Polymethoxylated flavones in Brazilian orange juice
Identifieur interne : 000838 ( Istex/Corpus ); précédent : 000837; suivant : 000839Polymethoxylated flavones in Brazilian orange juice
Auteurs : A. M. Pupin ; M. J. Dennis ; M. C. F. ToledoSource :
- Food Chemistry [ 0308-8146 ] ; 1998.
Abstract
Sinensetin has been quantified in authentic samples of Brazilian orange juice. In addition, six further polymethoxylated flavones (PMFs) have been determined in terms of their relative amounts. The PMFs were extracted into toluene and analysed using reversed phase HPLC with detection at 340nm. Peak identification was based on the UV-visible spectra and the elution order described in the literature. Hand-squeezed orange juices contained a mean of 0.10 (SD 0.04) mg−1 sinensetin with the highest concentrations found in Pera and Natal varieties. Commercial samples of frozen concentrated orange juice (FCOJ), frozen concentrated pulp-wash (FCOPW), retail FCOJ and retail freshly squeezed orange juice (FSOJ) typically contained at least ten times more sinensetin than those found for samples squeezed by hand. The PMFs peak area ratios for these sample classes were examined further using canonical discriminant analysis. This procedure could distinguish the hand-squeezed juices of Pera and Hamlin varieties from those of Natal and Valência. Similarly, hand-squeezed juices could be readily distinguished from the commercial samples of FCOJ, FCOPW, retail FCOJ and retail FSOJ.
Url:
DOI: 10.1016/S0308-8146(98)00033-8
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<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title>Polymethoxylated flavones in Brazilian orange juice</title><author><name sortKey="Pupin, A M" sort="Pupin, A M" uniqKey="Pupin A" first="A. M." last="Pupin">A. M. Pupin</name><affiliation><mods:affiliation>Centro Pluridisciplinar de Pesquisas Quı́micas, Biológicas e Agrı́colas (CPQBA), Universidade Estadual de Campinas, CP 6171 Campinas, SP CEP 13081-970, Brazil</mods:affiliation></affiliation></author><author><name sortKey="Dennis, M J" sort="Dennis, M J" uniqKey="Dennis M" first="M. J." last="Dennis">M. J. Dennis</name><affiliation><mods:affiliation>CSL Food Science Laboratory, Norwich Research Park, Colney, Norwich NR4 7UQ, UK</mods:affiliation></affiliation></author><author><name sortKey="Toledo, M C F" sort="Toledo, M C F" uniqKey="Toledo M" first="M. C. F." last="Toledo">M. C. F. Toledo</name><affiliation><mods:affiliation>Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, CP 6121, Campinas SP CEP 13081-970, Brazil</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:7A048ADF7C1C193CCCED50D5453020F95BE445C9</idno><date when="1998" year="1998">1998</date><idno type="doi">10.1016/S0308-8146(98)00033-8</idno><idno type="url">https://api.istex.fr/document/7A048ADF7C1C193CCCED50D5453020F95BE445C9/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000838</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a">Polymethoxylated flavones in Brazilian orange juice</title><author><name sortKey="Pupin, A M" sort="Pupin, A M" uniqKey="Pupin A" first="A. M." last="Pupin">A. M. Pupin</name><affiliation><mods:affiliation>Centro Pluridisciplinar de Pesquisas Quı́micas, Biológicas e Agrı́colas (CPQBA), Universidade Estadual de Campinas, CP 6171 Campinas, SP CEP 13081-970, Brazil</mods:affiliation></affiliation></author><author><name sortKey="Dennis, M J" sort="Dennis, M J" uniqKey="Dennis M" first="M. J." last="Dennis">M. J. Dennis</name><affiliation><mods:affiliation>CSL Food Science Laboratory, Norwich Research Park, Colney, Norwich NR4 7UQ, UK</mods:affiliation></affiliation></author><author><name sortKey="Toledo, M C F" sort="Toledo, M C F" uniqKey="Toledo M" first="M. C. F." last="Toledo">M. C. F. Toledo</name><affiliation><mods:affiliation>Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, CP 6121, Campinas SP CEP 13081-970, Brazil</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">Food Chemistry</title><title level="j" type="abbrev">FOCH</title><idno