ArticleFrontiers in nutrition2014
Dietary Sugars Analysis: Quantification of Fructooligossacharides during Fermentation by HPLC-RI Method.
Article in Frontiers in nutrition, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- A novel approach for the optimization of ShatavariJournal of food science and technology · 2025Article
- Green Synthesis of Silver Nanoparticles with Roasted Green Tea: Applications in Alginate-Gelatin Hydrogels for Bone Regeneration.Gels (Basel, Switzerland) · 2024Article
- Development and Optimisation of HILIC-LC-MS Method for Determination of Carbohydrates in Fermentation Samples.Molecules (Basel, Switzerland) · 2021Article
- Towards smart biomanufacturing: a perspective on recent developments in industrial measurement and monitoring technologies for bio-based production processes.Journal of industrial microbiology & biotechnology · 2020Article
- Purification and biochemical characterization of an extracellular fructosyltransferase enzyme from3 Biotech · 2020Article
- Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food.Foods (Basel, Switzerland) · 2018Review
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Authors and funding
7 authors.
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Abstract
In this work, a simple chromatographic method is proposed and in-house validated for the quantification of total and individual fructooligossacharides (e.g., 1-kestose, nystose, and 1(F)-fructofuranosylnystose). It was shown that a high-performance liquid chromatography with refractive index detector could be used to monitor the dynamic of fructooligossacharides production via sucrose fermentation using Aspergillus aculeatus. This analytical technique may be easily implemented at laboratorial or industrial scale for fructooligossacharides mass-production monitoring allowing also controlling the main substrate (sucrose) and the secondary by-products (glucose and fructose). The proposed chromatographic method had a satisfactory intra- and inter-day variability (in general, with a relative standard deviation lower than 5%), high sensitivity for each sugar (usually, with a relative error lower than 5%), and low detection (lower than 0.06 ± 0.04 g/L) and quantification (lower than 0.2 ± 0.1 g/L) limits. The correct quantification of fructooligossacharides in fermentative media may allow a more precise nutritional formulation of new functional foods, since it is reported that different fructooligossacharides exhibit different biological activities and effects.
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