International Journal of Green and Herbal Chemistry - IJGHC

E-ISSN: 2278-3229
IJGHC; March 2013 – May 2013; Vol.2, No.2, 280-284.
Research Article
International Journal of Green and Herbal Chemistry
An International Peer Review E-3 Journal of Sciences
Available online at www.ijghc.com
CODEN (USA): IJGHAY
Green Chemistry
Estimation of the Type and Quantity of Sugar in Apple
(Malus Domestica)
Ajit V Pandya, Ekta Prajapati and Ruchi Sinha
Department of Biochemistry, C.U.Shah Science College, Ahmedabad, Gujarat, India
Received: 4 April 2013; Revised: 4 May 2013; Accepted: 10 May 2013
Abstract: Carbohydrates are the most abundant class of organic compounds found in
living organisms. It is present as a storage form in all the fruits in its various forms and
quantities. It was determined through a series of experiments performed on a selected
sample of a small sized Apple (Malus Domestica) as the research fruit and the results
revealed that it contained two types of sugars: Glucose and Fructose, which are
classified under the class of Monosaccharides. The quantity of sugar was estimated to
the value of 2.23 gm in 123.5gm of apple. The values obtained were found to be below
the recommended daily intake. A large red apple contains 34g of total carbohydrates,
including 25g of sugar, 6g of dietary fiber and 3g complex carbohydrates. Under certain
conditions, the sugar content of the fruit may vary such as temperature, time on which
the experiment was performed on it, degree of ripeness of the fruit, level of oxidation the
fruit has undergone, season of the fruit harvesting and the methods used during
cultivation. Thus it is recommended to consume fruits regularly and in large quantities in
order to fulfill the nutritional requirements of the body.
Keywords: Carbohydrates, Apple, Glucose, Fructose, Folin-Wu method, Homogenate.
INTRODUCTION
Carbohydrates are the molecules, which consist of carbon, hydrogen and oxygen atoms. They are
major food source and a key form of energy for most organisms. When combined together to form
polymers, carbohydrates can function as long term food storage molecules, as protective membranes
for organisms and cells, and as the main structural support for plants and constituents of many cells
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Ajit V Pandya et al.
and their contents. Besides these, various important physiological functions are linked with the
carbohydrates. The carbohydrates (saccharides) are divided into four chemical groupings:
monosaccharides, disaccharides, oligosaccharides, and polysaccharides. In general, the
monosaccharides and disaccharides, which are smaller (lower molecular weight) carbohydrates, are
commonly referred to as sugars 1 . Monosaccharide - this is the smallest possible sugar unit. Examples
include glucose, galactose or fructose. In human nutrition, galactose can be found most readily in milk
and dairy products, while fructose is found mostly in vegetables and fruit. Disaccharide - two
monosaccharide molecules bonded together. Disaccharides are polysaccharides - "poly..." specifies
any number higher than one, while "di..." specifies exactly two. Examples of disaccharides include
lactose, maltose, and sucrose. If you bond one glucose molecule with a fructose molecule you get a
sucrose molecule. Sucrose is found in table sugar, and is often formed as a result of photosynthesis
(sunlight absorbed by chlorophyll reacting with other compounds in plants). If you bond one glucose
molecule with a galactose molecule you get lactose, which is commonly found in milk.
Polysaccharide - a chain of two or more monosaccharides. The chain may be branched or unbranched.
Polysaccharide molecule chains may be made up of hundreds or thousands of monosaccharides.
Polysaccharides are polymers. A simple compound is a monomer, while a complex compound is a
polymer which is made of two or more monomers. Carbohydrates perform numerous roles in living
organisms. Polysaccharides serve for the storage of energy (e.g., starch and glycogen), and as
structural components (e.g., cellulose in plants and chitin in arthropods). The 5-carbon
monosaccharide ribose is an important component of coenzymes (e.g., ATP, FAD, and NAD) and the
backbone of the genetic molecule known as RNA.
The related deoxyribose is a component of DNA. Saccharides and their derivatives include many
other important biomolecules that play key roles in the immune system, fertilization, preventing
pathogenesis, blood clotting, and development 2 . The brain and neurons generally cannot burn fat for
energy, but use glucose or ketones. Humans can synthesize some glucose (in a set of processes known
as gluconeogenesis) from specific amino acids, from the glycerol backbone in triglycerides and in
some cases from fatty acids. Carbohydrate and protein contain 4 calories per gram, while fats contain
9 calories per gram. In the case of protein, this is somewhat misleading as only some amino acids are
usable for fuel. Polysaccharides are also common sources of energy. Many organisms can easily break
down starches into glucose, however, most organisms cannot metabolize cellulose or other
polysaccharides like chitin and arabinoxylans. These carbohydrates types can be metabolized by some
bacteria and protists. Ruminants and termites, for example, use microorganisms to process cellulose.
Even though these complex carbohydrates are not very digestible, they represent an important dietary
element for humans, called dietary fiber. Fiber enhances digestion, among other benefits 3 .Foods high
in carbohydrate include fruits, sweets, soft drinks, breads, pastas, beans, potatoes, bran, rice, and
cereals. Carbohydrates are a common source of energy in living organisms; however, no carbohydrate
is an essential nutrient in humans 4 . Apple features oval or pear shape; and the outer skin has different
colors depending upon the cultivar type. Its seeds are inedible because of their bitter taste. Fresh
apples can be kept at room temperature for few days and stored inside the refrigerator for two to three
weeks. It should be washed in clean running cold water before use to remove any surface dust and
pesticide/fungicide residues. According to the environmental-working group reports, apple is one of
the heavily pesticide-contaminated produce. The most common pesticides found on apple are organophosphorous
and organo-chloride pesticides like Permethrin and DDT. Therefore, it is recommended
to wash the fruit thoroughly before use.
