupine was conducted. The optimized fermented drink was the formulation given by the central point. The lupine seed characterization revealed a high protein content, and the optimized beverage characterization showed a considerable carbohydrate content. The optimized drink has enzymatic activity with an emphasis on lipases. The drink's development as a new product using water-soluble lupine plant extract brought an exciting application for this legume and an additional food option for vegan consumers or consumers with dietary restrictions related to dairy products.

Study on the biochemical indicators of carrot varieties and their scientific and practical importance in the preparation of juice in industry

In this article, agrobiological characteristics of local and foreign carrot varieties, their chemical composition, the method and recipes of juice preparation, the importance of homogenized and non-homogenized methods in juice extraction, the determination of tannin in the raw materials using a 3% iron (III) chloride solution, and its industrial importance in the preparation of various juices, information on the determination of total carbohydrate and acid content of juice using refractometer and saccharometer and pH meter equipment is given. Also, scientific and practical results and conclusions on the technological scheme and technology of preparation of “Parkhezbop”, “Popular”, “For children” with addition of special ingredients (ginger, natural honey, lemon juice) are described.

Proximate Composition, Mineral Element Profile and Antioxidant Properties of the Edible Kenyan Mushroom, Auricularia polytricha

The indigenous Kenyan Auricularia polytricha is a known delicacy to the communities residing around Kakamega forest in Western Kenya. The objective of the present study was to carry out proximate analysis, determine selected mineral element levels and radical scavenging capacity of the fruiting bodies of Auricularia polytricha. Proximate analysis which included determination of total carbohydrates, crude protein, crude fibre, crude fat, ash and moisture contents was done according to the Association of Official Analytical Chemists (AOAC) methods. The minerals (Ca, Mg, Fe, Zn, Mn, Pd, Cd) in the dried mushroom sample were determined using an Atomic Absorption Spectrophotometer (AAS) while Na and K were determined by flame emission photometry. Phosphorus was estimated by spectrophotometric method. The antioxidant activity of the crude mushroom extracts was evaluated by measuring their scavenging capacity on the stable radical, DPPH (2,2- Diphenyl-1-Picrylhydrazyl) using UV-Vi’s spectrophotometer at 517 nm. The mushroom was found to contain 64.53% total carbohydrates, 43.12% crude fibre, 11.67% crude proteins, 4.75% crude fat and 4.69% ash content on dry matter basis. The moisture content of the mushroom was found to be 80.33% of the fresh weight, which is typical of fresh foods and vegetables. A methanol extract of the mushroom exhibited antiradical activity against DPPH in a dose dependent manner with the highest radical scavenging capacity (40.84%) obtained at a concentration 500 µg/mL. For the mineral profile, the variations and concentrations of the essential and trace elements under study decreased in the order K˃Na˃Mg˃Ca˃Fe>P>Zn>Mn. The selected hazardous heavy metals Cd and Pb were not detected in the mushroom sample. Implications of the mineral concentrations on the nutritional value of the mushroom have been highlighted. In conclusion, the obtained results suggest that the mushroom, which has good amounts of the required proximate components, minerals and antiradical constituents, is a potentially healthy, safe and functional food.

Laboratory signs of carbohydrate malabsorption in early age children with rotavirus infection

