OrangerV1, PascalFrancis, Corpus, bibRecord, 000A89

Use of isotopic analyses to determine the authenticity of Brazilian orange juice (Citrus sinensis)

Identifieur interne : 000A89 ( PascalFrancis/Corpus ); précédent : 000A88; suivant : 000A90

Use of isotopic analyses to determine the authenticity of Brazilian orange juice (Citrus sinensis)

Auteurs : A. M. Pupin ; M. J. Dennis ; I. Parker ; S. Kelly ; T. Bigwood ; M. C. F. Toledo

Source :

Journal of agricultural and food chemistry [ 0021-8561 ] ; 1998.

RBID : Pascal:98-0256803

Descripteurs français

Pascal (Inist)
- Fractionnement isotopique, Site spécifique, Jus d'orange, Contrôle qualité, Adultération, Méthode analyse, Analyse isotopique, Spectrométrie RMN, Spectrométrie masse.

English descriptors

KwdEn :
- Adulteration, Analysis method, Isotopic analysis, Isotopic fractionation, Mass spectrometry, NMR spectrometry, Orange juice, Quality control, Site specificity.

Abstract

Isotopic analysis was used to characterize authentic samples of orange juice (Citrus sinensis) from Brazil. Site specific natural isotopic fractionation nuclear magnetic resonance (SNIF-NMR) was used to determine deuterium/hydrogen ratios at the methyl [(D/H)₁] and methylene [(D/H)_II] sites of ethanol produced by fermentation of orange juice. Stable isotope ratio mass spectrometry (SIRMS) was used to determine the ratio of carbon isotopes (¹³C/¹²C) in the same ethanol and the ratio of oxygen isotopes (¹⁸O/¹⁶O) in the citrus juice water. The mean ratios found for these parameters in authentic hand-squeezed orange juice were as follows: (D/H)₁, 102.3 ppm (SD = 1.7); (D/H)_II, 126.5 ppm (SD = 1.8); ¹³C/¹²C, δ¹³C = -26.6% PDB (SD = 0.9); and ¹⁸O/¹⁶O, δ¹⁸O = +2.27% SMOW (SD = 2.48). Retail samples taken from the Brazilian market place were evaluated by comparison against these data. No evidence was found for the addition of sugar to orange juice or for the dilution with tap water of samples labeled as freshly squeezed.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

