Abstract
A 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 5.22 to 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.DOI: http://dx.doi.org/10.3126/ijls.v9i5.12690
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call