The aim – to determine the laboratory manifestations of carbohydrate malabsorption syndrome in the dynamics of rotavirus infection in early age children and to identify the factors that influence its severity. Materials and methods. The study included 60 breastfed children aged 1–24 months with rotavirus infection, who underwent pH-metry of feces, semi-quantitative determination of total carbohydrates (Benedict’s method), lactose (Malfatti method) and glucose (test systems Glucophan) in feces on the 2nd, 3rd, 5th, 7th and 10th days of the disease. Results. Carbohydrate malabsorption syndrome was observed in 98.3% of patients. The level of fecal carbohydrates increased on the second-third day to a clinically significant 0.50 [0.20; 1,50] %, reached its maximum in the midst of the disease – from the fifth to the seventh day (0.75 [0.50; 1.65] % and 0.87 [0.40; 1.65] %, respectively), decreasing during convalescence to 0.50 [0.20; 1.50] % (P < 0.05 relative to the 10th day), but remained elevated in 81.7 % of patients (P < 0.05 relative to healthy children). Lactase deficiency and glucose malabsorption (P < 0.05 relative to healthy children) were observed throughout the RVI period. At all stages of RVI there was a strong direct correlation between the total level of carbohydrates and lactose in the feces (on the second, third, fifth, seventh and tenth days r = 0.91; r = 0.86; r = 0.91; r = 0.89, respectively). The age dependence of the severity of laboratory indicators of carbohydrate malabsorption was established. Children in the first 6 months had the highest maximum levels of carbohydrates and fecal lactose – 1.75 [1.00; 2.00] % and 3.50 [2.00; 4.00] + respectively (P < 0.05 relative to 12–24 months children) and significantly higher values of these indicators in the dynamics of RVI (P < 0.05 relative to 12–24 months children) for the second-third, fifth and the tenth day). Children with concomitant food allergies, atopic dermatitis and iron deficiency anemia had 2.0 and 1.5 times higher maximum levels of carbohydrates and lactose in the stool, respectively (P < 0.05), as well as higher values of these indicators in the dynamics of the disease – on the third and fifth days (P < 0.05). Conclusions. The vast majority of young patients with rotavirus infection have carbohydrate malabsorption syndrome, which occurs from the first days of the disease and is most pronounced on the fifth to seventh day (P < 0.05 relative to the 10th day), realized mainly due to lactase deficiency. The most pronounced carbohydrate malabsorption syndrome and lactase deficiency in the dynamics of the disease are present in children of the first six months of life. Factors that increase the severity of carbohydrate malabsorption due to secondary lactase deficiency in the acute period of rotavirus infection are concomitant food allergies, atopic dermatitis and iron deficiency anemia.

Surface Characteristics of One-Sided Charred Beech Wood.

The aim of this paper was to analyze selected properties of beech wood (Fagus sylvatica L.) treated by one-sided surface charring. Specimens were one-side charred with a hot plate using several time-temperature combinations (from 200 to 400 °C). Characteristics such as colour, discoloration, surface roughness, fire resistance, total carbohydrate content at several wood layers and decay resistance were evaluated. Surface charring was applied to the radial and tangential surfaces. Colour measurements showed that the surface of the wood turned grey due to charring. In addition to colour measurements, other experiments showed significant differences between radial and tangential specimens due to their different structures. The higher the temperature used in treating them, the lower the roughness values for radial specimens, while the trend for tangential specimens was the opposite. A smoother surface is more fire resistant, so radial specimens are generally better in this regard. Tangential specimens are more susceptible during preparation to forming cracks that impair flame resistance because a continuous protective densified layer is not formed. The determination of total carbohydrates revealed significant changes at various wood depths after surface charring. These changes were more predictable in radial specimens due to the annual ring orientation, because each layer consisted of a similar earlywood/latewood ratio. Finally, when decay resistance was assessed, weight loss was found to be lower in all specimens than in the references. The results suggest that charring at a particular combination of temperature and time improved the investigated properties of the surface-modified beech.

In situ synthesis of fluorescent silicon nanodots for determination of total carbohydrates in a paper microfluidic device combined with laser prepared graphene heater

We report a simple, rapid, low-resource and one-step method for formation of fluorescent silicon nanodots (SNDs) in a microfluidic paper-based analytical device (μPAD) incorporated in a reusable, portable and flexible heater for determination of total carbohydrates. The synthesis of SNDs is based on the redox reaction between (3-aminopropyl) triethoxysilane (APTS) reagent and carbohydrates, which act as a reducer. The graphene-based heater was fabricated by laser ablation of Kapton polyimide. Thereby, the developed system heat the μPAD during the synthesis of SNDs at 80 °C for 30 min. The blue emitting SNDs formed have an emission peak wavelength at 475 nm. We used a digital camera and smartphone for the quantitative analysis of total carbohydrates expressed such as index of glucose or fructose with grey scale value as the analytical parameter. Under the optimal conditions, the method has a low detection limit (0.80 μM for glucose and 0.51 μM for fructose, respectively), and a linear response (10–200 μM for glucose and 10–100 μM for fructose). The method has been applied to the determination of glucose in biological fluids (serum and urine samples). In addition, determination of total carbohydrates in commercial juices and teas have been carried out.

