PJB-2019-502
Analysis and Comparison of the Sugar Contents of Fresh and Dried Grape and Apricot
maalnoussier@pnu.edu.sa
Abstract
Background of the Study: Although the concentrations of dietary sugars in fresh and dry grapes and apricots have been compared and reported elsewhere, such a study has not been conducted in Saudi Arabia. Objectives: This experiment was conducted to determine the sugar content of fresh and dry grapes and apricots locally available in the Saudi Arabian market. Methods: The concentrations of the sugars were determined by high-performance liquid chromatography. Results: It was found that when dry, grapes and apricots had higher sugar contents than when fresh. Grapes had a higher sugar content than apricots. Glucose and fructose were the predominant sugars in both fruits. Sucrose was also found, but there were only trace amounts of maltose and no lactose in the fruits. Conclusions: These findings confirmed the expected predominance of glucose and fructose in grapes and apricots and the higher concentration of the sugars in dry forms of the fruits.
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