Estimation of reducing sugar by acid hydrolysis of black grape (Vitis vinifera L.) peels by standard methods.

S. Chandraju, C. S. Chidan Kum

Abstract

Black grape peels (Vitis vinifera L.) are polysaccharide source that can be converted to reducing sugar. Black grape peels was hydrolyzed using (0.2N) sulphuric acid at temperature of 65-70˚C. It was observed that the degradation has significant effect with respect to amount of peel taken and in turn sugar yield is around 40-50%, each which is estimated by Bertrand’s, Benedict’s and Lane-Eyon method.