| Literature DB >> 25148997 |
Erika Mellado-Mojica1, Mercedes G López2.
Abstract
Agave syrups are gaining popularity as new natural sweeteners. Identification, classification and discrimination by infrared spectroscopy coupled to chemometrics (NIR-MIR-SIMCA-PCA) and HPAEC-PAD of agave syrups from natural sweeteners were achieved. MIR-SIMCA-PCA allowed us to classify the natural sweeteners according to their natural source. Natural syrups exhibited differences in the MIR spectra region 1500-900 cm(-1). The agave syrups displayed strong absorption in the MIR spectra region 1061-1,063 cm(-1), in agreement with their high fructose content. Additionally, MIR-SIMCA-PCA allowed us to differentiate among syrups from different Agave species (Agavetequilana and Agavesalmiana). Thin-layer chromatography and HPAEC-PAD revealed glucose, fructose, and sucrose as the principal carbohydrates in all of the syrups. Oligosaccharide profiles showed that A. tequilana syrups are mainly composed of fructose (>60%) and fructooligosaccharides, while A. salmiana syrups contain more sucrose (28-32%). We conclude that MIR-SIMCA-PCA and HPAEC-PAD can be used to unequivocally identify and classified agave syrups.Entities:
Keywords: Agave syrups; Chemometrics; Fructooligosaccharides; HPAEC-PAD; MIR-NIR-PCA; Natural sweeteners
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Year: 2014 PMID： 25148997 DOI： 10.1016/j.foodchem.2014.06.111
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514