Malaysian Journal of Analytical Sciences Vol 24 No 3 (2020): 382 - 389

 

 

 

 

IDENTIFICATION AND QUANTIFICATION OF FRUCTOSE, GLUCOSE AND SUCROSE IN WATERMELON PEEL JUICE

 

(Pengenalan dan Pengkuantitian Fruktosa, Glukosa dan Sukrosa di dalam Jus Kulit Tembikai)

 

Wan Mazlina Md. Saad¹*, Nur Shafinaz Mohamad Salin¹, Ainza Suzila Ramzi¹, Fatimah Salim^2,3

 

¹Centre of Medical Laboratory Technology, Faculty of Health Sciences

²Atta-ur-Rahman Institute for Natural Product Discovery

Universiti Teknologi MARA, Selangor Branch, 42300 Puncak Alam, Selangor, Malaysia

³Centre of Foundation Studies,

Universiti Teknologi MARA, Selangor Branch, Dengkil Campus, 43800 Dengkil, Selangor, Malaysia

 

*Corresponding author:

 

 

Received: 20 November 2019; Accepted: 12 April 2020; Published:  9 June 2020

 

 

Abstract

Watermelon (Citrullus lanatus) contains various chemical components with sugar rating the highest. Sugar content in watermelon usually reflects the fruit quality and sweetness. Watermelon sugar is mainly distributed into three types; fructose, glucose and sucrose. This study was conducted to identify and quantify fructose, glucose and sucrose in watermelon peel juice by using a reversed-phase high-performance liquid chromatography (RP-HPLC) method coupled with refractive index detector (RID). The separation of sugars was carried out on NH₂ column thermostatically maintained at 23°C. The flow rate used was 1.00 mL/min on 20 µL sample injection. An isocratic elution mode of mobile phase acetonitrile and water (75:25) was used for duration of 20 minutes. Fructose and glucose were eluted at minutes 8.88 and 10.00, respectively while sucrose was not detected. The amount of quantified fructose (0.60 mg/mL) and glucose (0.50 mg/mL) indicated that fructose was the highest sugar content in the watermelon peel juice, followed by glucose. This study described the ability of HPLC-RID method which is suitable for profiling major sugars content in watermelon peel juice. The analytical method was validated, and the results showed good precision, accuracy, and linearity.

 

Keywords:  watermelon peel, Citrullus lanatus, peel, fructose, glucose, sucrose

 

Abstrak

Tembikai (Citrullus lanatus) mengandungi pelbagai komponen kimia di mana kandungan gula adalah yang paling tinggi. Kandungan gula di dalam tembikai biasanya menjadi penentu kepada kualiti dan kemanisan buah. Gula di dalam tembikai terbahagi kepada tiga jenis; fruktosa, glukosa dan sukrosa. Kajian ini dijalankan untuk mengenalpasti dan pengkuantitian kandungan fruktosa, glukosa dan sukrosa di dalam jus kulit tembikai dengan menggunakan kaedah fasa terbalik kromatografi cecair berprestasi tinggi (RP-HPLC) digandingkan dengan pengesan indeks biasan (RID). Pemisahan kandungan gula tersebut dilakukan dalam turus NH₂ dengan pengawalan suhu 23°C. Kadar aliran yang digunakan ialah 1.00 mL/min pada muatan sampel 20 μL. Mod elusi isokratik dengan gabungan pelarut asetonitril dan air (75:25) digunakan dalam durasi 20 minit.  Fruktosa dan glukosa dielusi masing-masing pada minit ke 8.88 dan 10.00, manakala tiada sukrosa dikesan. Jumlah pengkuantitian fruktosa (0.60 mg/mL) dan glukosa (0.50 mg/mL) dalam jus kulit tembikai menunjukkan bahawa fruktosa adalah gula yang paling banyak di dalam jus kulit tembikai, diikuti oleh glukosa. Dapatan kajian ini menerangkan keupayaan kaedah HPLC-RID dalam memprofil jenis gula utama di dalam jus kulit tembikai. Kaedah analitikal yang digunakan di sini telah divalidasi dan dapatan kajian menunjukkan kejituan, ketepatan dan kelinearan.

 

Kata kunci:  kulit tembikai, Citrullus lanatus, kulit, fruktosa, glukosa dan sukrosa

 

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