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645
Sugar composition of depectinized apple juices
Semina: Ciências Agrárias, Londrina, v. 28, n. 4, p. 645-652, out./dez. 2007
Recebido para publicação 17/04/06 Aprovado em 15/08/07
Sugar composition of depectinized apple juices
Composição de açúcares em sucos de maçãs despectinizados
Gilvan Wosiacki1*; Alessandro Nogueira2; Frederico Denardi3; Renato Giovanetti Vieira4
Abstract
Apple juice, the second in the world consumption ranking, has glucose, fructose and sucrose as the
main sugar components in fairly known proportion. Intentional adulteration maintaining such feature is
possible by addition of high fructose syrup or inverted sugar and this attitude reflects losses from both
economical and healthy aspects. The sugar profile in apple juices, although depending of the maturation
degree, feature of cultivar and effect from growing places, may give some information in what concerns
their authenticity. This article deals with the sugar composition of authentic depectinized apple juice
made with selected samples 26 cultivars harvested in different growing places from 1994 to 2006. Total
reducing sugar average content was 14.19±1.18 g.100mL-1, comprehending glucose (1.86±0.66 g.100mL-
1, fructose (6.69±1.51 g.100mL-1) and sucrose (3,06±1,39 g.100mL-1). The relationship between the sugar
concentration found was glucose: fructose: sucrose:: 1: 3,51: 1,64 what is in perfect agreement with the
specialized literature. Sugar composition depends of the cultivars but the effects of growing places were
not statistical significant in Brazilian geographical context.
Key words: Glucose, fructose, sucrose, apple juice, adulteration
Resumo
Suco de maçã, o segundo mais consumido no mundo, apresenta glucose, frutose e sacarose como os
principais açúcares em proporções praticamente definidas. Adulterações intencionais mantendo as
características de proporções de açúcares são possíveis pela adição de xarope com altos teores de
frutose ou açúcar invertido, mas pode resultar em diminuição da qualidade sensorial e nutricional dos
sucos. O perfil de açúcares em sucos de maçã, embora dependente do grau de maturação, da característica
do cultivar e do efeito do local de crescimento pode dar algumas informações no que diz respeito à sua
autenticidade. Este artigo avalia a composição de açúcares de sucos despectinizados autênticos de 26
cultivares de maçãs colhidas em diferentes locais nas safras 1994 – 2006. O teor médio de açúcar redutor
total foi de 14.19±1.18 g.100mL-1, compreendendo glicose (1.86±0.66 g.100mL-1), frutose (6.69±1.51
g.100mL-1) e sacarose (3,06±1,39 g.100mL-1). A proporção dos açúcares encontrados nas amostras foi
glucose: frutose: sacarose :: 1,00: 3,51: 1,64 o que está em perfeito acordo com a literatura especializada.
A composição de açúcar depende do cultivar, mas os efeitos dos locais de cultivo não foram
estatisticamente significativo no contexto geográfico brasileiro.
Palavras-chave: Glucose, frutose, sacarose, suco de maçã, adulteração, autenticidade
1Scholarship PP/CNPq - Ponta Grossa State University, Av. Carlos Cavalcanti 4748, Uvaranas - CEP 84.030-900 Ponta Grossa
PR Brazil.
2Scholarship Prodoc/Capes - Ponta Grossa State University, Av. Carlos Cavalcanti 4748, Uvaranas - CEP 84.030-900 Ponta
Grossa PR.
3Empresa de Pesquisa Agropecuária e de Extensão Rural de Santa Catarina – EPAGRI.
4Scholarship AT/CNPq - Ponta Grossa State University, Av. Carlos Cavalcanti 4748, Uvaranas - CEP 84.030-900 Ponta Grossa PR.
*Autor para correspondência
646
Wosiacki, G. et al.
Semina: Ciências Agrárias, Londrina, v. 28, n. 4, p. 645-652, out./dez. 2007
Introduction
Apple production, a quite recent agriculture
activity in Brazil, began in the 1960’s with the first
investigations concerning the installation commercial
orchards somewhere in Southern States. In the 1970’s,
with the cooperative work of farmers and scientists
supported by Federal laws, it was started the
installation of the first commercial orchards in
Fraiburgo SC and the per capita consumption raise
from 2 to 5 kg/year/habitant, simultaneously with an
increase in the cultivated area, in the production and
in the productivity.
