Optimization of the determination of organic acids and sugars in fruit juices by ion-exclusion liquid chromatography

Chinnici, Fabio; Spinabelli, U.; Riponi, Claudio; Amati, A.

doi:10.1016/j.jfca.2004.01.005

Cited by 174 publications

(131 citation statements)

References 25 publications

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“…Table 1 shows a summary of the optimum conditions of the chromatographic separation and the solid phase extraction. The optimization of the solid phase extraction protocol using strong anion exchange phases coincides with published works, which have been used to determine organic acids and sugars in fruit juice matrix [23].…”

Section: Extraction Methods Optimizationsupporting

confidence: 69%

“…Treatments of samples were based on solid phase extraction methods for determining organic acids and sugars in food samples. Among the principal resins or phases used, the one that is most commonly used is the strong anion exchange column for the determination of organic acids in wine, coffee, and biological samples [20][21][22] and for the determination organic acids and sugars in juice samples [23]. It has also been used in reversed-phase C-18 columns in the determination of organic acids in milk, tobacco, coffee, propolis samples and marine products [24][25][26][27][28].…”

Section: Introductionmentioning

confidence: 99%

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Recyclable Acidic Br0nsted Ionic Liquid Catalyzed Synthesis of Quinoxaline

Tejeswararao

2016

J. Chil. Chem. Soc.

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In this work, high-performance liquid chromatography (HPLC-UV/RID) is applied to the simultaneous determination of acetic acid, formic acid, acetol, glyoxal, glycolaldehyde and levoglucosan in a by-product in an aqueous liquid phase that is produced by the Hydrothermal Carbonization (HTC) process and in an aqueous bio-oil phase, which comes from a fast pyrolysis process. Both processes were run in forest biomass.For the development and optimization of the proposed method, some chromatographic columns were evaluated based on separation principles of reversed phase and ionic exclusion, although it was previously performed with a solid phase extraction (SPE) process.Concentrations of acetic and formic acids in the liquids of the HTC process ranged from 0.26 to 1.5 % and from 0.14 to 2.7 %, respectively. Concentrations of acetic and formic acids, levoglucosan and glycolaldehyde in the aqueous bio-oil phases ranged from 0.4 -4.6 %, 0.4 -1.4 %, 0.13 -2.5 % and 0.5 -3.5%, respectively.

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Section: Extraction Methods Optimizationsupporting

confidence: 69%

Section: Introductionmentioning

confidence: 99%

Recyclable Acidic Br0nsted Ionic Liquid Catalyzed Synthesis of Quinoxaline

Tejeswararao

2016

J. Chil. Chem. Soc.

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“…As a reference value, it could be observed that Elkins et al (Elkins, 1997), in a compositional characterization of commercially produced pineapple juice concentrate, reported for citric acid a value of 3%. Chinnici et al (Chinnici, 2005), reported in a more recent study, amounts varying from 0.52 to 5.61 g/L for ascorbic acid content.…”

Section: Resultsmentioning

confidence: 89%

“…Klockow et al (Klockow, 1994) measured levels between 2.27 and 2.43 g/100 mL, while Karadeniz and Ekşi (Karadeniz, 2002) reported the levels of glucose in apple juices ranged between 0.93 and 3.22 g/100 mL while for fructose values were in a range 6.61-9.60 g/100 mL. Rodriguez et al (Rodriguez, 2001) reported values of glucose between 2.78 g/100 mL and 3.18 g/100 mL and more recently Chinnici et al (Chinnici, 2005) reported for glucose values between 2.46 g/100 mL and 6.27 g/100 mL, and, for fructose, values between 2.22 and 7.54 g/100 mL. Eisele and Drake (Eisele, 2005) reported an average value of 2.01 g/100 mL and 5.69 g/100 mL for glucose and fructose, respectively.…”

Section: Resultsmentioning

confidence: 98%

Antioxidant Activity and Quality of Apple Juices and Puree After in vitro Digestion

Santini¹,

Romano²,

Meca³

et al. 2014

JFR

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Dietary recommendations include the consumption of fresh apples and processed apple based products mainly for the antioxidant properties associated to the polyphenols, and vitamin C content. Thermal treatment, generally used to extend shelf life of fruit based foodstuff, can affect the quality. 5-hydroxymethylfurfural (5-HMF), reducing sugars, ascorbic acid, and the total antioxidant activity in bio available fraction after in vitro digestion, have been evaluated in 16 apple-based nectars (fruit content: 30-60%), 15 apple-based juices (fruit content 100%) and 5 apple-based puree. Observed data indicate a 5-HMF values ranging from 0.06 mg/L in juices to 28.61 mg/L in nectars. The reducing sugar amount did not vary significantly between the three analysed typology of apple derivatives, while the ascorbic acid content was quite high compared to reported literature data. The antioxidant activity after an in vitro digestion showed values ranging from 0.21 to 7.68 mmol of Trolox in juices, and puree, respectively.

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“…For this process, the samples were filtered through a0.20-µm filter paper, diluted with deionized distilled water, and injected directly into the HPLC equipment (Thermo Dionex UltiMate 3000 Series, ThermoScientific, ABD). The HPLC analysis of sugars was performed on equipment consisting of refractive index detector (RefractoMax 520, ERC Inc., Japan) and Hypersil GDLD Amino column (150 mm x 4.6 mm, ThermoScientific, USA) at a flow rate of 0.1 ml/min (Chinnici et al, 2005). AcetonitrileI:distilled water (80I: 20) mixture was used as a mobile phase.…”

Section: Quality Attributesmentioning

confidence: 99%