Major carbohydrate, polyol, and oligosaccharide profiles of agave syrup. Application of this data to authenticity analysis

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 35, 2012, Pages 8745-8754

  Willems, Jamie L ^a   Low, Nicholas H ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

adulteration; agave syrup; carbohydrates; oligosaccharides; polyols

Indexed keywords

ADULTERATION; AGAVE SYRUP; ANION EXCHANGE; CAPILLARY GAS CHROMATOGRAPHY; DETECTION LIMITS; FLAME IONIZATION DETECTION; ME-XICO; MEAN CONCENTRATIONS; PHYSICOCHEMICAL PROPERTY; PROCESSING FACILITIES; PULSED AMPEROMETRIC DETECTION; TITRATABLE ACIDITY;

CARBOHYDRATES; CHROMATOGRAPHIC ANALYSIS; GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; OLIGOSACCHARIDES; POLYOLS; SUGAR (SUCROSE);

ALCOHOLS;

CARBOHYDRATE; OLIGOSACCHARIDE; PLANT EXTRACT; POLYMER; POLYOL; SWEETENING AGENT;

AGAVE; ARTICLE; CHEMISTRY; FOOD CONTAMINATION; PHYSICAL CHEMISTRY; PLANT LEAF;

AGAVE; CARBOHYDRATES; FOOD CONTAMINATION; OLIGOSACCHARIDES; PHYSICOCHEMICAL PHENOMENA; PLANT EXTRACTS; PLANT LEAVES; POLYMERS; SWEETENING AGENTS;

AGAVE;

EID: 84865849257     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3027342     Document Type: Article

References (39)