Determination of the glycemic index of varying proportions of a novel formulation of staple cassava flour - Gari

This study was carried out to determine the glycemic index of coconut-enriched gari which was fermented at various durations. A total of 18 apparently healthy subjects participated in the study. The determination of total carbohydrate, crude fibre and available carbohydrate, followed by glycemic index was performed on six samples of the coconut gari using the standard operating procedure. The coconut gari samples (48 hours fermentation) gave mean glycemic index values ranging from 81.96 ± 3.42 - 84.96 ± 4.90 while the 72 hours fermentation gave a mean range of 74.34 ± 2.24 – 82.04 ±5.40. The samples were subjected to statistical analysis using ANOVA and found to be non-significantly (p > 0.05) different when compared to each other. The low G.I rating observed in coconut gari fermented for 72 hours is an indication that the food may be good for consumption as a staple except with under some exceptional conditions. This study suggests that extensive fermentation of gari enriched with coconut could be nutritionally appropriate for diabetics.

Quantitative Determination of Total Carbohydrates (Recalculated for Fructose After Conversion to Furans) in Burdock Juice

Conversion of sugars into furans in acidic solution was used to quantify the carbohydrate contents in plant medicines using juice from fresh greater burdock (Arctium lappa L.) leaves as an example. Hexoses (fructose, glucose) and inulin degraded in acidic solution to form 5-hydroxymethylfurfurol (HMF) and other compounds. Fructose and sucrose could be quantified by spectrophotometry and HPLC and could also be determined spectrophotometrically after UV degradation by using the formation by acid hydrolysis of HMF and its derivatives with chromophores at 283 – 285 nm. It was found experimentally that furan derivatives (HMF) with absorption maximum at 283 nm, which was taken as the analytical wavelength, were formed via acid degradation of the juice and a solution of fructose. The carbohydrate contents in the test samples varied from 1.05 to 1.36%. The relative error of the mean of the result from the proposed method was 7.5%.

Nutritional Value of Coffee Made from a Mixture of Coffee Leaf and Spices Used in Ethiopia

In the south western part of the Southern Nations, Nationalities and Peoples Region (SNNPR) in Ethiopia, coffee is prepared not only from coffee bean but also from a mixture of coffee leaf and spices; commonly practiced in Kaffa, Sheka and Bench-Maji zones. The purpose of this study was to determine the proximate and mineral compositions of the coffee and evaluate its nutritional and energy values. The American Public Health Association (APHA) methods were employed for the determination of pH, crude fat and minerals. The phenol sulphuric acid and the Kjeldahl procedures were used for the determination of total carbohydrate and protein, respectively. The amount of energy that could be obtained from the drink was estimated by taking the sum of the proportions of fat, carbohydrate and protein. The percent values were: carbohydrate 0.92 ± 0.21-2.04 ± 0.16, protein 0.19 ± 0.01-0.44 ± 0.02 and fat 2.43 ± 0.49-4.17 ± 0.30. Energy content was 96.05 ± 13.72-434.53 ± 18.33 kcal. Considerable amounts of K (619.29–1910.67), Na (2654.19–3671.61), Fe (4.70–8.57), Mg (33.98-97.45), Ca (24.99–59.58), Mn (0.91–1.58), Cu (0.09–0.24), Zn (0.42–0.78), N (286.48–710.00) and P (24.47–59.10) mg/L were obtained. The Na:K and Ca:P ratios are found to be 1.92–4.27 and 0.62–1.02, respectively. There exist significant differences in almost all the nutrients among the roasted and other types of coffee made from a mixture of coffee leaf and spices (P<0.05). Generally, the drink contains significant nutrients vital for energy and health. It could be used as a supplement to satisfy human nutrition needs (food additive) so that it would partially curb nutrition insecurity problems in and out of the region and the country, especially for coffee growing countries.