A01	`01`	`1`		`@0 0021-8561`
A02	`01`			`@0 JAFCAU`
A03		`1`		`@0 J. agric. food chem.`
A05				`@2 46`
A06				`@2 4`
A08	`01`	`1`	`ENG`	`@1 Use of isotopic analyses to determine the authenticity of Brazilian orange juice (Citrus sinensis)`
A11	`01`	`1`		`@1 PUPIN (A. M.)`
A11	`02`	`1`		`@1 DENNIS (M. J.)`
A11	`03`	`1`		`@1 PARKER (I.)`
A11	`04`	`1`		`@1 KELLY (S.)`
A11	`05`	`1`		`@1 BIGWOOD (T.)`
A11	`06`	`1`		`@1 TOLEDO (M. C. F.)`
A14	`01`			`@1 Centro Pluridisciplinar de Pesquisas Quimicas, Biol6gicas e Agricolas (CPQBA), Universidade Estadual de Campinas, C.P. 6171 @2 Campinas, SP CEP 13081-970 @3 BRA @Z 1 aut.`
A14	`02`			`@1 CSL Food Science Laboratory, Norwich Research Park @2 Colney, Norwich NR4 7UQ @3 GBR @Z 2 aut. @Z 3 aut. @Z 4 aut. @Z 5 aut.`
A14	`03`			`@1 Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, C.P. 6121 @2 Campinas, SP CEP 13081-970 @3 BRA @Z 6 aut.`
A20				`@1 1369-1373`
A21				`@1 1998`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 7332 @5 354000075542400270`
A44				`@0 0000 @1 © 1998 INIST-CNRS. All rights reserved.`
A45				`@0 19 ref.`
A47	`01`	`1`		`@0 98-0256803`
A60				`@1 P`
A61				`@0 A`
A64		`1`		`@0 Journal of agricultural and food chemistry`
A66	`01`			`@0 USA`
C01	`01`		`ENG`	@0 Isotopic analysis was used to characterize authentic samples of orange juice (Citrus sinensis) from Brazil. Site specific natural isotopic fractionation nuclear magnetic resonance (SNIF-NMR) was used to determine deuterium/hydrogen ratios at the methyl [(D/H)₁] and methylene [(D/H)_II] sites of ethanol produced by fermentation of orange juice. Stable isotope ratio mass spectrometry (SIRMS) was used to determine the ratio of carbon isotopes (¹³C/¹²C) in the same ethanol and the ratio of oxygen isotopes (¹⁸O/¹⁶O) in the citrus juice water. The mean ratios found for these parameters in authentic hand-squeezed orange juice were as follows: (D/H)₁, 102.3 ppm (SD = 1.7); (D/H)_II, 126.5 ppm (SD = 1.8); ¹³C/¹²C, δ¹³C = -26.6% PDB (SD = 0.9); and ¹⁸O/¹⁶O, δ¹⁸O = +2.27% SMOW (SD = 2.48). Retail samples taken from the Brazilian market place were evaluated by comparison against these data. No evidence was found for the addition of sugar to orange juice or for the dilution with tap water of samples labeled as freshly squeezed.
C02	`01`	`X`		`@0 002A35B09`
C03	`01`	`X`	`FRE`	`@0 Fractionnement isotopique @5 01`
C03	`01`	`X`	`ENG`	`@0 Isotopic fractionation @5 01`
C03	`01`	`X`	`SPA`	`@0 Fraccionamiento isotópico @5 01`
C03	`02`	`X`	`FRE`	`@0 Site spécifique @5 02`
C03	`02`	`X`	`ENG`	`@0 Site specificity @5 02`
C03	`02`	`X`	`SPA`	`@0 Sitio específico @5 02`
C03	`03`	`X`	`FRE`	`@0 Jus d'orange @5 24`
C03	`03`	`X`	`ENG`	`@0 Orange juice @5 24`
C03	`03`	`X`	`SPA`	`@0 Zugo naranja @5 24`
C03	`04`	`X`	`FRE`	`@0 Contrôle qualité @5 26`
C03	`04`	`X`	`ENG`	`@0 Quality control @5 26`
C03	`04`	`X`	`GER`	`@0 Qualitaetskontrolle @5 26`
C03	`04`	`X`	`SPA`	`@0 Control calidad @5 26`
C03	`05`	`X`	`FRE`	`@0 Adultération @5 28`
C03	`05`	`X`	`ENG`	`@0 Adulteration @5 28`
C03	`05`	`X`	`SPA`	`@0 Adulteración @5 28`
C03	`06`	`X`	`FRE`	`@0 Méthode analyse @5 29`
C03	`06`	`X`	`ENG`	`@0 Analysis method @5 29`
C03	`06`	`X`	`SPA`	`@0 Método análisis @5 29`
C03	`07`	`X`	`FRE`	`@0 Analyse isotopique @5 30`
C03	`07`	`X`	`ENG`	`@0 Isotopic analysis @5 30`
C03	`07`	`X`	`SPA`	`@0 Análisis isotópico @5 30`
C03	`08`	`X`	`FRE`	`@0 Spectrométrie RMN @5 31`
C03	`08`	`X`	`ENG`	`@0 NMR spectrometry @5 31`
C03	`08`	`X`	`SPA`	`@0 Espectrometría RMN @5 31`
C03	`09`	`X`	`FRE`	`@0 Spectrométrie masse @5 53`
C03	`09`	`X`	`ENG`	`@0 Mass spectrometry @5 53`
C03	`09`	`X`	`GER`	`@0 Massenspektrometrie @5 53`
C03	`09`	`X`	`SPA`	`@0 Espectrometría masa @5 53`
C07	`01`	`X`	`FRE`	`@0 Jus fruit @5 32`
C07	`01`	`X`	`ENG`	`@0 Fruit juice @5 32`
C07	`01`	`X`	`SPA`	`@0 Jugo fruta @5 32`
N21				`@1 166`

