Development and optimization of a HPLC-RI method for the determination of major sugars in apple juice and evaluation of the effect of the ripening stage
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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The sugars in apple juice prove its authenticity and its sensory and nutritional properties. The aim of this study was to developand validate a simple analytical method using high performance liquid chromatography with refractive index detection(HPLC-RI) to determinate and quantify the sugars sucrose, D-glucose, D-fructose, and D-sorbitol polyol in apple juices, aswell as to analyze the juices from the Fuji Suprema and Lis Gala cultivars at three ripening stages. The analytical performanceparameters evaluated indicated that the method was specific for the compounds analyzed, and the linearity of the calibrationcurves of sugars showed high correlation coefficients (close to 1.0). The limits of detection and quantification are consistentwith recommendations available in the literature for this type of matrix. Sample preparation is simple and generates smallamount of residues. Over 70% of the sugars were determined in the juices of apples at the pre-ripe stage, with an increase duringsenescence. This method is applicable for the determination of sugars in juices and evaluation of apple ripening.
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