type="ISSN">0308-8146</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="1998">1998</date><biblScope unit="volume">63</biblScope><biblScope unit="issue">4</biblScope><biblScope unit="page" from="513">513</biblScope><biblScope unit="page" to="518">518</biblScope></imprint><idno type="ISSN">0308-8146</idno></series><idno type="istex">7A048ADF7C1C193CCCED50D5453020F95BE445C9</idno><idno type="DOI">10.1016/S0308-8146(98)00033-8</idno><idno type="PII">S0308-8146(98)00033-8</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0308-8146</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Sinensetin has been quantified in authentic samples of Brazilian orange juice. In addition, six further polymethoxylated flavones (PMFs) have been determined in terms of their relative amounts. The PMFs were extracted into toluene and analysed using reversed phase HPLC with detection at 340nm. Peak identification was based on the UV-visible spectra and the elution order described in the literature. Hand-squeezed orange juices contained a mean of 0.10 (SD 0.04) mg−1 sinensetin with the highest concentrations found in Pera and Natal varieties. Commercial samples of frozen concentrated orange juice (FCOJ), frozen concentrated pulp-wash (FCOPW), retail FCOJ and retail freshly squeezed orange juice (FSOJ) typically contained at least ten times more sinensetin than those found for samples squeezed by hand. The PMFs peak area ratios for these sample classes were examined further using canonical discriminant analysis. This procedure could distinguish the hand-squeezed juices of Pera and Hamlin varieties from those of Natal and Valência. Similarly, hand-squeezed juices could be readily distinguished from the commercial samples of FCOJ, FCOPW, retail FCOJ and retail FSOJ.</div></front></TEI><istex><corpusName>elsevier</corpusName><author><json:item><name>A.M. Pupin</name><affiliations><json:string>Centro Pluridisciplinar de Pesquisas Quı́micas, Biológicas e Agrı́colas (CPQBA), Universidade Estadual de Campinas, CP 6171 Campinas, SP CEP 13081-970, Brazil</json:string></affiliations></json:item><json:item><name>M.J. Dennis</name><affiliations><json:string>CSL Food Science Laboratory, Norwich Research Park, Colney, Norwich NR4 7UQ, UK</json:string></affiliations></json:item><json:item><name>M.C.F. Toledo</name><affiliations><json:string>Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, CP 6121, Campinas SP CEP 13081-970, Brazil</json:string></affiliations></json:item></author><language><json:string>eng</json:string></language><originalGenre><json:string>Full-length article</json:string></originalGenre><abstract>Sinensetin has been quantified in authentic samples of Brazilian orange juice. In addition, six further polymethoxylated flavones (PMFs) have been determined in terms of their relative amounts. The PMFs were extracted into toluene and analysed using reversed phase HPLC with detection at 340nm. Peak identification was based on the UV-visible spectra and the elution order described in the literature. Hand-squeezed orange juices contained a mean of 0.10 (SD 0.04) mg−1 sinensetin with the highest concentrations found in Pera and Natal varieties. Commercial samples of frozen concentrated orange juice (FCOJ), frozen concentrated pulp-wash (FCOPW), retail FCOJ and retail freshly squeezed orange juice (FSOJ) typically contained at least ten times more sinensetin than those found for samples squeezed by hand. The PMFs peak area ratios for these sample classes were examined further using canonical discriminant analysis. This procedure could distinguish the hand-squeezed juices of Pera and Hamlin varieties from those of Natal and Valência. Similarly, hand-squeezed juices could be readily distinguished from the commercial samples of FCOJ, FCOPW, retail FCOJ and retail FSOJ.