The main objectives of this research work are to determine the type of carbohydrate present in the
sample fruit (Apple (Malus Domestica)) and to quantify the amount of sugar present in it. Apple is
one of the most popular fruits, favorite of health conscious, fitness lovers who believe in the concept
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Ajit V Pandya et al.
“health is wealth.” This fruit is packed with rich phyto-nutrients that in the true senses indispensable
for optimal health. The antioxidants in apple have much health promoting and disease prevention
properties; thus truly justifying the statement, “an apple a day keeps the doctor away.” Apples are
obtained from the medium-sized tree belonging to the Rosaceae family. The apple tree is originated in
the mineral-rich mountain ranges of Kazakhstan, and now being cultivated in many parts of the world.
The best variety of apples is found in the end of July or the beginning of October.
MATERIALS AND METHODS
Sample Collection: The Apple for the research work was bought from Vadsar market and stored at
room temperature. The experiment was performed on 3 rd of September 2012. All reagents and
standards used in this work for various determinations were of laboratory grade. The methods used in
this work are the standard methods.
Preparation of Homogenate: A half ripe apple was selected for the experiment. The weight was
found out to be 123.5 gm, out of which 20.3 gm was taken for the experiment. In order to perform the
further experiments the sample should be in a liquid state hence the apple was crushed in a mortar and
pestle and made into a fine paste. 100ml distilled water was added in order to reduce the
concentration. This purified preparation is the “Homogenate” for the sample. The quantity of
homogenate was measured and was found out to be 104ml. Two types of tests were performed on on
the homogenate in order to determine the type and the quantity of the sugar present in apple
differently.
Estimation of type of Carbohydrate: To find out the types of carbohydrate present in any
sample a series of tests are performed on it.
These include:
TEST OBSERVATION INFERENCE
Test for carbohydrate:
Molisch’s Test Purple ring obtained Therefore, Carbohydrate is present
Test for polysaccharide:
Iodine Test No purple colour obtained Therefore, Polysaccharide is absent
Test for Reducing Sugar:
Benedict’s Test
Fehling’s Test
Picric acid Test
Test for Ketose Sugar:
Seliwanoff’s Test
Phosphoric acid Test
Cobaltous chloride Test
Test for Monosaccharide:
Barfoed’s Test
Red-green ppt obtained
Red ppt obtained
Reddish brown colour obtained
Cherry red colour obtained
Brown coloured ring obtained
Purple coloured ring obtained
Red button obtained in the bottom
of the test tube
Therefore, Reducing sugars such as
Glucose, Fructose, Galactose,
Maltose or Lactose may be present.
Therefore, ketose sugar such as
Fructose or Sucrose may be
present.
Monosaccharide such as Glucose,
Fructose or Galactose may be
present.
Test for Osazone:
Phenyl Hydrazine Test Broom shaped osazone obtained. Glucose is confirmed.
Result: From the above tests it was confirmed that Glucose and Fructose are present in Apple It should be noted
that.Starch is a polysaccharide but it was not found out from these tests as it is present in the peel of the apple
and the homogenate was devoid of it.
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Estimation ….
Ajit V Pandya et al.
Estimation of Glucose by Folin-Wu method: Principle: The sample is heated with alkaline copper
solution by using a special type of Folin-Wu tubes. Glucose (and other reducing substances) reduces
copper from the cupric ions to the cuprous ions. When phosphomolybdic acid is added it is reduced
from cuprous form to blue coloured molybdenum blue. Intensity of molybdenum blue is directly
proportional to glucose. Its concentration is measured colourimetrically with a known standard at 420
nm.
Result: The sample of apple contains 2.23gm glucose.
RESULT AND DISCUSSION
The type and quantity of sugar was estimated from Apple (Malus Domestica). The results revealed
that Glucose and Fructose are present in the apple and the sugar content in it is 2.23 gm. Variations
may occur in the quantity of Sugar because of the time interval between the experiments performed.
Oxidation caused during the preparation of homogenate also destroys some sugar. Dilution of the
sample also leads to the deterioration of the quantity of sugar.
CONCLUSION
It is thus concluded from the above experiments that Glucose and Fructose are present in the apple
and the sugar content in it is 2.23 gm. The destruction of sugar occurs on long exposure of the fruit
after being cut.
RECOMMENDATION
It is suggested that fruits used should be fresh obtain maximum nutrients from it and fresh fruits
should be consumed regularly in order to maintain proper health. Further research should be
performed in order to check whether time is a main factor for the proper quantity for sugar.
ACKNOWLEDGEMENT
We are thankful to research students, all the staff members, the head of department and Principal
Mam of C.U Shah Science College for allowing us to perform this research work in the laboratory.
REFERENCES
1. L.Flitsch, Sabine,V. Ulijn, Rein, "Sugars tied to the spot". Nature,2003, 421 (6920): 219–20.
doi:10.1038/421219a. PMID 12529622.
2. John Merle Coulter, Charler Reid Barnes, Henry Chandler Cowles (1930), A Textbook of Botany for
Colleges and Universities1930.
3. L.Pichon,J.F.Huneau, G. Fromentin, D.Tomé, "A high-protein, high-fat, carbohydrate-free diet reduces
energy intake, hepatic lipogenesis, and adiposity in rats". The Journal of nutrition,2006. 136 (5):
1256–60. PMID 16614413.
4. E.C.Westman,. "Is dietary carbohydrate essential for human nutrition". The American journal of clinical
nutrition,2000, 75 (5):951–3; author reply 953–4. PMID 11976176
*Corresponding Author; Dr. Ajit V Pandya
Department of Biochemistry, C.U.Shah Science College, Ahmedabad, Gujarat, India
283 IJGHC; March2013 -May 2013, Vol.2, No.2, 280-284.