Determination of Organic Acids in Natural and Commercial Orange Juices by HPLC/DAD

Year 2017, Volume: 45 Issue: 3, 411 - 416, 01.09.2017

Ebru Büyüktuncel Özlem Kalkan Emine Şahin

Abstract

This study aimed to develope a simple reversed-phase HPLC method for simultaneous determination of organic acids in natural and commercial orange juices. The chromatographic separation of these compounds was performed in a single run by using isocratic mobile phase consisting of 10 mM KH2PO4 pH=2.2 at room temperature, with flow rate of 1 mL.min-1 within 10 min on Inertsil ODS-4 C18 column 250 x 4.0 mm, 5μm . An ultraviolet absorption at 210 nm and 245 nm was monitored. Linearity of calibration, accuracy, precision were examined as parts of the method validation. It has been found that the levels of organic acids in natural juices were higher than in commercial juices.

Keywords

Determination of organic acids , orange juices , HPLC/DAD

Doğal ve Ticari Portakal Sularındaki Organik Asitlerin HPLC/DAD Yöntemiyle Tayini

Abstract

B u çalışma, doğal ve ticari portakal sularında, organik asitlerin eş zamanlı olarak tayini için basit bir ters faz HPLC yöntemi geliştirmeyi amaçlamıştır. Bileşiklerin kromatografik ayrımı izokratik olarak 10 mM KH2PO4 pH= 2.2 hareketli fazıyla, oda sıcaklığında, 1 mL.min-1 akış hızında, 10 dakika içinde ve Inertsil ODS4 C18 kolonda 250 x 4.0 mm, 5μm , gerçekleşmiştir. Ultraviyole absorpsiyon 210 ve 245 nm dalgaboyunda izlenmiştir. Doğrusallık, doğruluk, kesinlik gibi parametreler belirlenerek yöntem valide edilmiştir. Doğal meyve sularındaki organik asit seviyesinin, ticari meyve sularından daha yüksek olduğu bulunmuştur

Keywords

Organik asit tayini , portakal suları , HPLC/DAD

References

• 1. V. Nour, I. Trandafir, and M.E. Ionica, HPLC organic acid analysis in different citrus juices under reversed phase conditions, Not. Bot. Hort. Agrobot. Cluj., 38 (2010) 44-48.
• 2. R. Scherer, A.C.P. Rybkaa, C.A. Ballusa, A.D. Meinharta, J.T. Filhob, H.T. Godoy, Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices, Food Chem., 135 (2012) 150-154.
• 3. G.H. Shui, and L.P. Leong, Separation and determination of organic acids and phenolic compounds in fruit juices and drinks by highperformance liquid chromatography, J Chromatogr. A, 977 (2002) 89-96.
• 4. S.C. Cunha, J.O. Fernandes, and I.M.P.L.V.O. Ferreira, HPLC/UV determination of organic acids in fruit juices and nectars, Eur. Food Res. Technol., 214 (2002) 67-71.
• 5. A. Kotani, Y. Miyaguchi, E. Tomita, K. Takamura and F. Kusu, Determination of organic acids by high-performance liquid chromatography with electrochemical detection during wine brewing, J. Agric. Food Chem., 52 (2004) 1140-1144.
• 6. P. Flores, P. Hellín, J. Fenoll, Determination of organic acids in fruits and vegetables by liquid chromatography with tandem-mass spectrometry, Food Chem., 132 (2012) 1049-1054.
• 7. F. Chinnici, U. Spinabelli, C. Riponi, A. Amati, Optimization of the determination of organic acids and sugars in fruit juices by ion-exclusion liquid chromatography, J. Food Comp. Anal., 18 (2005) 121- 130.
• 8. H. Kelebek, S. Selli, A. Canbas, T. Cabaroglu, HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan, Microchem. J., 91 (2009) 187–192.
• 9. ICH Steering Committee, Validation of analytical procedures: text and methodology, Q2 (R1) (2005) 1-17.