A Combined Approach of Infrared Spectroscopy and Multivariate Analysis for the Simultaneous Determination of Sugars and Fructans in Strawberry Juices During Storage

• Autores: Cassani, Lucía; Santos, Mauricio; Gerbino, Esteban; Moreira, María del Rosario; Gómez-Zavaglia, Andrea
• Año de publicación: 2018
• Idioma: inglés
• Tipo de recurso: artículo
• Materia: Espectroscopía Infrarroja por Transformada de Fourier; Carbohidratos
• Institución: Administración Nacional de Laboratorios e Institutos de Salud "Dr. Carlos G. Malbrán"

Fil: Casani, Lucia. Universidad Nacional de Mar del Plata. Facultad de ingeniería. Grupo de Investigación de Ingeniería de Alimentos; Argentina.
Fil: Santos, Mauricio. ANLIS Dr.C.G.Malbrán. Instituto Nacional de Enfermedades Infecciosas. Departamento de Bacteriología. Servicio de Bacteriología Clínica; Argentina.
Fil: Gerbino, Esteban. Consejo Nacional de Investigaciones Argentinas (CONICET); Argentina.
Fil: Moreira, María del Rosario. Universidad Nacional de Mar del Plata. Facultad de ingeniería. Grupo de Investigación de Ingeniería de Alimentos; Argentina.
Fil: Gómez-Zavaglia, Andrea. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CCT-CONICET); Buenos Aires, Argentina.
In this work, a Fourier transform mid-infrared spectroscopy (FTIR)-based method was developed for simultaneously quantifying simple sugars and exogenously added fructooligosaccharides (FOS) in strawberry juices preserved for up to 14 d using nonthermal techniques (geraniol and vanillin+ultrasound). The main spectral differences were observed in the 1200 to 900 cm-1 region. The presence of FOS was identified by the typical bands at 1134, 1034, and 935 cm-1 . During storage, a significant decrease of sucrose was concomitant to an increase of glucose and fructose in juices stored without any previous preservation treatment, as determined by high-performance liquid chromatography (HPLC). A principal component analysis was performed on the FTIR spectra corresponding to the different treatments. The groups observed explained more than 94% of the variance and were related to changes in the carbohydrate composition during storage. Then, different partial least square models (PLS) were defined to determine the concentrations of glucose, sucrose, fructose, and those of exogenously added FOS with degrees of polymerization within 3 and 5. The carbohydrates' concentrations determined by HPLC were used as reference method. The models were validated with independent sets of data. The mean of predicted values fitted nicely those obtained by HPLC (correlation and R2  > 0.97), thus supporting the use of the PLS models to monitor the quality of strawberry juices in unknown samples. In conclusion, FTIR spectroscopy appears as an adequate analytical tool to quick assess whether juice formulations meet specifications in terms of authenticity, contamination and/or deterioration.