Today, the production of 1.000.000 ton of apple in
Brazil supplies the domestic market with fruits of top
quality and delivers around 300.000 ton of industrial
apples, which can partially being processing in juice
or apple wine. From such production around 97%
are from the varieties Gala and Fuji and so every
trial for processing should consider their physical-
chemical properties in order not to fail, although there
are many research projects dealing with the
development of new varieties more resistant to insects,
illness, phenologycal instability or demands of hibernal
cold. Many of these new varieties are spontaneous
mutations of the main cultivars and so is supposed to
be found some similarities among the physical-
chemical features of them (ALMEIDA; ALVES,
2006; WOSIACKI; NOGUEIRA, 2005).
The most common adulteration methods for apple
juice include dilution with water, addition of sugars
[cane and beet sucrose (BS), invert or medium invert
syrup, high fructose corn syrup (HFCS), and
hydrolyzed inulin syrup)], addition of pulpwash solids,
or addition of a less expensive fruit juice (NAGY,
1997; LOW, et al., 2006). Adulteration of fruit juice
is likely to remain a problem while the price of sugar
and syrups is significantly cheaper than the juice itself.
Besides the importance of sugar composition in
respect of authenticity, it also has an effect on the
sensory properties and nutritional values of apple
products and has to be considered carefully in the
preparation of the diet for diabetic patients (KELLY;
DOWNEY, 2005; KARADENIZ; EKS, 2002).
A significant challenge in the detection of
adulterated apple juice is the natural variation in
authentic samples, a result of differences in species,
maturity, climate, growing regions, seasons,
processing, and storage conditions. Ranges in
component compositions can be used to flag
suspicious samples. Carbohydrates account for >98%
of the total soluble solids in apple juice; fructose,
glucose, and sucrose are the main carbohydrates with
an approximate ratio of 6:3:2 and ranges from 5 to 8,
1 to 4, and 0 to 5% w/w, respectively (BRAUSE,
1998). Three commercially available sweeteners that
approximate the carbohydrate composition of apple
juice are fully inverted beet/cane sugar, HFCS, and
hydrolyzed inulin syrup (KELLY; DOWNEY, 2005).
As a partner who joints the scientist group during
the phase of rapid development of pomiculture many
samples of apple from several places, different crops
and distinct cultivars were collected in order to
qualify the authentic processed juice from a physical-
chemical point of view.
Material and Methods
Material
Samples of commercial or experimental apple (10
kg), harvested by specialized personnel, were
collected in the Southern Paraná, Central Region of
Santa Catarina and Serra Gaúcha in Rio Grande do
Sul, the main sub-tropical area fitted to pomiculture, during
the season from 1994 to 2006. The fruits were cleaned
and stored at 4oC overnight before processing.
Methods
Juice processing
After stored overnight at 4oC, apple samples (10
kg) were sorted, cleaned, ground and the juice,
extracted through pressing at 3 kgf/5 min, were
treated with pectinase (Pectinex 100L) at ratio of
3ml/hL at 45oC during 120 min. The clear
supernatant, siphoned, filtered through qualitative
647
Sugar composition of depectinized apple juices
Semina: Ciências Agrárias, Londrina, v. 28, n. 4, p. 645-652, out./dez. 2007
paper and bottled, was microbiologically stabilized
through a thermal treatment (80oC; 20 min) and
stored at room temperature (WOSIACKI et al.,
1989). Before analysis, the bottled juice was filtered
through qualitative paper to obtain a clear sample.
Physical-chemical analysis
Sucrose was hydrolyzed with 0,5N HCl (65oC/5
min), and reducing sugar were determined through
the classical method of Somogyi (1945) as modified
by Nelson (1944), expressed as glucose in g/100 mL.
Glucose was determined by the glucose oxidase /
peroxidase method (ref.). The differences between
total reducing sugar and reducing sugar represent
the sucrose concentration and between reducing
sugar and glucose, that of fructose, both expressed
as monosaccharide in g/100 mL. Relative amount of
total fructose was calculated with the expression
Fructose%= 100*[((0,5*Sucrose) +( Fructose))/
(Total reducing sugar)]
Apple fields
Samples were harvested preferentially in
Southern Paraná, Porto Amazonas (S 25º
32’49.26" W 49º 54’54.00" A 2,652 ft), in Santa
Catarina’s Central Region, Caçador (S 26º
46’37.52" W 51º 01’19.95" A 3,160 ft) and in the
Serra Gaucha of Rio Grande do Sul, Vacaria (S
28º 29’59.14" W 50º 55’46.88" A 3,122 ft). Climatic
data were gave by Iapar Station in Ponta Grossa
(PR), Epagri Station in Caçador (SC) and Embrapa
Station in Vacaria (RS).
