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<p>Due to the high sugar consumption worldwide, we aimed to characterize and authenticate the physical-chemical properties, elemental composition, and spectroscopic features of four types of sugars produced in five Brazilian regions. Physical-chemical and spectroscopic analyses were conducted to assess moisture, ash, reducing and non-reducing carbohydrates, and elemental composition using Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES), Ultraviolet and Visible Spectroscopy (UV-VIS), and Fourier Transform Infrared Spectroscopy (FTIR). The results from physical-chemical analyses were evaluated with one-way and two-way ANOVA tests, while the UV-VIS and infrared spectroscopic data were compared with existing Literature. Concerning physicochemical properties, the amount of non-reducing carbohydrates did not meet the standard criteria for all samples, with all samples from the Central-West region failing to comply with the regulations. Moisture content ranged from 0.04 to 2.67%, and ash content ranged from 0.00 to 1.34%. Reducing carbohydrates varied from 0.67 to 3.66%, while non-reducing carbohydrates ranged from 79.1 to 99.1%. Among the toxic elements, concentrations ranged from 0.002 (± 0.000) (Cd) to 11.6 (± 0.59) (Al). In spectrometric analyses, similarities were observed between the sugars and among the regions, confirming their authentic Chemical composition. Peaks associated with sugar content appeared in the wavelength range of 260–360&#xa0;nm. Spectroscopic analysis of the different sugar types revealed signals from 900 to 1500&#xa0;cm<sup>−1</sup>. Our findings provide a comprehensive characterization of the physical-chemical properties of Brazilian sugars, supporting standardization, authenticity verification, detection of adulteration, quality assessment, and food safety.</p>

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Characterization of four types of sugar produced in Brazil: physicochemical aspects, elemental composition, and spectroscopic techniques

  • 期刊论文

  • 发表日期：

    2025年9月18日

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  • Carla Maiara Lopes Cardozo,
  • Elaine Silva de Pádua Melo,
  • Daniela Granja Arakaki,
  • Luana Carolina Santos Leite,
  • Marcelo de Oliveira,
  • Diego Azevedo Zoccal Garcia,
  • Cláudia Stela de Araújo Medeiros,
  • Teófilo Fernando Mazon Cardoso,
  • Carlos Alberto do Nascimento Ramos,
  • Alessandra Scofield,
  • Valter Aragão do Nascimento

摘要

Due to the high sugar consumption worldwide, we aimed to characterize and authenticate the physical-chemical properties, elemental composition, and spectroscopic features of four types of sugars produced in five Brazilian regions. Physical-chemical and spectroscopic analyses were conducted to assess moisture, ash, reducing and non-reducing carbohydrates, and elemental composition using Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES), Ultraviolet and Visible Spectroscopy (UV-VIS), and Fourier Transform Infrared Spectroscopy (FTIR). The results from physical-chemical analyses were evaluated with one-way and two-way ANOVA tests, while the UV-VIS and infrared spectroscopic data were compared with existing Literature. Concerning physicochemical properties, the amount of non-reducing carbohydrates did not meet the standard criteria for all samples, with all samples from the Central-West region failing to comply with the regulations. Moisture content ranged from 0.04 to 2.67%, and ash content ranged from 0.00 to 1.34%. Reducing carbohydrates varied from 0.67 to 3.66%, while non-reducing carbohydrates ranged from 79.1 to 99.1%. Among the toxic elements, concentrations ranged from 0.002 (± 0.000) (Cd) to 11.6 (± 0.59) (Al). In spectrometric analyses, similarities were observed between the sugars and among the regions, confirming their authentic Chemical composition. Peaks associated with sugar content appeared in the wavelength range of 260–360 nm. Spectroscopic analysis of the different sugar types revealed signals from 900 to 1500 cm−1. Our findings provide a comprehensive characterization of the physical-chemical properties of Brazilian sugars, supporting standardization, authenticity verification, detection of adulteration, quality assessment, and food safety.