</abstract><qualityIndicators><score>5.138</score><pdfVersion>1.2</pdfVersion><pdfPageSize>594 x 842 pts</pdfPageSize><refBibsNative>true</refBibsNative><keywordCount>0</keywordCount><abstractCharCount>1180</abstractCharCount><pdfWordCount>3086</pdfWordCount><pdfCharCount>20314</pdfCharCount><pdfPageCount>6</pdfPageCount><abstractWordCount>171</abstractWordCount></qualityIndicators><title>Polymethoxylated flavones in Brazilian orange juice</title><pii><json:string>S0308-8146(98)00033-8</json:string></pii><genre><json:string>research-article</json:string></genre><host><volume>63</volume><pii><json:string>S0308-8146(00)X0043-X</json:string></pii><pages><last>518</last><first>513</first></pages><issn><json:string>0308-8146</json:string></issn><issue>4</issue><genre><json:string>journal</json:string></genre><language><json:string>unknown</json:string></language><title>Food Chemistry</title><publicationDate>1998</publicationDate></host><categories><wos><json:string>CHEMISTRY, APPLIED</json:string><json:string>NUTRITION & DIETETICS</json:string><json:string>FOOD SCIENCE & TECHNOLOGY</json:string></wos></categories><publicationDate>1998</publicationDate><copyrightDate>1998</copyrightDate><doi><json:string>10.1016/S0308-8146(98)00033-8</json:string></doi><id>7A048ADF7C1C193CCCED50D5453020F95BE445C9</id><score>0.29505908</score><fulltext><json:item><original>true</original><mimetype>application/pdf</mimetype><extension>pdf</extension><uri>https://api.istex.fr/document/7A048ADF7C1C193CCCED50D5453020F95BE445C9/fulltext/pdf</uri></json:item><json:item><original>false</original><mimetype>application/zip</mimetype><extension>zip</extension><uri>https://api.istex.fr/document/7A048ADF7C1C193CCCED50D5453020F95BE445C9/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/7A048ADF7C1C193CCCED50D5453020F95BE445C9/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a">Polymethoxylated flavones in Brazilian orange juice</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>ELSEVIER</publisher><availability><p>©1998 Elsevier Science Ltd</p></availability><date>1998</date></publicationStmt><notesStmt><note type="content">Fig. 1: HPLC of PMFs from an orange juice extract. Chromatographic conditions: Column C18 Nucleosil 5μm (250×4.6mm i.d., Alltech), pre-column C18μm (7.5×4.6mm i.d., Alltech), mobile phase water:acetonitrile:tetrahydrofuran (53:43:3), flow 0.7mlmin−1, UV 340nm. Peak I sinensetin, II quercetogetin, III nobiletin, IV heptamethoxyflavone, V scutellarein, VI tangeretin.</note><note type="content">Fig. 2: Canonical discriminant analysis of several kinds of orange juice using PMF data (FCOJ: frozen concentrated orange juice; FCOPW: frozen concentrated orange pulp-wash; FSOJ: freshly squeezed orange juice).</note><note type="content">Table 1: Relative peak areas of PMFs and level of sinensetin (mgl−1) for the IHRM</note><note type="content">Table 2: Relative peak area of PMFs and sinensetin levels (mgl−1) in authentic hand-squeezed samples of orange juice (see Table 1 for peak identification)</note><note type="content">Table 3: Relative peak area of PMFs and sinensetin levels (mgl−1) in authentic samples of frozen concentrated orange juice (FCOJ) and in authentic samples of frozen concentrated pulp-wash (FCOPW), both diluted to 12° Brix (see Table 1 for peak identification)</note><note type="content">Table 4: Relative peak area of PMFs and sinensetin levels (mgl−1) in retail samples of frozen concentrated orange juice (RFCOJ), diluted to 12° Brix (see Table 1 for peak identification)</note><note type="content">Table 5: Relative peak area of PMFs and sinensetin levels (mgl−1) in retail samples of freshly squeezed orange (see Table 1 for peak identification)</note><note type="content">Table 6: Summary for peak ratio in authentic (hand-squeezed) and in authentic samples of orange juice from literature (see Table 1 for peak identification)</note></notesStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a">Polymethoxylated flavones in Brazilian orange juice</title><author xml:id="author-1"><persName><forename type="first">A.M.</forename><surname>Pupin</surname></persName><affiliation>To whom correspondence should be addressed.</affiliation><affiliation>Centro Pluridisciplinar de Pesquisas Quı́micas, Biológicas e Agrı́colas (CPQBA), Universidade Estadual de Campinas, CP 6171 Campinas, SP CEP 13081-970, Brazil</affiliation></author><author xml:id="author-2"><persName><forename type="first">M.J.