Comparison of Proline and Arginine Contents of Pomegranate and Grape Juices in Turkey for the Detection of Juice Adulteration

Abstract

Pomegranate is a fruit that is very popular at the moment due to its many reported health benefit effects. Consumer demands increased to 100% pomegranate juices. Pomegranate juice is subject to adulteration due to its high price. Grape juices are one of the juices used for the pomegranate adulteration. In this study, the contents of major amino acids of grape, i.e. proline and arginine were compared to corresponding amino acids of pomegranate using a micellar electrokinetic chromatographic analysis method coupled with laser induced fluorescence detection. Arginine was found significantly p 0.001 higher in grape juices compared to pomegranate juices. This amino acid was proposed a possible grape adulteration marker for pomegranate juices.

Keywords

• Pomegranate,grape,adulteration,MEKC-LIF

Meyve Sularında Tağşişin Saptanmasında Bir Yöntem Olarak Türkiye’de Üretilen Bazı Nar ve Üzüm Sularındaki Prolin ve Arginin Miktarlarının Karşılaştırılması

Abstract

N ar, sağlığa olan faydaları ile son zamanlarda popüler hale gelmiş bir meyvedir. Artan tüketici talepleri %100 nar suları yönündedir. Nar suyu, pahalı olması nedeniyle gıda hilelendirmesine maruz kalmaktadır. Üzüm suları, nar suyu hilelendirmesinde kullanılan meyve sularından biridir. Bu çalışmada, üzümün başlıca aminoasitlerinden olan prolin ve arjinin miktarları, bu aminoasitlerin nardaki karşılıkları ile lazer indüklenmiş floresans detektör ile birleştirilmiş misel elektrokinetik kromatografi tekniği kullanılarak karşılaştırılmıştır. Üzüm sularındaki arjinin miktarı, nar sularındakine nazaran anlamlı derecede p < 0.001 yüksek bulunmuştur. Bu aminoasit üzüm ile hilelendirilmiş nar sularının tespitinde muhtemel bir gösterge olarak önerilmiştir

Keywords

• Nar,üzüm,tağşiş,MEKC-LIF

References

1. 1. M. Viuda-Martos, J. Fernandez-Lopez, J.A. PerezAlvarez, Pomegranate and its many functional components as related to human health: a review, Compr. Rev. Food Sci. F., 9 (2010) 635-654.
2. 2. Z. Kalaycıoğlu, F.B. Erim, Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide, Food Chem., 221 (2017) 496-507.
3. 3. V.M. Adhami, N. Khan, H. Mukhtar, Cancer chemoprevention by pomegranate: laboratory and clinical evidence, Nutr. Cancer, 61 (2009) 811-815.
4. 4. M.N. Al-Muammar, F. Khan, The preventive role of the pomegranate (Punica granatum), Nutrition, 28 (2012) 595-604.
5. 5. M. Castro-Puyana, V. Garcia-Canas, C. Simo, A. Cifuentes, Recent advances in the application of capillary electromigration methods for food analysis and foodomics, Electrophoresis, 33 (2012) 147-167.
6. 6. P. Melgarejo, D.M. Salazar, F. Artes, Organic acids and sugars composition of harvested pomegranate fruits, Eur. Food Res. Technol., 21 (2000) 185-190.
7. 7. E. Poyrazoğlu, V. Gökmen, N. Artık, Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey, J. Food Compos. Anal., 15 (2002) 567-575.
8. 8. F. Tezcan, M. Gültekin-Özgüven, T. Diken, B. Özçelik, F.B. Erim, Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices, Food Chem., 115 (2009) 873-877.

9. 9. M. Dafny-Yalin, I. Glazer, I. Bar-Ilan, Z. Kerem, D. Holland, R. Amir, Color, sugars and organic acids composition in aril juices and peel homogenates prepared from different pomegranate accessions, J. Agr. Food Chem., 7 (2012) 4342-4352.
10. 10. N. Hasnaoui, R. Jbir, M. Mars, M. Trifi, A. Kamal-Eldin, P. Melgarejo, F. Hernandez, Organic acids, sugars, and anthocyanins contents in juices of Tunisian pomegranate fruits. Int. J. Food Proc., 14 (2011) 741- 757.
11. 11. P. Legua, P. Melgarejo, J.J. Martinez, R. Martinez, F. Hernandez, Evaluation of Spanish pomegranate juices: organic acids, sugars, and anthocyanins, Int. J. Food Proc., 14 (2012) 481-494.
12. 12. M. Gündoğdu, H. Yılmaz, Organic acid, phenolic profile and antioxidant capacities of pomegranate (Punica granatum L.) cultivars and selected genotypes, Sci. Hortic. 143 (2012) 38-42.
13. 13. P. Mena, C. Garcia-Viguera, J. Navarro-Rico, D.A. Moreno, D. Saura, N. Marti, Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain, J. Sci. Food Agr., 9 (2011) 1893-1906.
14. 14. F. Tezcan, S. Uzaşçı, G. Uyar, N. Öztekin, F.B. Erim, Determination of amino acids in pomegranate juices and fingerprint for adulteration with apple juices, Food Chem., 141 (2013) 1187-1191.
15. 15. Y. Zhang, D. Krueger, R. Durst, R. Lee, D. Wang, N. Seeram, D. Heber, International multidimensional authenticity specification (IMAS) algorithm for detection of commercial pomegranate juice adulteration, J. Agric. Food Chem., 57 (2009) 2550– 2557.
16. 16. N. Nuncio-Jauregui, A. Calin-Sanchez, F. Hernandez, A.A. Carbonell-Barrachina, Pomegranate juice adulteration by addition of grape or peach juices, J. Sci. Food Agric., 94 (2014) 646-655.
17. 17. R. Boggia, M.C. Casolino, V. Hysenaj, P. Oliveri, P. Zunin, A screening method based on UV–Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices, Food Chem., 140 (2013) 735-741.
18. 18. L.Y. Ma, H.Y. Wang, H. Xie, L.X. Xu, A long lifetime chemical sensor: study on fluorescence property of fluorescein isothiocyanate and preparation of pH chemical sensor, Spectrochim. Acta Part A, 60 (2004) 1865–1872.
19. 19. H. Li, X. Liang, L. Feng, Y. Liu, H. Wang, A simple and fast method for arginine determination in grape juice, J. Food Drug Anal., 16 (2008) 53-58.
20. 20. D. Long, K.L. Wilkinson, K. Poole, D.K. Taylor, T. Warren, A.M. Astorga, V. Jiranek, Rapid method for proline determination in grape juice and wine, J. Agric. Food Chem., 60 (2012) 4259−4264.
21. 21. H. Halilova, N. Yıldız, Does climate change have an effect on proline accumulation in pomegranate (Punica granatum L.) fruits?, Sci. Res. Essays, 4 (2009) 1543-1546.
22. 22. O. Lamikanra, A.K. Kassa, Changes in the free amino acid composition with maturity of the noble cultivar of Vitis rotundifolia Michx. grape, J. Agric. Food Chem., 47 (1999) 4837-4841.
23. 23. S.E. Spayd, R.L. Wample, R.G. Evans, R.G. Stevens, B.J. Seymour, C.W. Nagel, Nitrogen fertilization of white riesling grapes in washington must and wine composition, Am. J. Enol. Vitic., 45 (1994) 134-142.