Table 2 Comparison of biosensor and HPLC analysis of beverages samples
Samples of beverages | Concentration of sucrose in samples, mM ( n = 3) | |
|---|---|---|
Biosensor | HPLC | |
Orange nectar ‘Dooy’, Turkey | 42.3 ± 3.4 | 46.3 ± 1.8 |
Orange juice ‘Cappy’, Turkey | 213.6 ± 6 | 241.8 ± 0.3 |
Apple juice ‘Pinar’, Turkey | 41.5 ± 3.8 | 48.2 ± 0.4 |
Orange nectar ‘Göze’, Turkey | 17.7 ± 1 | 17.9 ± 0.1 |