Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages
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-performan...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
|
| Series: | Journal of Analytical Methods in Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2018/4010298 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832566840730058752 |
|---|---|
| author | Ayalew Debebe Shibru Temesgen Mesfin Redi-Abshiro Bhagwan Singh Chandravanshi Estifanos Ele |
| author_facet | Ayalew Debebe Shibru Temesgen Mesfin Redi-Abshiro Bhagwan Singh Chandravanshi Estifanos Ele |
| author_sort | Ayalew Debebe |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-9920afa372864952825fb79e34d5bcd2 |
| institution | Kabale University |
| issn | 2090-8865 2090-8873 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Analytical Methods in Chemistry |
| spelling | doaj-art-9920afa372864952825fb79e34d5bcd22025-02-03T01:03:08ZengWileyJournal of Analytical Methods in Chemistry2090-88652090-88732018-01-01201810.1155/2018/40102984010298Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic BeveragesAyalew Debebe0Shibru Temesgen1Mesfin Redi-Abshiro2Bhagwan Singh Chandravanshi3Estifanos Ele4Department of Chemistry, Addis Ababa University, P.O. Box 1176, Addis Ababa, EthiopiaDepartment of Statistics, Addis Ababa University, P.O. Box 1176, Addis Ababa, EthiopiaDepartment of Chemistry, Addis Ababa University, P.O. Box 1176, Addis Ababa, EthiopiaDepartment of Chemistry, Addis Ababa University, P.O. Box 1176, Addis Ababa, EthiopiaDepartment of Chemistry, Addis Ababa University, P.O. Box 1176, Addis Ababa, EthiopiaThe 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.http://dx.doi.org/10.1155/2018/4010298 |
| spellingShingle | Ayalew Debebe Shibru Temesgen Mesfin Redi-Abshiro Bhagwan Singh Chandravanshi Estifanos Ele Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages Journal of Analytical Methods in Chemistry |
| title | Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages |
| title_full | Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages |
| title_fullStr | Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages |
| title_full_unstemmed | Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages |
| title_short | Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages |
| title_sort | improvement in analytical methods for determination of sugars in fermented alcoholic beverages |
| url | http://dx.doi.org/10.1155/2018/4010298 |
| work_keys_str_mv | AT ayalewdebebe improvementinanalyticalmethodsfordeterminationofsugarsinfermentedalcoholicbeverages AT shibrutemesgen improvementinanalyticalmethodsfordeterminationofsugarsinfermentedalcoholicbeverages AT mesfinrediabshiro improvementinanalyticalmethodsfordeterminationofsugarsinfermentedalcoholicbeverages AT bhagwansinghchandravanshi improvementinanalyticalmethodsfordeterminationofsugarsinfermentedalcoholicbeverages AT estifanosele improvementinanalyticalmethodsfordeterminationofsugarsinfermentedalcoholicbeverages |