Statistic analysis
The raw data were treated by statistical tools to be
shown as actual descriptors in both tables or graphics.
Results and Discussion
Main discussion in the literature concerning soluble
sugars refers to apple juice adulteration with high
fructose syrup. This discussion focuses economic
implications of adulteration of fruit juices, acid
hydrolysis of inulin to produce a high fructose syrup
and its use to adulterate apple juices. The author
report the development of an oligosaccharide
fingerprinting method for detection of such syrup in
apple juice using capillary GC with flame ionization
detection with application to a wide range of apple
juice samples (GIESE, 1997).
Evans (1996), through the utilization of multi
component chemical analysis based on RSK
procedures, had already reported novel methods for
detecting adulteration of apple juices with high
fructose syrups derived from inulin, especially
capillary GC indicating 2 fingerprint oligosaccharide
peaks. Balmer and McLellan (1996) at that time also
reported how to detect the adulteration of apple juice
with high fructose syrup from inulin by HPLC-PAD,
as an alternative to the capillary-GC method. Indeed,
there are many other possibilities to be explored
regarding adulteration and how to detect it but, at a
first glance, it is necessary to determine the standard
of quality of authentic apple juices, specially
concerning the soluble sugars.
There are no discussion in the specialized literature
concerning the three main sugars found in
depectinized apple juice, glucose, fructose and
sucrose (RICHTWERTE UND
SCHWANKUNGSBREITEN KENNZAHLEN -
RSK, 1987), although some authors include sorbitol,
a poliol, in the same set probably because this
compound is involved in the fructose: glucose balance.
According to Beruetter et al (1997), who studied the
carbon partitioning of sucrose and sorbitol in apples,
glucose derived from disaccharide more readily enters
the hexose phosphate pool than fructose derived
either from sucrose or sorbitol. The selective
utilization of glucose, dependent on the cleavage of
sucrose by sucrose synthase, favours its diversion to
starch while fructose is accumulated in the vacuole
of the parenchyma cell.
Although some scientists (KARADENIZ; EKSI,
2002) have chosen maximum 3.5% sucrose and
648
Wosiacki, G. et al.
Semina: Ciências Agrárias, Londrina, v. 28, n. 4, p. 645-652, out./dez. 2007
minimum 1.6 fructose: glucose ratio as standard of
authenticity for apple juice however, it is not ease to
generalize rules for apples considering the variability
of genotypes and the many factors affecting the
chemical composition even when only three
compounds are in concern.
There are many new apple cultivars in study
aiming to find out whether they could satisfy the
consumer.
But with a production cost lower than that of Gala
and Fuji, the main varieties cultivated in Brazil.
As a result from the research upon many new
cultivars to determine those able to be cultivated as
commercial, both as producers or as pollinators, their
sugar composition is shown here comprehending
many crops and many different climatic conditions.
In the specialized literature is possible to find some
article which deals with the same subject and may
be used as references (FULEKI; PELAYO;
PALABAY, 1994; FOURIE; HANSMANN;
OBERHOLZER, 1991; WILL; SCHULTZ;
LUDWIG; OTTO; DIETRICH, 2002;
KARADENIZ; EKSI, 2002).
The sugar composition of depectinized apple
juices: a survey from Brazil
The Table 1 depicts the statistical descriptive
analysis of sugar composition of Brazilian authentic
apple juices made with 26 different cultivars during
the crops 1994 up to 2006.
g/100mL N Mean -95% +95% Median Min. Max. Std.