</forename><surname>Dennis</surname></persName><affiliation>CSL Food Science Laboratory, Norwich Research Park, Colney, Norwich NR4 7UQ, UK</affiliation></author><author xml:id="author-3"><persName><forename type="first">M.C.F.</forename><surname>Toledo</surname></persName><affiliation>Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, CP 6121, Campinas SP CEP 13081-970, Brazil</affiliation></author></analytic><monogr><title level="j">Food Chemistry</title><title level="j" type="abbrev">FOCH</title><idno type="pISSN">0308-8146</idno><idno type="PII">S0308-8146(00)X0043-X</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="1998"></date><biblScope unit="volume">63</biblScope><biblScope unit="issue">4</biblScope><biblScope unit="page" from="513">513</biblScope><biblScope unit="page" to="518">518</biblScope></imprint></monogr><idno type="istex">7A048ADF7C1C193CCCED50D5453020F95BE445C9</idno><idno type="DOI">10.1016/S0308-8146(98)00033-8</idno><idno type="PII">S0308-8146(98)00033-8</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>1998</date></creation><langUsage><language ident="en">en</language></langUsage><abstract xml:lang="en"><p>Sinensetin has been quantified in authentic samples of Brazilian orange juice. In addition, six further polymethoxylated flavones (PMFs) have been determined in terms of their relative amounts. The PMFs were extracted into toluene and analysed using reversed phase HPLC with detection at 340nm. Peak identification was based on the UV-visible spectra and the elution order described in the literature. Hand-squeezed orange juices contained a mean of 0.10 (SD 0.04) mg−1 sinensetin with the highest concentrations found in Pera and Natal varieties. Commercial samples of frozen concentrated orange juice (FCOJ), frozen concentrated pulp-wash (FCOPW), retail FCOJ and retail freshly squeezed orange juice (FSOJ) typically contained at least ten times more sinensetin than those found for samples squeezed by hand. The PMFs peak area ratios for these sample classes were examined further using canonical discriminant analysis. This procedure could distinguish the hand-squeezed juices of Pera and Hamlin varieties from those of Natal and Valência. Similarly, hand-squeezed juices could be readily distinguished from the commercial samples of FCOJ, FCOPW, retail FCOJ and retail FSOJ.</p></abstract></profileDesc><revisionDesc><change when="1998">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/7A048ADF7C1C193CCCED50D5453020F95BE445C9/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Elsevier, elements deleted: ce:floats; body; tail"><istex:xmlDeclaration>version="1.0" encoding="utf-8"</istex:xmlDeclaration><istex:docType PUBLIC="-//ES//DTD journal article DTD version 4.5.2//EN//XML" URI="art452.dtd" name="istex:docType"><istex:entity SYSTEM="gr1" NDATA="IMAGE" name="gr1"></istex:entity><istex:entity SYSTEM="gr2" NDATA="IMAGE" name="gr2"></istex:entity></istex:docType><istex:document><converted-article version="4.5.2" docsubtype="fla"><item-info><jid>FOCH</jid><aid>2045</aid><ce:pii>S0308-8146(98)00033-8</ce:pii><ce:doi>10.1016/S0308-8146(98)00033-8</ce:doi><ce:copyright year="1998" type="full-transfer">Elsevier Science Ltd</ce:copyright></item-info><head><ce:title>Polymethoxylated flavones in Brazilian orange juice</ce:title><ce:author-group><ce:author><ce:given-name>A.M.</ce:given-name><ce:surname>Pupin</ce:surname><ce:cross-ref refid="AFF1">a</ce:cross-ref><ce:cross-ref refid="CORR1">*</ce:cross-ref></ce:author><ce:author><ce:given-name>M.J.</ce:given-name><ce:surname>Dennis</ce:surname><ce:cross-ref refid="AFF2">b</ce:cross-ref></ce:author><ce:author><ce:given-name>M.C.F.