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Rapid estimation and quantification of sucrose content in fruit juices using Fourier transform infrared–attenuated total reflectance (FTIR–ATR) spectroscopy

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Abstract

An uncomplicated and rapid procedure has been developed for the quantitative analysis of sucrose in fruit samples (grape, pineapple, mango) through attenuated total reflectance–Fourier transform infrared absorbance measurements (ATR–FTIR). FTIR analysis takes considerably reduced time compared to the other classical methods. To calibrate the method, we used firstly, different concentrations of pure sucrose (from 1 to 5 %) and registered their IR maximal wavenumbers and peak intensity. The spectral peak of sucrose for each sample lies between 1057 and 1061 cm−1. DNS method was used to analyse the content of sucrose by using spectrophotometry. The wave length used for analysing is 540 nm. Also high performance liquid chromatography was used to analyse the sucrose content in the fruit juices. By comparing the retention time of sucrose standards and the sample juices, sucrose concentration was identified and quantified. The results of all three experiments/techniques support each other by justifying that the mango has the high content of sucrose followed by pineapple and grape.

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Acknowledgments

The authors are thankful to Dr. M. Vairamani, Dean, School of Bioengineering, SRM University, Kattankulathur, Tamil Nadu and Nanotechnology Department of SRM University, for permitting us to carry out the FTIR analysis in their laboratory.

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Authors and Affiliations

  1. Department of Food Process Engineering, Faculty of Engineering and Technology, SRM University, Kattankulathur, Kancheepuram, 603203, Tamil Nadu, India

    Reshma Nair, S. Venkatesh & K. A. Athmaselvi

  2. National Dairy Research Institute, Karnal, Haryana

    Smridhi Thakur

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  1. Reshma Nair
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  2. S. Venkatesh
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  3. K. A. Athmaselvi
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  4. Smridhi Thakur
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Correspondence to K. A. Athmaselvi.

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Nair, R., Venkatesh, S., Athmaselvi, K.A. et al. Rapid estimation and quantification of sucrose content in fruit juices using Fourier transform infrared–attenuated total reflectance (FTIR–ATR) spectroscopy. Food Measure 10, 24–31 (2016). https://doi.org/10.1007/s11694-015-9272-1

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  • DOI: https://doi.org/10.1007/s11694-015-9272-1

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