Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Soluble sugars in soft drinks

M C Martin-Villa, C Vidal-Valverde, E Rojas-Hidalgo

    The American Journal of Clinical Nutrition
    |October 1, 1981
    PubMed
    Summary
    This summary is machine-generated.

    This study analyzed soluble carbohydrates in soft drinks, finding high sugar content, primarily glucose, fructose, and sucrose. Sugar levels varied between bottles, likely due to sucrose hydrolysis in acidic conditions during storage.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.

    Journal of food science·2009
    Same author

    Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons.

    Journal of food science·2009
    Same author

    Fermented pigeon pea (Cajanus cajan) ingredients in pasta products.

    Journal of agricultural and food chemistry·2006
    Same author

    Vitamin B1 and B6 retention in milk after continuous-flow microwave and conventional heating at high temperatures.

    Journal of food protection·2001
    Same author

    Determination by capillary electrophoresis of total and available niacin in different development stage of raw and processed legumes: comparison with high-performance liquid chromatography.

    Electrophoresis·2001
    Same author

    Stability of thiamine and vitamins E and A during storage of enteral feeding formula.

    Journal of agricultural and food chemistry·2001
    Same journal

    Associations of red blood cell fatty acids with personality traits: 10-year follow-up in the Kibbutzim Family Study.

    The American journal of clinical nutrition·2026
    Same journal

    Corrigendum to: Vitamin D status and breast cancer in Saudi Arabian women: case-control study [Am J Clin Nutr 98 (2013) 105-110].

    The American journal of clinical nutrition·2026
    Same journal

    High postprandial endotoxemia is associated with recurrence of cardiovascular events in patients with coronary heart disease: from the CORDIOPREV randomized clinical trial.

    The American journal of clinical nutrition·2026
    Same journal

    Reply to Wu et al.: "Nitrate and nitrite food composition database: an update and extensive deep dive".

    The American journal of clinical nutrition·2026
    Same journal

    Reframing Basic Experimental Studies in Humans-Implications for Nutrition Science.

    The American journal of clinical nutrition·2026
    Same journal

    Inconvenient for the investigator but convenient for science: trial registration in The American Journal of Clinical Nutrition.

    The American journal of clinical nutrition·2026
    See all related articles

    Area of Science:

    • Food Science
    • Analytical Chemistry

    Background:

    • Soft drinks are widely consumed, particularly by the Spanish population.
    • Understanding their carbohydrate composition is crucial for dietary and health assessments.

    Purpose of the Study:

    • To determine the qualitative and quantitative composition of soluble carbohydrates in frequently consumed soft drinks.
    • To investigate variations in sugar content within the same soft drink products.

    Main Methods:

    • Qualitative analysis using thin-layer chromatography.
    • Quantitative determination via column chromatography and spectrophotometry.
    • Analysis of 16 different soft drink brands.

    Main Results:

    • Most soft drinks contained monosaccharides (glucose, fructose) and the disaccharide sucrose.

    Related Experiment Videos

  • Significant bottle-to-bottle variations in sugar content were observed for some drinks.
  • Sucrose hydrolysis, potentially due to acidic pH during storage, is a likely cause for sugar variation.
  • High total soluble carbohydrate content was found in most analyzed soft drinks.

    • Conclusions:

    • Soft drinks contribute significantly to caloric intake due to their high soluble carbohydrate levels.
    • Variability in sugar content necessitates further investigation into soft drink processing and storage.
    • The findings have implications for dietary recommendations and public health concerning sugar consumption.