Division of Food & Nutrition and Cook, Taegu Science University, Republic of Korea.
Department of Food Science and Technology, Yeungnam University, Republic of Korea.
Food Res Int. 2018 Jul;109:614-625. doi: 10.1016/j.foodres.2018.04.047. Epub 2018 Apr 22.
Three refined and four unrefined branded commercial sugars available in Korea were investigated in terms of pH, soluble solids, moisture, ash content, turbidity, color values, microbial profile, reducing power, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities, cellular antioxidant activity, and total phytoconstituent (i.e. phenolic, flavonoid, mineral, sucrose, glucose, and fructose) contents using standard analytical protocols such as high-performance liquid chromatography, gas chromatography-flame ionization detector/mass spectrometry, and inductively coupled plasma atomic emission spectroscopy. All tested physicochemical parameters were within the recommended standard levels. Significantly high nutritional and antioxidant properties were observed for the unrefined sugars, especially AUNO® sugar, whereas a high sucrose content was detected for the refined sugars. Hence, this study revealed that the degree of purification affects the nutritional values and antioxidant potentials of sugars. The present findings also indicate that unrefined sugars can be used as sweeteners in sugar-based cuisine to obtain nutritional and antioxidant-rich foodstuff.
本研究采用高效液相色谱法、气相色谱-火焰离子化检测器/质谱法和电感耦合等离子体原子发射光谱法等标准分析方法，对韩国市场上三种精制和四种非精制品牌商业糖的 pH 值、可溶性固形物、水分、灰分、浊度、色泽值、微生物特征、还原力、2,2-二苯基-1-苦基肼基（DPPH）自由基清除能力、2,2'-联氮-双(3-乙基苯并噻唑啉-6-磺酸)（ABTS）自由基清除能力、细胞抗氧化活性以及总植物成分（即酚类、类黄酮、矿物质、蔗糖、葡萄糖和果糖）含量进行了研究。所有测试的物理化学参数均在推荐的标准范围内。结果表明，非精制糖，尤其是 AUNO®糖，具有显著的高营养价值和抗氧化特性，而精制糖的蔗糖含量较高。因此，本研究表明，精制程度会影响糖的营养价值和抗氧化潜力。本研究结果还表明，非精制糖可作为糖基菜肴中的甜味剂，以获得营养丰富且具有抗氧化能力的食品。
