Capillary electrophoresis for evaluating orange juice authenticity : a study on Spanish oranges
Identifieur interne : 002E62 ( Main/Exploration ); précédent : 002E61; suivant : 002E63Capillary electrophoresis for evaluating orange juice authenticity : a study on Spanish oranges
Auteurs : L. Saavedra [Espagne] ; F. J. Ruperez [Espagne] ; C. Barbas [Espagne]Source :
- Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2001.
Descripteurs français
- Pascal (Inist)
- Wicri :
English descriptors
- KwdEn :
Abstract
Fruit juices have very distinct organic acid profiles that can be used as fingerprints for establishing possible adulteration. Recently, our group developed and validated a capillary electrophoresis method using UV detection for determining citric, isocitric, tartaric, and malic acids in natural and commercial orange juices. Sample treatment consisted of only dilution and centrifugation or filtration. This method has been applied to evaluate these acids and their ratios in 63 samples of Navelina, the most common variety of Spanish oranges, over a three month period. This evaluation has been conducted to establish ranges of acid concentrations and to compare them with those found in commercial juices. The more reliable parameter, because of the lower variability in fresh samples, was found to be the citrate/isocitrate ratio with a value of 113 (RSD = 10%). Only one of nine ramdonly selected commercial juices presented values within the range of those of the population of just-pressed Navelina orange juice. Moreover, three of them had measurable tartrate values, which is not a natural component of orange juice, showing mixtures with cheaper fruits.
Affiliations:
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Boadilla del Monte, km 5,3</s1><s2>28668 Madrid</s2><s3>ESP</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ></inist:fA14><country>Espagne</country><placeName><region nuts="2" type="communauté">Communauté de Madrid</region></placeName></affiliation></author><author><name sortKey="Barbas, C" sort="Barbas, C" uniqKey="Barbas C" first="C." last="Barbas">C. Barbas</name><affiliation wicri:level="2"><inist:fA14 i1="01"><s1>Facultad de CC Experimentales y Técnicas, Universidad San Pablo-CEU, Urbanización Montepríncipe, Ctra. Boadilla del Monte, km 5,3</s1><s2>28668 Madrid</s2><s3>ESP</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ></inist:fA14><country>Espagne</country><placeName><region nuts="2" type="communauté">Communauté de Madrid</region></placeName></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">INIST</idno><idno type="inist">01-0164802</idno><date when="2001">2001</date><idno type="stanalyst">PASCAL 01-0164802 INIST</idno><idno type="RBID">Pascal:01-0164802</idno><idno type="wicri:Area/PascalFrancis/Corpus">000919</idno><idno type="wicri:Area/PascalFrancis/Curation">000085</idno><idno type="wicri:Area/PascalFrancis/Checkpoint">000902</idno><idno type="wicri:doubleKey">0021-8561:2001:Saavedra L:capillary:electrophoresis:for</idno><idno type="wicri:Area/Main/Merge">003058</idno><idno type="wicri:Area/Main/Curation">002E62</idno><idno type="wicri:Area/Main/Exploration">002E62</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Capillary electrophoresis for evaluating orange juice authenticity : a study on Spanish oranges</title><author><name sortKey="Saavedra, L" sort="Saavedra, L" uniqKey="Saavedra L" first="L." last="Saavedra">L. Saavedra</name><affiliation wicri:level="2"><inist:fA14 i1="01"><s1>Facultad de CC Experimentales y Técnicas, Universidad San Pablo-CEU, Urbanización Montepríncipe, Ctra. Boadilla del Monte, km 5,3</s1><s2>28668 Madrid</s2><s3>ESP</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ></inist:fA14><country>Espagne</country><placeName><region nuts="2" type="communauté">Communauté de Madrid</region></placeName></affiliation></author><author><name sortKey="Ruperez, F J" sort="Ruperez, F J" uniqKey="Ruperez F" first="F. J." last="Ruperez">F. J. Ruperez</name><affiliation wicri:level="2"><inist:fA14 i1="01"><s1>Facultad de CC Experimentales y