Determination of Levan from &lt;i&gt;Bacillus licheniformis&lt;/i&gt; by Ultraviolet Spectrophotometry

Purpose: To establish a first-order derivative ultraviolet spectrophotometric (FODUS) method with good reproducibility for the determination of levan, a D-fructofuranosyl polymer with a β-(2-6) backbone and β-(2-1) branching.Methods: Levan was isolated from fermentation broth by alcohol precipitation and ultrafiltration. Factors influencing the determination of the ultraviolet (UV) spectrophotometric method was compared with a single-factor analysis. The UV spectra of levan reaction solutions in the absorbance range of 200 - 400 nm were obtained. An orthogonal experimental design was applied to optimize the sulfuric acid hydrolysis conditions in the spectrophotometric determination. FODUS method was validated by analyzing its linearity, reproducibility, stability and recovery.Results: Factors influencing absorbance for the determination were confirmed and two regression equations were established. UV absorbance at 320 nm of sulfuric acid-hydrolyzed sample was stable for 5 h. The FODUS method developed had a good reproducibility (RSD = 2.1 %, n = 5), linearity (ranging from 1.6 μg/mL to 12.8 μg/mL), R2 = 0.9996) and recovery (95.90 %, RSD = 1.7 %, n = 3).Conclusion: The developed FODUS method is convenient, efficient and robust for the determination of microbial levan. The method provides a valuable approach for the determination of polysaccharides.Keywords: Derivative spectrophotometry, Bacillus licheniformis, Levan, Total carbohydrate determination

Direct in-vitro assay of resistant starch in phosphorylated cross-linked starch

Direct assay of resistant starch (RS) in food and feed is accomplished by (i) removal of lipid, protein, and digestible starch to obtain insoluble dietary fiber, and (ii) dissolution of the resistant starch in the insoluble fiber followed by its quantification with specific enzymes. Phosphorylated cross-linked (CL) RS resists dissolution and therefore has not been assayed directly. The objective of this study was to develop a method to solubilize the RS fraction in phosphorylated (0.4% phosphorus) CL wheat starch (RS4) after its incubation with α-amylase and amyloglucosidase for 16 h at 37 °C as directed by the RS assay AOAC Method 2002.02. The residue was hydrolyzed and solubilized by conducting two back-to-back incubations with thermostable α-amylase for 30 min at 100 °C and pH 5.0, cooling to 50 °C, then incubating quickly with amyloglucosidase at 50 °C for 1 h at pH 5.0. Importantly, the cooling process after α-amylase incubation was done by placing the mixture in a water bath at 50 °C. The degree of hydrolysis of the CL phosphorylated wheat starch was determined as d-glucose using high-performance anion-exchange chromatography with pulsed amperometric detection (99.0%), glucose-oxidase/peroxidase (95.3%), and phenol-sulfuric acid determination of total carbohydrate (105.2%). Based on those findings, we propose a direct determination of RS in foods containing phosphorylated CL wheat starch.

Determination of total carbohydrates in wine and wine-like beverages by HPLC with a refractive index detector: First Action 2013.12.

An international collaborative study was conducted of an HPLC-refractive index (RI) detector method for the determination of the combined amounts of sugars, glycerol, organic acids, and phenolic compounds in wines and wine-like beverages. Nine collaborating laboratories representing major winery, contract laboratories, and government laboratories tested eight different materials as blind duplicates using the proposed method. Sample materials included red and white wines, port, wine cooler, and nonalcoholic wine. One material was a negative control, and one material was a reference material. Samples were either treated with an ion-exchange resin to remove interfering organic acids prior to analysis or left untreated to include organic acids and phenolics. Red wine samples were treated with polyvinylpolypyrrolidone to remove potential interferences from phenolics prior to analysis. The HPLC analyses were performed on a Bio-Rad Fast Acid Analysis Column using RI detection. Reproducibility (RSD(R)) for untreated samples (sugars + phenolics + organic acids) ranged from 6.6% for Titrivin AA4 reference material to 11.0% for dry red wine. RSD(R) for treated samples (sugars only) ranged from 6.8% for white zinfandel to 18.9% for dry white wine. RSD(R) for treated samples (sugars only) + glycerol ranged from 6.4% for white zinfandel to 19.8% for dry red wine. Based on these results, the method was adopted as Official First Action status for determination of total carbohydrates in wine and wine-like beverages.