Format Inist (serveur)

NO :	PASCAL 98-0256803 INIST
ET :	Use of isotopic analyses to determine the authenticity of Brazilian orange juice (Citrus sinensis)
AU :	PUPIN (A. M.); DENNIS (M. J.); PARKER (I.); KELLY (S.); BIGWOOD (T.); TOLEDO (M. C. F.)
AF :	Centro Pluridisciplinar de Pesquisas Quimicas, Biol6gicas e Agricolas (CPQBA), Universidade Estadual de Campinas, C.P. 6171/Campinas, SP CEP 13081-970/Brésil (1 aut.); CSL Food Science Laboratory, Norwich Research Park/Colney, Norwich NR4 7UQ/Royaume-Uni (2 aut., 3 aut., 4 aut., 5 aut.); Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, C.P. 6121/Campinas, SP CEP 13081-970/Brésil (6 aut.)
DT :	Publication en série; Niveau analytique
SO :	Journal of agricultural and food chemistry; ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 1998; Vol. 46; No. 4; Pp. 1369-1373; Bibl. 19 ref.
LA :	Anglais
EA :	Isotopic analysis was used to characterize authentic samples of orange juice (Citrus sinensis) from Brazil. Site specific natural isotopic fractionation nuclear magnetic resonance (SNIF-NMR) was used to determine deuterium/hydrogen ratios at the methyl [(D/H)₁] and methylene [(D/H)_II] sites of ethanol produced by fermentation of orange juice. Stable isotope ratio mass spectrometry (SIRMS) was used to determine the ratio of carbon isotopes (¹³C/¹²C) in the same ethanol and the ratio of oxygen isotopes (¹⁸O/¹⁶O) in the citrus juice water. The mean ratios found for these parameters in authentic hand-squeezed orange juice were as follows: (D/H)₁, 102.3 ppm (SD = 1.7); (D/H)_II, 126.5 ppm (SD = 1.8); ¹³C/¹²C, δ¹³C = -26.6% PDB (SD = 0.9); and ¹⁸O/¹⁶O, δ¹⁸O = +2.27% SMOW (SD = 2.48). Retail samples taken from the Brazilian market place were evaluated by comparison against these data. No evidence was found for the addition of sugar to orange juice or for the dilution with tap water of samples labeled as freshly squeezed.
CC :	002A35B09
FD :	Fractionnement isotopique; Site spécifique; Jus d'orange; Contrôle qualité; Adultération; Méthode analyse; Analyse isotopique; Spectrométrie RMN; Spectrométrie masse
FG :	Jus fruit
ED :	Isotopic fractionation; Site specificity; Orange juice; Quality control; Adulteration; Analysis method; Isotopic analysis; NMR spectrometry; Mass spectrometry
EG :	Fruit juice
GD :	Qualitaetskontrolle; Massenspektrometrie
SD :	Fraccionamiento isotópico; Sitio específico; Zugo naranja; Control calidad; Adulteración; Método análisis; Análisis isotópico; Espectrometría RMN; Espectrometría masa
LO :	INIST-7332.354000075542400270
ID :	98-0256803

