Determination of Carbohydrate Content in Food Samples Using TLC, Acid Hydrolysis and 3, 5-Dinitrosalicylic Acid Methods: Including the Effects of Dietary Carbohydrate Intake on a Diabetics Blood Sugar and Insulin Levels
University of Wales Institute Cardiff
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Introduction- The aim of this study was to identify the accuracy of food labelling on a sample of sweet foods and what these implications may have on a diabetic patient. The FDA sets out regulations for manufacturers to follow for the accuracy of their food labels. However, Labelling has been reported to be consistently inaccurate. And therefore increases barriers to managing diabetes with regards to carbohydrate consumption. Methods- methods chosen for the analysis of carbohydrate content in food samples were the method of reducing carbohydrates with 3, 5-dinitrosalicylic acid, acid hydrolysis, and thin layer chromatography. Results for these experiments were analysed using statistical analysis software. For analysis of a diabetic’s carbohydrate dietary intake, a food diary was used. And for blood glucose and insulin usage values, these were obtained by the patient keeping a diary for these figures which were recorded four times per day. Results- results showed food labelling accuracy to be around 90% accurate, this means that around 90% of the nutrients labelled were found through analysis. The thin layer chromatography results showed clear separation and detection of sucrose including another unknown organic substance that may be terpines. The results obtained from the diabetic patient provided graphs which displays a daily comparison of total carbohydrate, total sugars and total complex carbohydrate versus average blood sugar levels and average insulin usage. Discussion- the discussion comments on results and possible causes. This includes possible conclusion to what in the TLC experiment the organic substance is. This section also compares these findings to other similar experiments and what the relevance of these findings are with relation to a diabetic patient. Also, limitations to the experiment are discussed providing possible ways to improve for further study. Conclusion- The study concludes that, in this case, the food samples were around 90% accurate. Therefore, for future studies it may be more beneficial to research the glycemic impact of foods, including a mixture of foods, and how this may affect their glycemic impact. This may be a more beneficial aspect to research and may cause individual food glycemic labelling to be less accurate when mixing foods. Which is of regular occurance.
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