Técnicas, Universidad San Pablo-CEU, Urbanización Montepríncipe, Ctra. Boadilla del Monte, km 5,3</s1><s2>28668 Madrid</s2><s3>ESP</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ></inist:fA14><country>Espagne</country><placeName><region nuts="2" type="communauté">Communauté de Madrid</region></placeName></affiliation></author><author><name sortKey="Barbas, C" sort="Barbas, C" uniqKey="Barbas C" first="C." last="Barbas">C. Barbas</name><affiliation wicri:level="2"><inist:fA14 i1="01"><s1>Facultad de CC Experimentales y Técnicas, Universidad San Pablo-CEU, Urbanización Montepríncipe, Ctra. Boadilla del Monte, km 5,3</s1><s2>28668 Madrid</s2><s3>ESP</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ></inist:fA14><country>Espagne</country><placeName><region nuts="2" type="communauté">Communauté de Madrid</region></placeName></affiliation></author></analytic><series><title level="j" type="main">Journal of agricultural and food chemistry : (Print)</title><title level="j" type="abbreviated">J. agric. food chem. : (Print)</title><idno type="ISSN">0021-8561</idno><imprint><date when="2001">2001</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">Journal of agricultural and food chemistry : (Print)</title><title level="j" type="abbreviated">J. agric. food chem. : (Print)</title><idno type="ISSN">0021-8561</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Adulteration</term><term>Authentication</term><term>Biochemical marker</term><term>Capillary electrophoresis</term><term>Chemical composition</term><term>Citric acid</term><term>Citrus sinensis</term><term>Measurement method</term><term>Orange juice</term><term>Ratio</term><term>Spain</term></keywords><keywords scheme="Pascal" xml:lang="fr"><term>Méthode mesure</term><term>Authentification</term><term>Jus d'orange</term><term>Adultération</term><term>Electrophorèse capillaire</term><term>Composition chimique</term><term>Ratio</term><term>Citrus sinensis</term><term>Citrique acide</term><term>Espagne</term><term>Isocitrique acide</term><term>Marqueur biochimique</term></keywords><keywords scheme="Wicri" type="geographic" xml:lang="fr"><term>Espagne</term></keywords><keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Ratio</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Fruit juices have very distinct organic acid profiles that can be used as fingerprints for establishing possible adulteration. Recently, our group developed and validated a capillary electrophoresis method using UV detection for determining citric, isocitric, tartaric, and malic acids in natural and commercial orange juices. Sample treatment consisted of only dilution and centrifugation or filtration. This method has been applied to evaluate these acids and their ratios in 63 samples of Navelina, the most common variety of Spanish oranges, over a three month period. This evaluation has been conducted to establish ranges of acid concentrations and to compare them with those found in commercial juices. The more reliable parameter, because of the lower variability in fresh samples, was found to be the citrate/isocitrate ratio with a value of 113 (RSD = 10%). Only one of nine ramdonly selected commercial juices presented values within the range of those of the population of just-pressed Navelina orange juice. Moreover, three of them had measurable tartrate values, which is not a natural component of orange juice, showing mixtures with cheaper fruits.</div></front></TEI><affiliations><list><country><li>Espagne</li></country><region><li>Communauté de Madrid</li></region></list><tree><country name="Espagne"><region name="Communauté de Madrid"><name sortKey="Saavedra, L" sort="Saavedra, L" uniqKey="Saavedra L" first="L." last="Saavedra">L. Saavedra</name></region><name sortKey="Barbas, C" sort="Barbas, C" uniqKey="Barbas C" first="C." last="Barbas">C. Barbas</name><name sortKey="Ruperez, F J" sort="Ruperez, F J" uniqKey="Ruperez F" first="F. J." last="Ruperez">F. J. Ruperez</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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