Effect of Boiling and Frying on the Total Carbohydrate, Vitamin C and Mineral Contents of Irish (Solanun tuberosum) and Sweet (Ipomea batatas) Potato Tubers

ABSTRACT In a study aimed at ascertaining whether boiling or frying best conserves nutrients; since the two methods are commonly adapted in Nigeria, the effect of boiling and frying on total carbohydrate, vitamin C and mineral contents of Irish (Solanum tuberosum) and sweet (Ipomea batatas) potato tubers were investigated. The determination of total carbohydrate was carried out using the phenol-sulphuric acid method and the spectrophotometric method was used to determine vitamin C content at 520 nm. The minerals evaluated are iron, zinc, magnesium, sodium, calcium and copper. These were determined by the atomic absorption spectrophotometric method. There was no significant difference (p > 0.05) in the total carbohydrate content of the boiled and fried sweet and Irish potatoes compared with their raw tubers. There was significant difference (p

Total water-soluble sugars quantification in bio-oil using the phenol–sulfuric acid assay

Bio-oil produced from fast pyrolysis of biomass contains sugars originating from cellulose. Traditional quantification of sugars in bio-oil is accomplished by gas chromatography/mass spectroscopy (GC/MS) via derivatization, high performance liquid chromatography (HPLC), ion chromatography (IC), or nuclear magnetic resonance (NMR) methodologies. These techniques are highly specific for each sugar, tedious to perform, expensive, and involve the use of hazardous solvents. We have evaluated a standardized test method developed for food and agriculture applications, the Association of Analytical Communities, Inc. (AOAC) Method 988.12 (44.1.30) Phenol–Sulfuric Acid Assay for Total Carbohydrate Determination, to quantify total sugars in the water-soluble fraction of bio-oil. This study investigates accuracy relative to matrix effects caused by non-sugar compounds using positive and negative controls. Positive controls included levoglucosan, d-glucose, d-mannose, d-xylose, d-fructose, d-galactose, l-arabinose, l-fucose, and cellobiosan. Negative controls included phenol, acetic acid, formic acid, propionic acid, glycolic acid, acetol, furfural, 5-hydroxymethylfurfural (5HMF), furfuryl alcohol, 2-methylfuran and 2(5H)-furanone. Potential interference with the quantification of total water-soluble sugars by the AOAC Method 988.12 (44.1.30) was calculated for all positive and negative controls by using data obtained when adding the contributor (positive controls) and the interferent (negative controls) into the water-soluble fraction of bio-oil with typical concentrations found in bio-oil. It was found that furfural, 2(5H)-furanone, 5HMF, and furfuryl alcohol influenced results with a range of potential errors of 9.56–29.7%, 9.52–29.8%, 2.91–24.8%, and 1.34–11.9%, respectively. A correction factor of 0.76wt% was established to reduce or eliminate this influence. Total water-soluble sugars content in bio-oil detected by AOAC Method 988.12 (44.1.30) was comparable to the quantity of sugars detected using hydrolysis with quantification by HPLC. The uncertainty of measurement of water-soluble sugars in bio-oil at 95% confidence was ±2.0% using AOAC Method 988.12 (44.1.30) when the correction factor was employed.

Método para determinação de carboidratos empregado na triagem de adulterações em café

The objective in this work was to validate a chromatography method for the determination of total carbohydrates in soluble coffee, using a HPLC-UV-VIS with postcolumn derivatization system, in order to verify adulterant additions. The validated method was accurate and robust. Adulteration could be observed by increasing xylose and glucose levels in samples with addition of coffee husks and starchy products while decreasing of galactose and mannose characteristic carbohydrates presenting in high concentration in soluble coffees produced by arabica and robusta coffee beans.

