Journal
FOOD CHEMISTRY
Volume 167, Issue -, Pages 349-357Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.06.111
Keywords
Agave syrups; Natural sweeteners; MIR-NIR-PCA; Chemometrics; HPAEC-PAD; Fructooligosaccharides
Ask authors/readers for more resources
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 1061-1063 cm(-1), in agreement with their high fructose content. Additionally, MIR-SIMCA-PCA allowed us to differentiate among syrups from different Agave species (Agave tequilana and Agave salmiana). 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. (C) 2014 The Authors. Published by Elsevier Ltd.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available