The majority of the solids of the fruits are sugar. All of this sugar consists of glucose and fructose. These sugars are called reducing sugars. In addition, there are many different amounts of sucrose in the composition of the fruits. For example, apricot contains 66-87 percent, peach percent 57-79 and plum percent 44-71 sucrose. In contrast, cherry and sour cherry contain only fructose and glucose. The sucrose in the structure of the fruits undergoes some variation depending on the temperature of the environment during processing and storage.

The sum of reducing sugars and sucrose determined in fruits and vegetables shows the total sugar content. The basic principle of all methods for determining the amount of sugar is based on the reducing property of sugars. Sucrose does not show reducing properties. Thus, while determining the amount of sugar by chemical methods, sucrose is first converted to invert sugar and then it is determined as invert sugar with glucose and fructose.

In the food sector, sugar determination tests and analyzes are carried out in order to determine the total amount of sugar and invert sugar contained in the composition of foodstuffs, to direct the production processes, to determine the amount of energy contained in the foodstuffs and to determine whether the foodstuff complies with the standards. Although different methods are used, two methods are preferred: Lane - Eynon method and high performance liquid chromatography (HPLC) method.

Glucose is also known as blood sugar. Glucose is critical to keeping your body systems in top working order. When it is outside the specified levels, it starts to show unhealthy effects on the normal functioning of the body. Glucose levels out of control can have lasting and serious effects. Glucose is a simple sugar but is considered one of the most important carbohydrates for life. Cells use glucose as an energy source. Consumption of bread, fruits, vegetables and dairy products is made up of glucose and is one of the main fuel sources of the body. With nutrition, the body immediately begins to produce glucose. Testing glucose levels is particularly important for diabetic patients.

Fructose is a natural sugar found in fruits, fruit juices, some vegetables and especially honey. Naturally consumed fructose sugars are part of a healthy diet. However, some manufacturers obtain fructose from corn starch and use them in foods. High fructose corn syrup is harmful to human health. The sugar used in the table is obtained from the combination of fructose and glucose.

Sucrose is also a common type of sugar. It consists of glucose and fructose. It is produced naturally in plants where table sugar is refined. For human consumption, sucrose from sugar cane or sugar beet is extracted and refined.

Glucose, fructose and sucrose are three types of sugar that contain a certain amount of calories. They are naturally found in fruits, vegetables, dairy products and grains and are added to processed food during food production. However, due to their chemical structure, the way they are digested and metabolized in the human body and how they affect human health are different. Sucrose is the scientific name for table sugar.

Of these, fructose is the most risky for human health. The body converts fructose to glucose in the liver to generate energy. Excessive fructose, however, causes many metabolic problems and imposes a burden on the liver. Insulin resistance, diabetes, obesity, liver disease and metabolic syndrome are the most important health problems.

EUROLAB also performs glucose, fructose and sucrose analyzes in a wide range of laboratory services. Thanks to these tests, enterprises receive more efficient, high performance and quality testing services and provide safe, fast and uninterrupted service to their customers.

In addition to the glucose, fructose and sucrose analyzes provided within the scope of laboratory services, EUROLAB also provides other testing services.