Determination of d-pinitol in carob syrup

Tetik N., TURHAN İ., Oziyci H. R., KARHAN M.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.62, sa.6, ss.572-576, 2011 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 62 Sayı: 6
  • Basım Tarihi: 2011
  • Doi Numarası: 10.3109/09637486.2011.560564
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.572-576
  • Anahtar Kelimeler: Carob syrup, legume, D-pinitol, sugar profile, bioactive components, nutrition, CERATONIA-SILIQUA L., ETHANOL-PRODUCTION, EXTRACT, LIQUID, SUGARS, AMINO, PODS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Carob syrup is a traditional product native to the Mediterranean region, containing a high concentration of sugar, phenolic compounds and minerals. d-pinitol is a bioactive component extracted from legumes and has some beneficial effects on human metabolism. In this research, the d-pinitol content and sugar profile of 10 different carob syrup samples purchased from Turkish markets were determined. Mean d-pinitol, sucrose, glucose and fructose contents of samples were found to be 84.63 +/-+/- 10.73, 385.90 +/-+/- 45.07, 152.44 +/-+/- 21.72 and 162.03 +/-+/- 21.45 g/kg dry weight, respectively. Carob syrup has a considerable amount of d-pinitol compared with the other d-pinitol-including legumes. Consequently, this study showed that carob syrup may be a suitable source of d-pinitol for medical use and d-pinitol may be an indicator for the detection of any adulteration in carob syrup.