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Study of Sugar Profile by High Performance Liquid Chromatography (HPLC) in Different Brands of Honey, Jam and Jelly

SK Aktar Hossain, , Monika Yadav1 , SK Aktar Hossain2 , Binod Kumar Bharti3 , Prachi K Wasnik4

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International Journal of Food, Nutrition & Dietetics 9(1):p 9-15, January – April 2021. | DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.9121.1

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Monika Yadav, SK Aktar Hossain, Binod Kumar Bharti et al./Study of Sugar Profile by High Performance Liquid
Chromatography (HPLC) in Different Brands of Honey, Jam and Jelly/Int J Food Nutr Diet. 2021;9(1):9–15.
 

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Received : N/A         Accepted : N/A          Published : N/A

Abstract

 

Aim: Toevaluate of sugar profile for Honey, Jam and Jelly by using high performance liquid chromatography
(HPLC). Material and Methods: Three samples of different brands of Honey, jam and jelly were collected from
Reliance shopping mall located in Dwarka, New Delhi.Sugar profile for Honey, Jam and Jelly were evaluated by
using high performance liquid chromatography (HPLC). Results: The amount of sucrose was found higher than the
amount fructose and glucose in Jam samples and this sugar found to be in the range of (21.44-34.93), highest value
present in T3-34.93. In honey glucose found to be in the range of (31.76-36.02) which is higher than sucrose (16.95-
19.06), fructose (22.79-33.66). The highest glucose value present in T1-36.02.In Jelly, sucrose was found to be as higher
than the glucose, fructose and maltose. Maltose recorded as not detectable accept only the (T3-6.25) sample of jelly.
Conclusion: Sucrose was found to be in high amount in the product of jam and jelly and this sugar contain a large
amount of fructose (50%). So, intake of this sugar is harmful to our body because fructose is metabolized only by
liver that means a large amount of VLD is produced along with fat. Also, it cannot be controlled by brain as brain
resists leptin (a protein for energy intake regulation and to check the efficacy of metabolism). In honey, glucose was
found to be in high amount and this sugar level was above the limit of FSSAI. Excess consumption of glucose causes
cardiovascular diseases so this honey is not good for human health.
Key Words: Jam; Jelly; Honey; Fructose; Glucose; Maltose; High Performance Liquid Chromatography.
 

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Cite this article

 

Monika Yadav, SK Aktar Hossain, Binod Kumar Bharti et al./Study of Sugar Profile by High Performance Liquid
Chromatography (HPLC) in Different Brands of Honey, Jam and Jelly/Int J Food Nutr Diet. 2021;9(1):9–15.
 

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Received Accepted Published
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DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.9121.1

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