| Popis: |
Healthy diets and recommendations on the consumption of certain types of food, especially dry fruits, are very common and well accepted. WHO, in its new guidelines suggests reducing the daily intake of free sugar for adults and children below 10% of total energy intake based on the scientific evidence to thereby reduce the risk of obesity and tooth decay. The term free sugars refer to the amount of sugar (glucose, fructose and sucrose) added to the food during production/preparation and the sugars naturally present in certain food types (honey, syrups, fruit juices and fruit juice concentrates). According to WHO, most of the sugar introduced into the body are "hidden" in prepared products, which are usually not considered sweet. Labels of "dry fruit" can be misleading for the customer in order to conceal the added sucrose, even if it is (mostly on the back of the packaging or label) properly indicated in the ingredients. Therefore, in 32 samples of dried, candied and fresh fruit from the market, the fructose, glucose and sucrose content was analyzed in order to determine the possible addition of sugar. The analysis were performed on HPLC, RI detector, column: Shodex Asahipak ; NH2P-504E. Fructose, glucose and sucrose ratios were determined in each type of fruit, in fresh and dry form. The obtained results indicate the addition of sucrose in certain types of "dry fruit", precisely in "dry cranberry", "dry papaya", some samples of "dried apricots", and banana chips. In the samples of raisins, dried figs, dried plums, and some dates, no sucrose supplements were proven. The biggest problem of hidden sucrose intake is the incorrect label with inaccurate names avoiding statement that the product is candied instead of dry fruit. A particular problem are products sold in bulk under name „dry fruit“ without the list of ingredients on the label. |
