Development of an analytical Method for the Determination of Glucose, Fructose and Sucrose in Venezuelan Cocoa Samples

Authors

  • Dra. María del Rosario Brunetto-de-Galli Grupo de Espectroscopia Molecular, Departamento de Química, Facultad de Ciencias, Universidad de Los Andes, Mérida 5101, Estado Mérida
  • Lic. Wendy Orozco-Contreras Grupo de Espectroscopia Molecular, Departamento de Química, Facultad de Ciencias, Universidad de Los Andes, Mérida 5101, Estado Mérida
  • Dra. Yelitza Delgado-Cayama Grupo de Espectroscopia Molecular, Departamento de Química, Facultad de Ciencias, Universidad de Los Andes, Mérida 5101, Estado Mérida
  • Dra. Sabrina Clavijo-Roa Grupo de Espectroscopia Molecular, Departamento de Química, Facultad de Ciencias, Universidad de Los Andes, Mérida 5101, Estado Mérida
  • Dr. Máximo Gallignani-de-Bernardi Grupo de Espectroscopia Molecular, Departamento de Química, Facultad de Ciencias, Universidad de Los Andes, Mérida 5101, Estado Mérida
  • Dr. Carlos Ayala-Montilla Grupo de Espectroscopia Molecular, Departamento de Química, Facultad de Ciencias, Universidad de Los Andes, Mérida 5101, Estado Mérida
  • MSc. Alexis Zambrano-García Grupo de Investigación de Análisis Químico Industrial y Agropecuario, Departamento de Química, Facultad de Ciencias, Universidad de Los Andes, Mérida 5101, Estado Mérida

Abstract

A selective  and  sensitive  gas chromatography  method  with  mass spectrometric  detection (GC/MS)  was optimized  and  validated for the determination  of  fructose, glucose and sucrose in cocoa beans. Analytes were extracted by ultrasonication from defatted milled cocoa powder using
purified water (18  Ω) at 70 o C.  Then, these were derivatized  with  N-methyl-trimethylsilyl trifluoacetamida  (MSTFA)  assisted by  microwave irradiation at  a power of  630  W  for 60  s,  in order to achieve its volatility.  Under  optimal conditions, the method  provided  quantitative recoveries  of  analytes  (98-108  %, CV  < 3,68  % n = 5)  and a precision  with a CV  < 3,31 % (n = 5).  Ninety  samples  of  four varieties, with different genotypes, of cocoa beans  grown in Venezuela, taken before, during and after the fermentation and roasting stages, were analyzed.

Keywords: GC/MS, microwaves, cocoa, glucose, fructose, sucrose.

Downloads

Published

2015-10-31

How to Cite

Brunetto-de-Galli, D. M. del R., Orozco-Contreras, L. W., Delgado-Cayama, D. Y., Clavijo-Roa, D. S., Gallignani-de-Bernardi, D. M., Ayala-Montilla, D. C., & Zambrano-García, M. A. (2015). Development of an analytical Method for the Determination of Glucose, Fructose and Sucrose in Venezuelan Cocoa Samples. Revista Cubana De Química, 26(3), 181–201. Retrieved from https://cubanaquimica.uo.edu.cu/index.php/cq/article/view/282

Issue

Vol. 26 No. 3 (2014)

Section

Artículos

License

This journal provides immediate open access to its content, based on the principle that offering the public free access to research helps a greater global exchange of knowledge. Each author is responsible for the content of each of their articles.