Densitometric determination of carbohydrates: Application to purification and molecular weight determination of polysaccharide from Hericium erinaceum mushroom

Abstract A simple, precise, sensitive and quick densitometric method for quantitative total carbohydrate determination as well as for preparation of elution profiles of polysaccharides was developed and validated. The method is based on spotting 3 μL of sample solution by use of disposable micro capillary pipettes as a single drop on a TLC silica gel plate. The plate is then submitted to in situ derivatization with orcinol–sulfuric acid reagent and is scanned densitometrically at 560 nm (for hexoses, deoxy sugars, and uronic acids) or at 610 nm (for pentoses and ketoses). It was demonstrated that the densitometric method has a greater linearity range and similar precision in comparison to the widely used colorimetric phenol–sulfuric acid method. The proposed method was successfully applied to elution profile preparation during purification and molecular weight determination of a novel polysaccharide isolated from the mycelium of edible and medicinal mushroom Hericium erinaceum.

Fractionation, Characterization, and Study of the Emulsifying Properties of Corn Fiber Gum

Corn fiber gum (CFG) has been fractionated by hydrophobic interaction chromatography on Amberlite XAD-1180 resin using ionic, acidic, basic, and hydrophobic solvents of different polarities. Characterization, including determination of total carbohydrate, acidic sugar, and protein content, has been done for each fraction together with measurements of molar mass, polydispersity, radius of gyration, Mark-Houwink exponent, and intrinsic viscosity using multiangle laser light scattering and online viscosity measurements. Emulsification properties of all fractions in an oil-in-water emulsion system with 20:1 oil to gum ratio were studied by measuring turbidity over 14 days. The results indicate that CFG consists of different components differing in their molecular weights and carbohydrate and protein contents. The main fraction eluted with NaCl, although low in protein content, has the highest average molecular weight and was determined to be a better emulsifier than the other fractions. The unfractionated CFG, which contains different molecular species, is the best emulsifier.

Estimation of total carbohydrate amount in environmental samples by the phenol–sulphuric acid method assisted by multivariate calibration

In this paper a modification of the well known phenol–sulphuric acid method for the colorimetric determination of total carbohydrates in environmental samples is proposed. As in environmental samples different typologies of carbohydrates can be present, the solutions of glucose used as standard samples for conventional univariate calibration are replaced by solutions including neutral, uronic acid and aminosugars simultaneously to simulate better the qualitative composition of real samples. Then, principal component regression (PCR) or partial least squares (PLS) replace the univariate calibration. PCR and PLS show to be more accurate than univariate calibration because they are able to take into account the non-additive contributions to the spectral absorptions depending on the simultaneous presence in solution of neutral carbohydrates, uronic acids and aminosugars. In addition, the proposed procedure shows to have some potential applications in the speciation of neutral and uronic acid sub-fractions.

Improvement of an ultrasound assisted method for the analysis of total carbohydrate in environmental and food samples

The determination of the carbohydrate content of environmental and food samples, performed by spectroscopic and chromatographic methods, needs a preliminary hydrolysis which converts polysaccharides into monosaccharides prior to the analytical measurement. In this paper, a modified procedure of the ultrasound-assisted method for the determination of total carbohydrates, published by the same authors in a previous paper, is presented and discussed. The modified procedure represents an improvement with respect to the previous one because it shortens the hydrolysis time and the colorimetric determination times through the use of two acid media (formic and acetic acid) that also allows quantitative recoveries of total carbohydrates from food and environmental samples.

Ultrasound-assisted analysis of total carbohydrates in environmental and food samples

Analytical methods to determine total carbohydrates in environmental and food samples usually require a preliminary chemical hydrolytic procedure to convert polysaccharides into monosaccharides prior to detection by colorimetric or chromatographic techniques. In this paper, an alternative hydrolytic procedure is presented. The method for hydrolysis of polysaccharides is based on the application of ultrasound at room temperature. The advantages of the method proposed here are reduced time required for analysis (4–5 h) and the improvement of the analytical accuracy due to the absence of the most common reactions of oxidation. The proposed method was applied to the determination of total carbohydrates in several environmental samples (seawater and marine mucilage) and starchy food samples. Results for total carbohydrate obtained using the ultrasound procedure for hydrolysis of samples agreed with those found when applying other published procedures.