</ce:given-name><ce:surname>Toledo</ce:surname><ce:cross-ref refid="AFF3">c</ce:cross-ref></ce:author><ce:affiliation id="AFF1"><ce:label>a</ce:label><ce:textfn>Centro Pluridisciplinar de Pesquisas Quı́micas, Biológicas e Agrı́colas (CPQBA), Universidade Estadual de Campinas, CP 6171 Campinas, SP CEP 13081-970, Brazil</ce:textfn></ce:affiliation><ce:affiliation id="AFF2"><ce:label>b</ce:label><ce:textfn>CSL Food Science Laboratory, Norwich Research Park, Colney, Norwich NR4 7UQ, UK</ce:textfn></ce:affiliation><ce:affiliation id="AFF3"><ce:label>c</ce:label><ce:textfn>Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, CP 6121, Campinas SP CEP 13081-970, Brazil</ce:textfn></ce:affiliation><ce:correspondence id="CORR1"><ce:label>*</ce:label><ce:text>To whom correspondence should be addressed.</ce:text></ce:correspondence></ce:author-group><ce:date-received day="14" month="5" year="1997"></ce:date-received><ce:date-accepted day="9" month="1" year="1998"></ce:date-accepted><ce:abstract><ce:section-title>Abstract</ce:section-title><ce:abstract-sec><ce:simple-para>Sinensetin has been quantified in authentic samples of Brazilian orange juice. In addition, six further polymethoxylated flavones (PMFs) have been determined in terms of their relative amounts. The PMFs were extracted into toluene and analysed using reversed phase HPLC with detection at 340<ce:hsp sp="0.25"></ce:hsp>nm. Peak identification was based on the UV-visible spectra and the elution order described in the literature. Hand-squeezed orange juices contained a mean of 0.10 (SD 0.04) mg<ce:sup>−1</ce:sup> sinensetin with the highest concentrations found in Pera and Natal varieties. Commercial samples of frozen concentrated orange juice (FCOJ), frozen concentrated pulp-wash (FCOPW), retail FCOJ and retail freshly squeezed orange juice (FSOJ) typically contained at least ten times more sinensetin than those found for samples squeezed by hand. The PMFs peak area ratios for these sample classes were examined further using canonical discriminant analysis. This procedure could distinguish the hand-squeezed juices of Pera and Hamlin varieties from those of Natal and Valência. Similarly, hand-squeezed juices could be readily distinguished from the commercial samples of FCOJ, FCOPW, retail FCOJ and retail FSOJ.</ce:simple-para></ce:abstract-sec></ce:abstract></head></converted-article></istex:document></istex:metadataXml><mods version="3.6"><titleInfo><title>Polymethoxylated flavones in Brazilian orange juice</title></titleInfo><titleInfo type="alternative" contentType="CDATA"><title>Polymethoxylated flavones in Brazilian orange juice</title></titleInfo><name type="personal"><namePart type="given">A.M.</namePart><namePart type="family">Pupin</namePart><affiliation>Centro Pluridisciplinar de Pesquisas Quı́micas, Biológicas e Agrı́colas (CPQBA), Universidade Estadual de Campinas, CP 6171 Campinas, SP CEP 13081-970, Brazil</affiliation><description>To whom correspondence should be addressed.</description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">M.J.</namePart><namePart type="family">Dennis</namePart><affiliation>CSL Food Science Laboratory, Norwich Research Park, Colney, Norwich NR4 7UQ, UK</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">M.C.F.</namePart><namePart type="family">Toledo</namePart><affiliation>Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, CP 6121, Campinas SP CEP 13081-970, Brazil</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="research-article" displayLabel="Full-length article"></genre><originInfo><publisher>ELSEVIER</publisher><dateIssued encoding="w3cdtf">1998</dateIssued><copyrightDate encoding="w3cdtf">1998</copyrightDate></originInfo><language><languageTerm type="code" authority="iso639-2b">eng</languageTerm><languageTerm type="code" authority="rfc3066">en</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract lang="en">Sinensetin has been quantified in authentic samples of Brazilian orange juice. In addition, six further polymethoxylated flavones (PMFs) have been determined in terms of their relative amounts. The PMFs were extracted into toluene and analysed using reversed phase HPLC with detection at 340nm. Peak identification was based on the UV-visible spectra and the elution order described in the literature. Hand-squeezed orange juices contained a mean of 0.10 (SD 0.04) mg−1 sinensetin with the highest concentrations found in Pera and Natal