Determination of Organic Acids in Fruit juices by UPLC

Abstract

Article InformationA reversed phase UPLC method for separation and quantification of organic acids (oxalic, citric, tartaric, malic and ascorbic and lactic acids) in fruit juices was developed. The chromatographic separation was performed with a Surveyor Thermo Electron system at 10°C by using a potassium dihydrogen orthophosphate buffer (pH3.1) as mobile phase, an Hypersil Gold a Q Analytical Column and diode array detection at λ=254 nm for ascorbic acid and λ=214 nm for the other organic acids. Organic acid profiles of seven species of fruits: sweet orange, white and red apple, lemon, lime, white and pink grape fruit were established. Species significantly affect the organic acid distribution of fruit juices. In all juices, the most abundant organic acid was citric acid, ranging from 5.22to 62.42g/l. Fruit juices are good sources of ascorbic acid (0.137-0.625g/l). The average ascorbic acid was the highest in lemon juice followed by sweet orange juice, sweetie and white grapefruit.

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

“…The pH of the gluten-free bread was reduced with the addition of DOP and DAP. Similar results were obtained by Majzoobi et al [47] for carrot pomace powder, where the pH value of gluten-free cakes was reduced due to the presence of organic acid [80], amino acids [81,82], and other acidic components.…”

Antifungal Activity of Biocontrol Agents In Vitro and Potential Application to Reduce Mycotoxins (Aflatoxin B1 and Ochratoxin A)

“…The mobile phases consisted of water (A) and ACN (B), both with 0.1% formic acid at 0.3 mL/min with gradient (0 min, 5% B; 30 min, 95% B; 35 min, 5% B). A Q-TOF-MS (6540 Agilent Ultra High-Definition Accurate Mass), with an Agilent Dual Jet Stream electrospray ionization interface (Dual AJS ESI) in negative mode, was used for mass spectrometry (MS) analysis [19,31,32].…”

Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent

“…For the analysis of organic acids, samples were properly diluted in water and were injected into the UHPLC (Khosravi et al ., 2015). UHPLC analysis was performed on a Jasco LC‐4000 UHPLC system (Hachioji, Japan) equipped with a pump (PU‐4285) and a photometric diode array detector (MD‐4010) using a 5 μL sample injection loop.…”