deviation C.V%
Total reducing sugar 84 11.51 11.25 11.76 11.50 8.65 14.19 1.19 10.34
Reducing sugar 84 8.51 8.17 8.85 8.30 5.42 12.22 1.58 18.57
Glucose 84 1.87 1.73 2.02 1.65 0.83 4.10 0.68 36.36
Fructose 84 6.63 6.31 6.95 6.42 3.33 10.78 1.48 22.32
Sucrose 84 3.07 2.78 3.36 2.90 0.58 6.05 1.35 43.97
Fructose: glucose 84 3.97 3.60 4.33 3.72 1.06 11.20 1.67 42.06
Fructose% 84 70.95 69.50 72.40 71.23 50.83 86.98 6.67 9.40
Table 1. Statistical descriptive analysis of sugar composition of Brazilian apple juice
Total reducing sugar content found in experimental
depectinized apple juice has an average value of
11.51±1.19 g/100 mL (CV= 10%) as depicted in Table
I. This is a ratter small variation considering the many
causes of fluctuation and, as a matter of fact, the
fruits were ever harvested by specialized personnel
to have at least some homogeneity in the degree of
maturity. Such value represents the result of the
analysis, in triplicate, of 26 varieties and experimental
apple juice made with fruits from several crops (from
1994 up to 2006) in three different regions (Paraná,
Santa Catarina and Rio Grande do Sul). In the set of
samples analyzed 90% are within the range 9.13-
13.89 g/100 mL, with amplitude (minimum to
maximum values) of 8.65-14.19 g/100 mL. Such
results are in agreement to the values mentioned by
Fuleki, Pelayo and Palabay (1994), who reported a
survey of 21 articles, published since 1912 up to 1992,
comprehending authentic juices from 151 cultivars.
Lower minimum and higher maximum values were
reported by Eisele and Drake (2005) in what concerns
175 apple varieties although the average was not so
far (10.31 g/100 mL) from that here reported but it
includes also sorbitol in this amount. The average
value reported by Karadeniz and Eksi, (2002), of
12.93 g/100 mL, and also the values found for
minimum and maximum, were slightly higher than
that here reported but the variation coefficient was
of the same magnitude (8.5%). High values of total
reducing sugar are desirable both for consumption
649
Sugar composition of depectinized apple juices
Semina: Ciências Agrárias, Londrina, v. 28, n. 4, p. 645-652, out./dez. 2007
in natura as for juice fermentation and it can be
easily and quickly measured as total soluble solids
with a refractometer with slight deviations especially
due to difference in temperature and should be
referred to as 20oC (TANNER; BRUNNER,1979).
Both total sugar concentration and total soluble solids
represent a good tool in what concerns to define the
degree of maturity of apple.
Reducing sugar content represents the sum of both
monosaccharide glucose and fructose and this feature
is seldom referred in the literature, indeed because it
is a preliminary result in the analysis procedure, in
order to calculate the amount of fructose since
glucose was known. It was observed that the clarified
juices showed high content of fructose, followed by
sucrose and glucose. Glucose average concentration
is rather than small, 1.87±0.68 g/100 mL and the set
of samples is also heterogeneous (36.36%) as
compared with total reducing sugar. Fructose, the
main sugar, with an average concentration of
6.63±1.48 g/100 mL also as a high variation coefficient
(22.32%), the sum of both represents the reducing
sugar, which has an average concentration of
8.51±1.58 g/100 mL (CV=18.57%), and their ratio,
the supremacy of fructose over glucose, which has
an average value of 3.97± 1.67 (42.06%). Relative
total fructose amount was specifically 70.95%±6.67
%, (CV=9.40%) the feature in which the set of
samples of apple was more homogeneous (9.40%).
Sucrose, the non reducing disaccharide, shows an
average value of 3.07±1.65 g/100 mL (43.97%) and
is the most dispersive sugar from the set.
It was verified that the relationship glc: fru: suc:
in the aapple juice made with fruits harvested in the
States of Paraná, Santa Catarina and Rio Grande do
Sul was: 1.0: 3.54:1.64 respectively. These results
are in agreement with those from Berueter, Studer
Feusi e Rueedi (1997) in what concerns the higher
amount of fructose. An average value for such
relationship in the literature points to 1,0: 3,61: 1,64
but with high standard deviation due to the degree of
maturation, to varietal variations and to the effect of
growing places (FOURIE; HANSMANN;
OBERHOLZER, 1991; FULEKI; PELAYO;
PALABAY, 1994; KARADENIZ; EKSI, 2002;
ROCHA; MORAIS, 2003; EISELE; DRAKE,
2005). All these values are in agreement with that
disseminated (RICHTWERTE UND
SCHWANKUNGSBREITEN KENNZAHLEN -
RSK, 1987) in the late’s 1980. Apple is so a fruit
with high amount of fructose, sugar and with sucrose
in concentration with high variability.
