Rapid determination of minority organic acids in honey by high-performance liquid chromatography

Suárez-Luque, Silvia; Mato, Inés; Huidobro, J. F.; Simal-Lozano, J.; Sancho, M. Teresa

doi:10.1016/s0021-9673(02)00248-0

Cited by 99 publications

(54 citation statements)

References 13 publications

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“…Authentic standards of quinic acid (1-10 µg mL −1 ), malic acid (1-10 µg mL −1 ), citric acid (1-10 µg mL −1 ), maleic acid (0.5-10 µg mL −1 ) and fumaric acid (0.5-10 µg mL −1 ) were used to plot the calibration curve. 17 Vitamin C Approximately 1 g of the pulp of berries was homogenised repeatedly with 10 −2 mol L −1 metaphosphoric acid and centrifuged at 2200 × g for 5 min (Cooling Centrifuge C-30, REMI). The supernatant was filtered through a 0.45 µm filter and analysed immediately.…”

Section: Total Phenolics and Flavonoidsmentioning

confidence: 99%

Integrated processing of fresh Indian sea buckthorn (Hippophae rhamnoides) berries and chemical evaluation of products

et al. 2006

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An efficient pilot-scale process was developed to produce nutraceutical products from fresh sea buckthorn (Hippophae rhamnoides) berries. Fresh berries were subjected to high-pressure dewatering using a continuous screw press. The separated liquid phase containing 80-90% of pulp oil was clarified at 80 • C and centrifuged to obtain pulp oil, clear juice and sludge. The pulp oil yield was 2.7-2.8% of fresh berry weight with 66-70% extraction efficiency. The pulp oil was remarkably rich in carotenoids (2450-2810 mg kg −1 ), tocopherols (1409-1599 mg kg −1 ) and sterols (4096-4403 mg kg −1 ), with a characteristic fresh berry flavour and 16:1 as the major fatty acid (45.6-49.1%). The clear juice obtained was free from oil and contained high amounts of vitamin C (1683-1840 mg kg −1 ) and phytochemicals such as polyphenols (2392-2821 mg kg −1 ) and flavonoids (340-401 mg kg −1 ). Isorhamnetin (251-310 mg kg −1 ) was the major flavonoid in the juice, along with quercetin (77-81 mg kg −1 ) and kaempherol (12-16 mg kg −1 ). The juice was very acidic (pH 3), with high concentrations of organic acids (30.8-36.0 g kg −1 ). High-performance liquid chromatography profiling of organic acids revealed quinic acid (18.1-19.9 g kg −1 ) as the major acid in the juice. The seeds in the pressed cake were separated and extracted for oil using supercritical CO 2 .

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Section: Total Phenolics and Flavonoidsmentioning

confidence: 99%

Integrated processing of fresh Indian sea buckthorn (Hippophae rhamnoides) berries and chemical evaluation of products

et al. 2006

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“…However, there are rare reports concerning content and component of organic acids in fruit vinegars. High-performance liquid chromatography (HPLC), gas chromatography (GC), and capillary electrophoresis (CE) are the major methods for organic acids determination (Klampfl et al 1998;Yang and Choong 2001;Suárez-Luque et al 2002a;Chinnici et al 2005;Mato et al 2005). In spite of GC method having excellent separation and sensitivity, it often needs time-consuming derivatization steps and high operation temperature, which may cause artifacts and sample decomposition (Chinnici et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Various Preparation Methods for Determination of Organic Acids in Fruit Vinegars with a Simple Ion-Exclusion Liquid Chromatography

et al. 2011

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An ion-exclusion liquid chromatography with mobile phase 0.005 mol L −1 H 2 SO 4 and step flow rate gradient (0.2 mL min −1 in the first 40 min and 0.5 mL min −1 from 41 to 60 min) was used to determine 20 organic acids simultaneously at 17°C within 51 min. The peak resolutions (Rs) were 0.45∼3.02 and separation factors (α) were all higher than 1. Impurities in fruit vinegar executed with direct injection or C18 cartridge clean-up for analysis would influence the glutaric and oxalic acid measurement; however, SAX cartridge extraction could reduce the interferences (organic acid recoveries were 93.93∼99.98%). Acetic, ascorbic, citric, malic, and malonic acids were the major organic acids in fruit vinegars (apple, apple sparkling, plum, cranberry, and grape).

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“…Organic acid SPE has been applied to other matrixes like fruit juices (Chinnici et al, 2005), honey (Sua´rez-Luque et al, 2002b) and beer (Belke and Irwin in Alonso Garcia and Simal Ga´ndara, 2004). Sua´rez-Luque et al (2002a) report higher recovery rates when using an anion exchange SPE cartridge compared to a reversedphase (C18) cartridge for organic acids extraction from honey.…”

Section: Introductionmentioning

confidence: 99%

Application of solid-phase extraction to brewed coffee caffeine and organic acid determination by UV/HPLC

Rodrigues¹,

Marta²,

Maia³

et al. 2007

Journal of Food Composition and Analysis

129

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Rapid determination of minority organic acids in honey by high-performance liquid chromatography

Cited by 99 publications

References 13 publications

Integrated processing of fresh Indian sea buckthorn (Hippophae rhamnoides) berries and chemical evaluation of products

Integrated processing of fresh Indian sea buckthorn (Hippophae rhamnoides) berries and chemical evaluation of products

Comparison of Various Preparation Methods for Determination of Organic Acids in Fruit Vinegars with a Simple Ion-Exclusion Liquid Chromatography

Application of solid-phase extraction to brewed coffee caffeine and organic acid determination by UV/HPLC

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