varieties. Commercial samples of frozen concentrated orange juice (FCOJ), frozen concentrated pulp-wash (FCOPW), retail FCOJ and retail freshly squeezed orange juice (FSOJ) typically contained at least ten times more sinensetin than those found for samples squeezed by hand. The PMFs peak area ratios for these sample classes were examined further using canonical discriminant analysis. This procedure could distinguish the hand-squeezed juices of Pera and Hamlin varieties from those of Natal and Valência. Similarly, hand-squeezed juices could be readily distinguished from the commercial samples of FCOJ, FCOPW, retail FCOJ and retail FSOJ.</abstract><note type="content">Fig. 1: HPLC of PMFs from an orange juice extract. Chromatographic conditions: Column C18 Nucleosil 5μm (250×4.6mm i.d., Alltech), pre-column C18μm (7.5×4.6mm i.d., Alltech), mobile phase water:acetonitrile:tetrahydrofuran (53:43:3), flow 0.7mlmin−1, UV 340nm. Peak I sinensetin, II quercetogetin, III nobiletin, IV heptamethoxyflavone, V scutellarein, VI tangeretin.</note><note type="content">Fig. 2: Canonical discriminant analysis of several kinds of orange juice using PMF data (FCOJ: frozen concentrated orange juice; FCOPW: frozen concentrated orange pulp-wash; FSOJ: freshly squeezed orange juice).</note><note type="content">Table 1: Relative peak areas of PMFs and level of sinensetin (mgl−1) for the IHRM</note><note type="content">Table 2: Relative peak area of PMFs and sinensetin levels (mgl−1) in authentic hand-squeezed samples of orange juice (see Table 1 for peak identification)</note><note type="content">Table 3: Relative peak area of PMFs and sinensetin levels (mgl−1) in authentic samples of frozen concentrated orange juice (FCOJ) and in authentic samples of frozen concentrated pulp-wash (FCOPW), both diluted to 12° Brix (see Table 1 for peak identification)</note><note type="content">Table 4: Relative peak area of PMFs and sinensetin levels (mgl−1) in retail samples of frozen concentrated orange juice (RFCOJ), diluted to 12° Brix (see Table 1 for peak identification)</note><note type="content">Table 5: Relative peak area of PMFs and sinensetin levels (mgl−1) in retail samples of freshly squeezed orange (see Table 1 for peak identification)</note><note type="content">Table 6: Summary for peak ratio in authentic (hand-squeezed) and in authentic samples of orange juice from literature (see Table 1 for peak identification)</note><relatedItem type="host"><titleInfo><title>Food Chemistry</title></titleInfo><titleInfo type="abbreviated"><title>FOCH</title></titleInfo><genre type="journal">journal</genre><originInfo><dateIssued encoding="w3cdtf">199812</dateIssued></originInfo><identifier type="ISSN">0308-8146</identifier><identifier type="PII">S0308-8146(00)X0043-X</identifier><part><date>199812</date><detail type="volume"><number>63</number><caption>vol.</caption></detail><detail type="issue"><number>4</number><caption>no.</caption></detail><extent unit="issue pages"><start>435</start><end>600</end></extent><extent unit="pages"><start>513</start><end>518</end></extent></part></relatedItem><identifier type="istex">7A048ADF7C1C193CCCED50D5453020F95BE445C9</identifier><identifier type="DOI">10.1016/S0308-8146(98)00033-8</identifier><identifier type="PII">S0308-8146(98)00033-8</identifier><accessCondition type="use and reproduction" contentType="copyright">©1998 Elsevier Science Ltd</accessCondition><recordInfo><recordContentSource>ELSEVIER</recordContentSource><recordOrigin>Elsevier Science Ltd, ©1998</recordOrigin></recordInfo></mods></metadata><enrichments><istex:catWosTEI uri="https://api.istex.fr/document/7A048ADF7C1C193CCCED50D5453020F95BE445C9/enrichments/catWos"><teiHeader><profileDesc><textClass><classCode scheme="WOS">CHEMISTRY, APPLIED</classCode><classCode scheme="WOS">NUTRITION & DIETETICS</classCode><classCode scheme="WOS">FOOD SCIENCE & TECHNOLOGY</classCode></textClass></profileDesc></teiHeader></istex:catWosTEI></enrichments><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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