Determination of Sugar Contents of Various Postharvest Climacteric Fruits Using HPLC-ELSD; Evaluation at Different Ripening Stages and Assessment of the Greenness Profile of the Method with Analytical Eco-scale, NEMI, GAPI and AGREE

Authors : Burcu Sezgin, Murat Soyseven, Göksel Arli
Pages : 638-648
Doi:10.15316/selcukjafsci.1676737
View : 53 | Download : 185
Publication Date : 2025-12-27
Article Type : Research Paper
Abstract :The major sugar content in fruits is crucial in terms of diet. In this study, changes in fructose, glucose and sucrose amounts and total sugar content were investigated at different ripening stages (green, ripening, ripe and over-ripe) in tomatoes and bananas using an HPLC-ELSD method. Chromatographic separations were conducted using an HPLC column with a Phenomenex Luna NH2 stationary phase (5 μm particle size, 250 mm x 4.6 mm internal diameter, 100 Å), and eluted with a mobile phase consisting of acetonitrile:water (78:22, v/v). Quantitative results demonstrated a significant increase (p < 0.0001) in fructose and glucose contents of bananas from 0.87 g/100 g and 1.27 g/100 g at the green stage to 5.76 g/100 g and 11.13 g/100 g at the over-ripe stage, respectively, while sucrose peaked at 4.41 g/100 g during the ripening stage and declined thereafter. In tomatoes, fructose and glucose contents showed a moderate but statistically significant rise (p < 0.01) from 4.21 g/100 g and 6.48 g/100 g to 4.86 g/100 g and 6.55 g/100 g, whereas sucrose became undetectable after the ripening stage. Total sugar content increased by approximately sixfold in bananas and slightly in tomatoes throughout ripening. These results indicate that during fruit ripening, sucrose is converted into fructose and glucose. The applied HPLC-ELSD method has been shown to be easily applicable for analysing climacteric fruits for sugar content. In addition, the greenness profile of the applied HPLC-ELSD method was evaluated using AES, NEMI, GAPI, and AGREE tools, confirming that the method is environmentally acceptable and consistent with the principles of Green Analytical Chemistry.
Keywords : klimakterik meyveler, şekerler, HPLC-ELSD, domates, muz, yeşillik değerlendirmesi

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