The distribution of simple sugars in depectinized
apple juices
The amount of glucose in the set of 84 samples is
shown in Figure 1, both as histogram and as probability
distribution function considering a normal distribution.
It is depicted in these graphics that the distribution
has a shift toward high values as mean value (1.87
g/100 mL) is higher than median (1.67 g/100 mL),
with a large amplitude and variation coefficient
(36.36%).
Figure 1. Histogram of glucose in authentic apple juices
The amount of fructose in the set of 84 samples
is shown in Figure 2, both as histogram and as
probability distribution function considering a normal
distribution. It is depicted in these graphics that the
distribution also has a shift toward high values as
mean value (6.63 g/100 mL) is higher than median
(6.42 g/100 mL), but with a smaller variation
coefficient (22.32%).
Glucose concent ration, g.100mL
-1
Observations
0
3
6
9
12
15
18
21
24
27
30
33
<= ,5 (,5;1] (1;1,5] (1,5;2] (2;2,5] (2, 5;3] (3;3,5] (3,5;4] > 4
650
Wosiacki, G. et al.
Semina: Ciências Agrárias, Londrina, v. 28, n. 4, p. 645-652, out./dez. 2007
Figure 2. Histogram of fructose in authentic apple juice
The amount of sucrose in the set of 84 samples is
shown in Figure 3, both as histogram and as probability
distribution function considering a normal distribution.
It is depicted in these graphics that the distribution
also has a shift toward high values as mean value
(3.07 g/100 mL) is higher than median (2.90 g/100
mL), but with the highest variation coefficient (44%).
Figure 3. Histogram of sucrose in authentic apple juices
Fructose conc entration, g.100 mL
-1
Observations
0
2
4
6
8
10
12
14
16
18
20
22
24
26
28
<= 3 (3;4] (4;5] (5;6] (6;7] (7;8] (8;9] (9;10] (10;11] > 11
Sucrose conc entration, g.100 mL
-1
Observations
0
1
2
3
4
5
6
7
8
9
10
11
12
13
14
<= -,5
(-,5;0]
(0;,5]
(,5;1]
(1;1,5]
(1,5;2]
(2;2,5]
(2,5;3]
(3;3,5]
(3,5;4]
(4;4,5]
(4,5;5]
(5;5,5]
(5,5;6]
(6;6,5]
> 6,5
Effect of growing region on sugar composition
In the Table 2 are shown the average sugar level
and their standard deviation as found in the juices
made with apple growing in Paraná, Santa Catarina
and Rio Grande do Sul. It is clear that there are
differences between them but not statistically
significant. It seems reasonable to accept that these
states have medium temperature decreasing in the
Southern direction, especially in the high altitudes
where apple are cultivated. So it is possible to accept
also some popular statements as “cold places, less
sucrose” although not confirmed by statistical
analysis.
This fact becomes more understandable by
observing Figure 4 where the relative amounts of
the three soluble sugars are depicted.
Figure 4. Partition of simple sugars in depectinized apple
sugars from different States
Region Glucose
g/100 mL Fructose
g/100 mL Sucrose
g/100 mL
Paraná 1.343±0.436 6.353±1.408 3.848±1.419
Santa Catarina 1.961±0.680 6.770±1.626 3.060±1.375
Rio Grande do Sul 1.796±0.515 6.541±0.824 2.274±1.120
0,00
1,00
2,00
3,00
4,00
5,00
6,00
7,00
8,00
Fructose Sucrose Glucose
g.mL-1
Paraná
Santa Catarina
Rio Grande do Sul
Table 2. Effect of growing region on sugar composition of depectinized juice of 84 samples from 26 apple cultivars
651
Sugar composition of depectinized apple juices
Semina: Ciências Agrárias, Londrina, v. 28, n. 4, p. 645-652, out./dez. 2007
Conclusions
The concentration of total reducing sugar in
authentic Brazilian apple juices in a set covering at least
14 crops was 11.51±1.19 g/100 mL with a small variation
coefficient, of around 10%. The relationship between
all sugars based in glucose was 1.0: 3.54:1.64 and
confirms the predominance of fructose, which is present
as 71%. Fructose: Glucose ratio of 3,95 was the average
for the 84 samples of analyzed juices.
Acknowkedgements
The authors are deeply grateful to UEPG, CAPES,
CNPq and EPAGRI.
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