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Pascal:98-0256803

Le document en format XML

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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Adulteration</term>
<term>Analysis method</term>
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<term>Mass spectrometry</term>
<term>NMR spectrometry</term>
<term>Orange juice</term>
<term>Quality control</term>
<term>Site specificity</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Fractionnement isotopique</term>
<term>Site spécifique</term>
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<term>Contrôle qualité</term>
<term>Adultération</term>
<term>Méthode analyse</term>
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<front><div type="abstract" xml:lang="en">Isotopic analysis was used to characterize authentic samples of orange juice (Citrus sinensis) from Brazil. Site specific natural isotopic fractionation nuclear magnetic resonance (SNIF-NMR) was used to determine deuterium/hydrogen ratios at the methyl [(D/H)<sub>1</sub>
] and methylene [(D/H)<sub>II</sub>
] sites of ethanol produced by fermentation of orange juice. Stable isotope ratio mass spectrometry (SIRMS) was used to determine the ratio of carbon isotopes (<sup>13</sup>
C/<sup>12</sup>
C) in the same ethanol and the ratio of oxygen isotopes (<sup>18</sup>
O/<sup>16</sup>
O) in the citrus juice water. The mean ratios found for these parameters in authentic hand-squeezed orange juice were as follows: (D/H)<sub>1</sub>
, 102.3 ppm (SD = 1.7); (D/H)<sub>II</sub>
, 126.5 ppm (SD = 1.8); <sup>13</sup>
C/<sup>12</sup>
C, δ<sup>13</sup>
C = -26.6% PDB (SD = 0.9); and <sup>18</sup>
O/<sup>16</sup>
O, δ<sup>18</sup>
O = +2.27% SMOW (SD = 2.48). Retail samples taken from the Brazilian market place were evaluated by comparison against these data. No evidence was found for the addition of sugar to orange juice or for the dilution with tap water of samples labeled as freshly squeezed.</div>
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<s2>Campinas, SP CEP 13081-970</s2>
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<fA14 i1="02"><s1>CSL Food Science Laboratory, Norwich Research Park</s1>
<s2>Colney, Norwich NR4 7UQ</s2>
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<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
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<fA14 i1="03"><s1>Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, C.P. 6121</s1>
<s2>Campinas, SP CEP 13081-970</s2>
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<fC01 i1="01" l="ENG"><s0>Isotopic analysis was used to characterize authentic samples of orange juice (Citrus sinensis) from Brazil. Site specific natural isotopic fractionation nuclear magnetic resonance (SNIF-NMR) was used to determine deuterium/hydrogen ratios at the methyl [(D/H)<sub>1</sub>
] and methylene [(D/H)<sub>II</sub>
] sites of ethanol produced by fermentation of orange juice. Stable isotope ratio mass spectrometry (SIRMS) was used to determine the ratio of carbon isotopes (<sup>13</sup>
C/<sup>12</sup>
C) in the same ethanol and the ratio of oxygen isotopes (<sup>18</sup>
O/<sup>16</sup>
O) in the citrus juice water. The mean ratios found for these parameters in authentic hand-squeezed orange juice were as follows: (D/H)<sub>1</sub>
, 102.3 ppm (SD = 1.7); (D/H)<sub>II</sub>
, 126.5 ppm (SD = 1.8); <sup>13</sup>
C/<sup>12</sup>
C, δ<sup>13</sup>
C = -26.6% PDB (SD = 0.9); and <sup>18</sup>
O/<sup>16</sup>
O, δ<sup>18</sup>
O = +2.27% SMOW (SD = 2.48). Retail samples taken from the Brazilian market place were evaluated by comparison against these data. No evidence was found for the addition of sugar to orange juice or for the dilution with tap water of samples labeled as freshly squeezed.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A35B09</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Fractionnement isotopique</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Isotopic fractionation</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Fraccionamiento isotópico</s0>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Site spécifique</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Site specificity</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Sitio específico</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Jus d'orange</s0>
<s5>24</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Orange juice</s0>
<s5>24</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Zugo naranja</s0>
<s5>24</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Contrôle qualité</s0>
<s5>26</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Quality control</s0>
<s5>26</s5>
</fC03>
<fC03 i1="04" i2="X" l="GER"><s0>Qualitaetskontrolle</s0>
