Identification, classification, and discrimination of agave syrups from natural sweeteners by infrared spectroscopy and HPAEC-PAD.
Food Chem
; 167: 349-57, 2015 Jan 15.
Article
em En
| MEDLINE
| ID: mdl-25148997
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 1061-1,063 cm(-1), in agreement with their high fructose content. Additionally, MIR-SIMCA-PCA allowed us to differentiate among syrups from different Agave species (Agavetequilana and Agavesalmiana). 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.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Oligossacarídeos
/
Espectrofotometria Infravermelho
/
Edulcorantes
/
Agave
/
Frutose
Tipo de estudo:
Diagnostic_studies
/
Prognostic_studies
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2015
Tipo de documento:
Article
País de afiliação:
México
País de publicação:
Reino Unido