The Application of Amino Acid Composition to the Characterization of Citrus Juice

Vandercook, Carl E.; Price, R. L.

doi:10.1111/j.1365-2621.1972.tb02644.x

Cited by 12 publications

(9 citation statements)

References 8 publications

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“…parameter for estimating juice content in commercial citrus juices and detection of adulterations (Vandercook and Price, 1972).…”

mentioning

confidence: 99%

Characterization of elementary wines of Vitis vinifera varieties by pattern recognition of free amino acid profiles

Vasconcelos¹,

Neves²

1989

J. Agric. Food Chem.

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The free amino acid compositions of 42 elementary wines obtained from eight Portuguese Vitis vinifera varieties were studied over a 7-year period. The wine free amino acid profiles were obtained by capillary gas chromatography of the N-heptafluorobutyryl isopropyl esters. All the V. vinifera varieties were grown in the same vineyard, under identical conditions. The elementary wines were made under fixed standard procedures. Chemical data were treated by pattern recognition techniques, involving hierarchical clustering, principal-component analysis, and discriminant analysis. The free amino acid compositions of the elementary wines are correlated to the corresponding ori@nal grape varieties in the 42 cases studied.

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“…parameter for estimating juice content in commercial citrus juices and detection of adulterations (Vandercook and Price, 1972).…”

mentioning

confidence: 99%

Characterization of elementary wines of Vitis vinifera varieties by pattern recognition of free amino acid profiles

Vasconcelos¹,

Neves²

1989

J. Agric. Food Chem.

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“…The observed value of free amino acid was 24.35± 0.0225 μg/ml on peel extract of ripening large sample P(L 1 ); however, Vandercook and Price [32] study on orange juice and citrus juice (6.5±2.0, 16.6±4.6 meq/ml) exhibits higher value w.r.t to above result. Free fatty acid value of 373.9 (μg KOH/ml) is reported in pulp extract of ripening large sample Pu(L 2 ) (Table 1),reportedly, Caroline and Neuza [4] found to have free fatty acid of 0.27 ± 0.03a meq/kg in Valencia orange that is predominantly higher in comparison to the values obtained in the above citrus sample.…”

Section: Resultsmentioning

confidence: 71%

Anatomical and Physiological Responses of Citrus megaloxycarpa Lush.: a Cryptic Species of Northeast India

Jerang

Kumari

Borthakur

et al. 2022

Appl Biochem Biotechnol

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In the historical mysteries and present pandemic situation, the use of citrus fruits makes it rise high among other fruits. Citrus has a significant role in dietary and medicinal purposes from time immemorial and widely acknowledged for its therapeutic properties. Citrus megaloxycarpa Lush. is an unspecified sibling of the citrus family. The present work highlights the biochemical, antimicrobial, and anticancerous potential of cryptic species indigenous to Northeast India. The research was done on peel; P(L 1 ) and pulp; Pu(L 2 ) extracts of ripe large and peel; P(L 1 ) and pulp; Pu(L 2 ) extracts unripe small varieties respectively. The extract of the Pu(L 2 ) has the highest total soluble sugar (9.174±0.006741 μg/ml) whereas the extract of P(S 1 ) demonstrated high protein concentration (8.074±0.0567 μg/ ml). The total carbohydrate content also varied in the extracts; the extract of P(L 1 ) showed (8.326±0.003844 μg/ml). P(L 1 ) have high free amino acid content (24.35±0.0225μg/ml) and high free fatty acid exhibited on P(L 2 ) (0.3739±0.05774 μg/ml). The total DPPH scavenging activity was compared for the extracts, where the extract of Pu (S 1 ) exhibits highest activity 73.80% and 0.6577 of logIC50 value. The highest total antioxidant capacity displays 150±0.333 in P(L 1 ). The MIC value was calibrated (30%, 35%, 40%, 45%) (v/v) and found to be maximum in P(L 2 ) (0.695) and minimum in P(L 1 ) (0.163) against Salmonella typhi and Escherichia coli. MTT assay showed highest viability rate of 94.32% and toxicity rate of 8.56% achieved on mouse lung cancerous cell. It is quite obvious from the present research that Citrus megaloxycarpa Lush. has a great scope at industrial level for developing therapeutic drugs.

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“…All of the aforementioned potential precursors exist at very low concentrations. For example, methionine is one of the lowest concentration amino acids in citrus juices 25 found at only 0.1% of total amino acids.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Methanethiol, an Off-Flavor Produced from the Thermal Treatment of Mandarin Juices: A Study of Citrus Sulfur Volatiles

Cheng

Rouseff

et al. 2020

J. Agric. Food Chem.

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The off-flavor produced after thermal stabilization of mandarin (Citrus reticulata, Blanco) juices has limited the production of commercial juices. Methanethiol, a putrid-smelling sulfur volatile, has been identified for the first time in heated mandarin juices. Identification was achieved using a combination of capillary gas chromatography with two dissimilar columns and a dual sulfur-specific pulsed flame photometric detector and selected ion mass spectrometry detection. Static headspace solid-phase microextraction quantitation found that average odor activity values (OAVs) in heated juices were 25.5 for methanethiol compared to 10.8 for dimethyl sulfide. OAVs for methanethiol and dimethyl sulfide in fresh juices were ND (not detected) and 5.5, respectively. Hydrogen sulfide, carbonyl sulfide, carbon disulfide, and dimethyl disulfide were also identified and quantitated. Thermal decomposition studies of nonvolatile sulfur-containing potential precursors indicated that methionine was the major source of methanethiol. Additional heating studies with model juices demonstrated that ascorbic acid greatly accelerated the formation of methanethiol and methional, as well as dimethyl di and tri sulfides.

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The Application of Amino Acid Composition to the Characterization of Citrus Juice

Cited by 12 publications

References 8 publications

Characterization of elementary wines of Vitis vinifera varieties by pattern recognition of free amino acid profiles

Characterization of elementary wines of Vitis vinifera varieties by pattern recognition of free amino acid profiles

Anatomical and Physiological Responses of Citrus megaloxycarpa Lush.: a Cryptic Species of Northeast India

Methanethiol, an Off-Flavor Produced from the Thermal Treatment of Mandarin Juices: A Study of Citrus Sulfur Volatiles

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