<s5>26</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Control calidad</s0>
<s5>26</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Adultération</s0>
<s5>28</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Adulteration</s0>
<s5>28</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Adulteración</s0>
<s5>28</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Méthode analyse</s0>
<s5>29</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Analysis method</s0>
<s5>29</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Método análisis</s0>
<s5>29</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Analyse isotopique</s0>
<s5>30</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Isotopic analysis</s0>
<s5>30</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Análisis isotópico</s0>
<s5>30</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Spectrométrie RMN</s0>
<s5>31</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>NMR spectrometry</s0>
<s5>31</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Espectrometría RMN</s0>
<s5>31</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Spectrométrie masse</s0>
<s5>53</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Mass spectrometry</s0>
<s5>53</s5>
</fC03>
<fC03 i1="09" i2="X" l="GER"><s0>Massenspektrometrie</s0>
<s5>53</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Espectrometría masa</s0>
<s5>53</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Jus fruit</s0>
<s5>32</s5>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Fruit juice</s0>
<s5>32</s5>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Jugo fruta</s0>
<s5>32</s5>
</fC07>
<fN21><s1>166</s1>
</fN21>
</pA>
</standard>
<server><NO>PASCAL 98-0256803 INIST</NO>
<ET>Use of isotopic analyses to determine the authenticity of Brazilian orange juice (Citrus sinensis)</ET>
<AU>PUPIN (A. M.); DENNIS (M. J.); PARKER (I.); KELLY (S.); BIGWOOD (T.); TOLEDO (M. C. F.)</AU>
<AF>Centro Pluridisciplinar de Pesquisas Quimicas, Biol6gicas e Agricolas (CPQBA), Universidade Estadual de Campinas, C.P. 6171/Campinas, SP CEP 13081-970/Brésil (1 aut.); CSL Food Science Laboratory, Norwich Research Park/Colney, Norwich NR4 7UQ/Royaume-Uni (2 aut., 3 aut., 4 aut., 5 aut.); Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, C.P. 6121/Campinas, SP CEP 13081-970/Brésil (6 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Journal of agricultural and food chemistry; ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 1998; Vol. 46; No. 4; Pp. 1369-1373; Bibl. 19 ref.</SO>
<LA>Anglais</LA>
<EA>Isotopic analysis was used to characterize authentic samples of orange juice (Citrus sinensis) from Brazil. Site specific natural isotopic fractionation nuclear magnetic resonance (SNIF-NMR) was used to determine deuterium/hydrogen ratios at the methyl [(D/H)<sub>1</sub>
] and methylene [(D/H)<sub>II</sub>
] sites of ethanol produced by fermentation of orange juice. Stable isotope ratio mass spectrometry (SIRMS) was used to determine the ratio of carbon isotopes (<sup>13</sup>
C/<sup>12</sup>
C) in the same ethanol and the ratio of oxygen isotopes (<sup>18</sup>
O/<sup>16</sup>
O) in the citrus juice water. The mean ratios found for these parameters in authentic hand-squeezed orange juice were as follows: (D/H)<sub>1</sub>
, 102.3 ppm (SD = 1.7); (D/H)<sub>II</sub>
, 126.5 ppm (SD = 1.8); <sup>13</sup>
C/<sup>12</sup>
C, δ<sup>13</sup>
C = -26.6% PDB (SD = 0.9); and <sup>18</sup>
O/<sup>16</sup>
O, δ<sup>18</sup>
O = +2.27% SMOW (SD = 2.48). Retail samples taken from the Brazilian market place were evaluated by comparison against these data. No evidence was found for the addition of sugar to orange juice or for the dilution with tap water of samples labeled as freshly squeezed.</EA>
<CC>002A35B09</CC>
<FD>Fractionnement isotopique; Site spécifique; Jus d'orange; Contrôle qualité; Adultération; Méthode analyse; Analyse isotopique; Spectrométrie RMN; Spectrométrie masse</FD>
<FG>Jus fruit</FG>
<ED>Isotopic fractionation; Site specificity; Orange juice; Quality control; Adulteration; Analysis method; Isotopic analysis; NMR spectrometry; Mass spectrometry</ED>
<EG>Fruit juice</EG>
<GD>Qualitaetskontrolle; Massenspektrometrie</GD>
<SD>Fraccionamiento isotópico; Sitio específico; Zugo naranja; Control calidad; Adulteración; Método análisis; Análisis isotópico; Espectrometría RMN; Espectrometría masa</SD>
<LO>INIST-7332.354000075542400270</LO>
<ID>98-0256803</ID>
</server>
</inist>
</record>

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Use of isotopic analyses to determine the authenticity of Brazilian orange juice (Citrus sinensis)

Use of isotopic analyses to determine the authenticity of Brazilian orange juice (Citrus sinensis)

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