Investigation of Phenolic Compounds in Various Stages of Sugar Crystallization Process and Changes During Storage

Sugar is highly consumed and is used as an ingredient for other foods. This product is produced by a long and expensive process. Some parts of this process might be eliminated to prevent the loss of nutrients with high value. In this study phenolic compounds have been considered as a valuable indicator among the nutrients to be studied regarding the changes during one year storage that is the mean shelf life for sugar. In this study the effect of storage time on sugar samples is investigated by measuring the changes in phenolic compounds by singleton method and changes of chemical and microbial attributes by the international standards of ICUMSA. Chemical tests indicated that the storage time reduced the color, invert sugar and sucrose while the phenolic compounds were increased considerably. According to the results, with controlled conditions one might produce sugars of high quality and on the other hand through the production one might prevent the loss of nutrients.