Pineapple juice contains not only sucrose but also glucose, fructose, etc.. I wonder if by determining the degrees Brix of a sample of pineapple juice, i will obtain only the sucrose content of the sample, or if i will obtain the content of all the mono and disacharides of the sample.
Thanks in advance for your answers
Degree Brix measures total soluble solids (TSS), and you can not distinguish among sources. For quantitative analysis you do need to estimate through HPLC. You can heck few of our papers on honey or date-related products.
thanks, jasim. your answer was very helpful since i've always had that question in my mind
Brix scale is commonly used for total sugar contents measurement for actually all fruit juices. It shows the content of all kinds of sugars but also of other compounds (proteins, mineral salts etc.) the content of the components other than sugars is low, so in most cases Brix degree is almost equal to sugar contents but one should not forget that all other dissolved solids also influence the Brix value. In case of presence of fats or alcohol Brix degree shall not be used as the Brix values differ then from the actual ones.
Dear Yanelis,
I should appreaciate the right disussion so far on this topic. Actually degree Brix is a measure of % soluble solids and when this convenient method as applied to most of the fruit juices would measure all the compounds including most commonely occuring disaccharides such as sucrose and monosaccharides glucose and fructose. It obviousely covers any other sugars whether it is a monosaccharide, disaccharide or the oligosaccharides. Apart from ssccharide compounds this would also cover everything low molecular compounds that are present and are soluble at that temperature and most predominantly include organic acids such as citric, malic, tartaric so on and so forth. It would also cover all soluble nitroginious compounds including amino acids and may be dipeptides etc. but not proteins as such as they are macromolecular polypeptides.
Regards,
Principals of measurement of Brix depends on the measure and quantify the amount of light bent passing through the fluid. A wide variety of soluble can increase density of solution thus increase in refraction of light (bend) passing through the solution. Brix measurement is not differentiate sucrose content from fructose and glucose content. Not only the carbohydrates (mono and disacharides) but also flavonoids (Vitamin C and Vitamin A) of pineapple content will interfere the Brix measurement of samples. If identify and quantify of carbohydrate content is required for fruit juice, HPLC is recommended.
Dear Yanelis,
In essence the degree Brix of any fruit juice including that of pineapple juice would give you the total content of sucrose, glucose, fructose (and other monosaccharides, disaccharides and oligosaccharides etc. ); organic acids such as citric acid and any other such as malic, tartaric etc. if present; l- ascorbic acid; amino acids and other low molecular weight dipeptides and oligopeptides if present; mineral salts having aqueous solubility at the given temperature and pH including potassium, sodium etc. possibly in the order of decreasing concentration.
Regards,
As a matter of fact the measurement of Brix degrees gives only approximate results. It could be used for quick, routine analyses as for example in case of the control of the production process. For scientific purposes I recommend other methods. Brix degrees give you results burdened with huge error.
Sorry, all the clarifications were helpful, but I still have a question because I see the value of brix to be expressed only in% (m / m) of sucrose? Why not glucose, fructose or other?
Brix scale give You answer about extyract level (soluble sugars like glucose fructose sacharose plus acids plus ect.).
Try to use HPLC measurments if You want level of separated sugars.
Regards
Sorry, Brix Used to measure the sucrose? Why not glucose and fructose or other? Brix measures sucrose, fructose, glucose and other sugars. The sweetness of sucrose is the highest in the juices, so it indicates sweetness. It is a rough measure because it measures all dissolved solids in juices.
@ Ghalib Naser,
Your query as above is right. In fact my post on this thread, some 3 years back is exactly same.
It is just 4th post above the yours.
Regards,
ADPadhye.
Brix is for total sugar not individual monosaccharides. For individual identity and quantification, HPLC is recommended.
Dear all,
Actually, Brix measurement is basically a calculation based on the refractive index or density of a liquid sample. Therefore, based on the primary value, it's possible to calculate the Brix, or when using a Density Meter, Fructose, Glucose can also be calculated, meaning a value can be obtained. See image attached calculations possibilities when using a Density Meter (many other tables/calculations can be used)
Cheers
Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. If the solution contains dissolved solids other than pure sucrose, then the °Bx only approximates the dissolved solid content. The °Bx is traditionally used in the wine, sugar, carbonated beverage, fruit juice, maple syrup and honey industries.
You can use the Brix scale as a parameter that includes the control of the three sugars you mention, but you can not see if they are like glucose or fructose, but as a general dry matter, as sucrose is added to the juice.
Dear Yanelis Ruiz ,
You can use Brix to calculate the total soluble carbohydrate content of a liquid sample. You can't specify the carbohydrate forms by this method, but for comparing different pineaplle juices this will do it. The measured brix consists about 95% glucose in fruit juices, so if you investigate only fruit juices, it is a useful, ast and cheap method.
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