PHYSICOCHEMICAL PROPERTIES OF CAROB SYRUP REVEAL D-PINITOL AS AN INDEX OF SUCROSE SUPPLEMENTATION

The carob syrup has been attracted the interest of consumers as an alternative sweetener due to its superiority against refined ones. Bioactive phytochemicals and polyols, vitamins and minerals are present in carob syrup; whereas sucrose, fructose and glucose are the main sugars. Although the consum...

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Autores principales:	Vlasios GOULAS, Polina ARESTI
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2021
Materias:	adulteration sugars d-pinitol carob syrup chromatography phenolics Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/2c7934297bd54e2c9243fb2dfeeeecd3
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spelling	oai:doaj.org-article:2c7934297bd54e2c9243fb2dfeeeecd32021-11-15T08:26:46ZPHYSICOCHEMICAL PROPERTIES OF CAROB SYRUP REVEAL D-PINITOL AS AN INDEX OF SUCROSE SUPPLEMENTATION2068-66092559-6381https://doaj.org/article/2c7934297bd54e2c9243fb2dfeeeecd32021-09-01T00:00:00Zhttp://fens.usv.ro/index.php/FENS/article/view/815/748https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The carob syrup has been attracted the interest of consumers as an alternative sweetener due to its superiority against refined ones. Bioactive phytochemicals and polyols, vitamins and minerals are present in carob syrup; whereas sucrose, fructose and glucose are the main sugars. Although the consumers prefer carob syrup for its special composition, the sucrose supplementation in carob syrup is a common adulteration abating its health benefits. The detection of adulteration in natural sweeteners and honey is usually required time-consuming and advanced analytical techniques. In the present study, the physicochemical properties of carob syrup were studied to pinpoint physicochemical parameters for detection of sucrose supplementation. More specific, moisture, fats, pH, color parameters and total soluble solids were determined. Furthermore, sugar composition of carob syrups was studied using chromatographic separation. Finally, the phenolic fraction and antioxidant activity of carob syrups were estimated. Results showed significant differences in total soluble solids and moisture contents, but these parameters are linked with its preparation procedure. Furthermore, an unexpected fluctuation was observed for D-pinitol and total phenolics contents. Thus, both parameters were determined in genuine and sucrose-supplemented carob syrups. Based on our findings the sucrose supplementation can be detected by D-pinitol content and sucrose to D-pinitol ratio. Therefore, the present work demonstrated the potential of a simple chromatographic separation to detect the adulteration in a traditional Mediterranean product.Vlasios GOULASPolina ARESTIStefan cel Mare University of Suceavaarticleadulterationsugarsd-pinitolcarob syrupchromatographyphenolicsFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 20, Iss 3, Pp 205-210 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	adulteration sugars d-pinitol carob syrup chromatography phenolics Food processing and manufacture TP368-456
spellingShingle	adulteration sugars d-pinitol carob syrup chromatography phenolics Food processing and manufacture TP368-456 Vlasios GOULAS Polina ARESTI PHYSICOCHEMICAL PROPERTIES OF CAROB SYRUP REVEAL D-PINITOL AS AN INDEX OF SUCROSE SUPPLEMENTATION
description	The carob syrup has been attracted the interest of consumers as an alternative sweetener due to its superiority against refined ones. Bioactive phytochemicals and polyols, vitamins and minerals are present in carob syrup; whereas sucrose, fructose and glucose are the main sugars. Although the consumers prefer carob syrup for its special composition, the sucrose supplementation in carob syrup is a common adulteration abating its health benefits. The detection of adulteration in natural sweeteners and honey is usually required time-consuming and advanced analytical techniques. In the present study, the physicochemical properties of carob syrup were studied to pinpoint physicochemical parameters for detection of sucrose supplementation. More specific, moisture, fats, pH, color parameters and total soluble solids were determined. Furthermore, sugar composition of carob syrups was studied using chromatographic separation. Finally, the phenolic fraction and antioxidant activity of carob syrups were estimated. Results showed significant differences in total soluble solids and moisture contents, but these parameters are linked with its preparation procedure. Furthermore, an unexpected fluctuation was observed for D-pinitol and total phenolics contents. Thus, both parameters were determined in genuine and sucrose-supplemented carob syrups. Based on our findings the sucrose supplementation can be detected by D-pinitol content and sucrose to D-pinitol ratio. Therefore, the present work demonstrated the potential of a simple chromatographic separation to detect the adulteration in a traditional Mediterranean product.
format	article
author	Vlasios GOULAS Polina ARESTI
author_facet	Vlasios GOULAS Polina ARESTI
author_sort	Vlasios GOULAS
title	PHYSICOCHEMICAL PROPERTIES OF CAROB SYRUP REVEAL D-PINITOL AS AN INDEX OF SUCROSE SUPPLEMENTATION
title_short	PHYSICOCHEMICAL PROPERTIES OF CAROB SYRUP REVEAL D-PINITOL AS AN INDEX OF SUCROSE SUPPLEMENTATION
title_full	PHYSICOCHEMICAL PROPERTIES OF CAROB SYRUP REVEAL D-PINITOL AS AN INDEX OF SUCROSE SUPPLEMENTATION
title_fullStr	PHYSICOCHEMICAL PROPERTIES OF CAROB SYRUP REVEAL D-PINITOL AS AN INDEX OF SUCROSE SUPPLEMENTATION
title_full_unstemmed	PHYSICOCHEMICAL PROPERTIES OF CAROB SYRUP REVEAL D-PINITOL AS AN INDEX OF SUCROSE SUPPLEMENTATION
title_sort	physicochemical properties of carob syrup reveal d-pinitol as an index of sucrose supplementation
publisher	Stefan cel Mare University of Suceava
publishDate	2021
url	https://doaj.org/article/2c7934297bd54e2c9243fb2dfeeeecd3
work_keys_str_mv	AT vlasiosgoulas physicochemicalpropertiesofcarobsyruprevealdpinitolasanindexofsucrosesupplementation AT polinaaresti physicochemicalpropertiesofcarobsyruprevealdpinitolasanindexofsucrosesupplementation
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PHYSICOCHEMICAL PROPERTIES OF CAROB SYRUP REVEAL D-PINITOL AS AN INDEX OF SUCROSE SUPPLEMENTATION

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