1. Wolever, T., Vuksan, V., Jenkins, A. L., and Campbell, J. Determination of glycemic index of: Organic 100% blue agave syrup and prebiotic organic 100% blue agave syrup; Final Report for Glycemic Index Laboratories: Toronto, ON, November 2011.
2. Foster-Powell, K.; Holt, S. H. A.; Brand-Miller, J. C. International table of glycemic index and glycemic load values: 2002 Am. J. Clin. Nutr. 2002, 76, 5-56 (Pubitemid 34686548)
3. The International Organic Agave Alliance. http://theioaa.com (accessed May 11, 2012).
4. Arrizon, J.; Morel, S.; Gschaedler, A.; Monsan, P. Comparison of the water-soluble carbohydrate composition and fructan structures of Agave tequilana plants of different ages Food Chem. 2010, 122, 123-130
5. ávila-Fernández, á.; Galicia-Lagunas, N.; Rodrígues-Alegría, M. E.; Olvera, C.; López-Munguía, A. Production of functional oligosaccharides through limited acid hydrolysis of agave fructans Food Chem. 2011, 129, 380-386
6. Michel-Cuello, C.; Juárez-Flores, B. I.; Aguirre-Rivera, J. R.; Pinos-Rodríguez, J. M. Quantitative characterization of non-structural carbohydrates of mescal agave (Agave salmiana Otto ex Salm-Dick) J. Agric. Food Chem. 2008, 56, 5753-5757
7. Pätzold, R.; Brückner, H. Mass spectrometric detection and formation of D-amino acids in processed plant saps, syrups, and fruit juice concentrates J. Agric. Food Chem. 2005, 53, 9722-9729 (Pubitemid 43027176)
8. Figlewicz, D. P.; Ioannou, G.; Bennett Jay, J.; Kittleson, S.; Savard, C.; Roth, C. L. Effect of moderate intake of sweeteners on metabolic health in the rat Physiol. Behav. 2009, 98, 618-624
9. Stuckel, J. G.; Low, N. H. Maple syrup authenticity analysis by anion-exchange liquid chromatography with pulsed amperometric detection J. Agric. Food Chem. 1995, 43, 3046-3051
10. Morales, V.; Corzo, N.; Sanz, M. L. HPAEC-PAD oligosaccharide analysis to detect adulterations of honey with sugar syrups Food Chem. 2008, 107, 922-928 (Pubitemid 350116359)
11. Low, N. H.; McLaughlin, M.; Hofsommer, H.; Hammond, D. A. Capillary gas chromatography detection of invert sugar in heated, adulterated, and adulterated and heated apple juice concentrates employing the equilibrium method J. Agric. Food Chem. 1999, 47, 4261-4266 (Pubitemid 29506233)
12. Low, N. H.; Wudrich, G. G. Detection of inexpensive sweetener addition to grapefruit juice by HPLC-PAD J. Agric. Food Chem. 1993, 41, 902-909
13. 16O ratios of ethanol J. Agric. Food Chem. 2002, 50, 7520-7523 (Pubitemid 35453710)
14. Cebellos-Magaña, S. G.; Jurado, J. M.; Martín, M. J.; Pablos, F. Quantitation of twelve metals in tequila and mezcal spirits as authenticity parameters J. Agric. Food Chem. 2009, 57, 1372-1376
15. Official Method 962.19. In Official Methods of Analysis of AOAC International, 17 th ed.; Horwitz, W., Ed.; AOAC International: Gaithersburg, MD, 2003.
16. White, J. W., Jr. Physical characteristics of honey. In Honey: A Comprehensive Survey; Crane, E., Ed.; Heinmann: London, 1976; pp 107-239.
17. Stuckel, J. G.; Low, N. H. The chemical composition of 80 pure maple syrup samples produced in North America Food Res. Int. 1996, 29, 373-379 (Pubitemid 27088573)
18. Food Products - Agave syrup - Specifications and experiment methods; Mexican Standard NMX-FF-110-SCFI-2008 (Engl. Transl.); Mexico, 2009.
19. Robinson, A. R.; MacLean, K. S.; MacConnell, H. M. Heavy metal, pH, and total solid content of maple sap and syrup produced in Eastern Canada J.-Assoc. Off. Anal. Chem. 1989, 72, 675-676
20. Fahn, A. Netaries. In Secretory Tissues in Plants; Academic Press: New York, 1979; pp 51-111.
21. Hiroyuki, I. Alkaline foods and acidic foods Shindan to Chiryo 1979, 67, 1270-1272
22. White, J. W., Jr. Honey. In Advances in Food Research; Chichester, C. O., Ed; Academic Press: New York, 1978; Vol. 24, pp 287-374.
23. Kahraman, T.; Buyukunal, S. K.; Vural, A.; Altunatmaz, S. S. Physico-chemical properties in honey from different regions of Turkey Food Chem. 2010, 123, 41-44
24. Escriche, I.; Visquert, M.; Juan-Borrás, M.; Fito, P. Influence of simulated industrial treatments on the volatile fractions of different varieties of honey Food Chem. 2009, 112, 329-338
25. Honey: A reference guide to nature's sweetener, 2005. National Honey Board. http://www.honey.com//images/downloads/refguide.pdf (accessed June 4, 2012).
26. Lopez, M. G.; Mancilla-Margalli, N. A.; Menoza-Diaz, G. Molecular structures of fructans from Agave tequilana Weber var. azul J. Agric. Food Chem. 2003, 51, 7835-7840
27. Kruger, D. A. Stable isotope analysis by mass spectrometry. In Analytical Methods of Food Authentication; Ashurst, P. R.; Dennis, M. J., Eds.; Blackie Academic & Professional: London, U.K., 1998; pp 14-35.
28. 12C ratios for higher plants Plant Physiol. 1971, 47, 380-384
29. 12C du saccharose et du glucose de diverses orignies et contrôle l'authenticité des sirops et sucres d'érable Can. Inst. Food Sci. Technol. J. 1977, 10, 333-335
30. Colquhoun, I. J.; Lees, M. Nuclear magnetic resonance spectroscopy. In Analytical Methods of Food Authentication, Ashurst, P. R.; Dennis, M. J., Eds.; Blackie Academic & Professional: London, U.K., 1998; pp 36-75.
31. Nobel, P. S.; Hartsock, T. L. Resistance analysis of nocturnal carbon dioxide uptake by a Crassulacean acid metabolism succulent, Agave deserti Plant Physiol. 1978, 61, 510-514
32. Low, N. H. Oligosaccharide analysis. In Analytical Methods of Food Authentication; Ashurst, P. R.; Dennis, M. J., Eds.; Blackie Academic & Professional: London, U.K., 1998; pp 97-136.
33. Lloyd, N. E.; Nelson, W. J. Glucose- and fructose-containing sweeteners from starch. In Starch: Chemistry and Technology; Whistler, R. L.; BeMiller, J. N.; Paschall, E. F., Eds.; Academic Press: Orlando, FL, 1984; pp 611-660.
34. International starch institute. http://www.starch.dk/isi/glucose/tmgluc. htm (accessed June 17, 2012).
35. Food Authentication; Ashurst, P. R.; Dennis, M. J., Eds.; Blackie Academic & Professional: London, U.K., 1996.
36. Goodacre, R.; Hammond, D.; Kell, D. B. Quantitative analysis of the adulteration of orange juice with sucrose using pyrolysis mass spectrometry and chemometrics J. Anal. Appl. Pyrolysis 1997, 40-41, 135-158 (Pubitemid 127393534)
37. Kelly, J. F. D.; Downey, G. Detection of sugar adulterants in apple juice using Fourier transform infrared spectroscopy and chemometrics J. Agric. Food Chem. 2005, 53, 3281-3286 (Pubitemid 40758155)
38. Korves, R. High fructose corn syrup (HFCS) in the U.S. caloric sweetener supply. Prepared for the Corn Refiners Association; June 2011.
39. International Organic Agave Alliance. Personal communication, 2012.