Application of capillary isotachophoresis for fruit juice authentication

A method using capillary isotachophoresis (ITP) was developed and applied for the determination of the anionic profile of orange juices with the aim to obtain some useful information on the authenticity or adulteration of imported and native beverage products. An EA 100 electrophoretic analyser (Villa-LABECO, Slovak Republic) was used for capillary isotachophoretic determination of anions in tested samples. More systems of leading and terminating electrolytes were used. Detection conductivity and UV detection at 254 nm were used. Sample injection volume was 30 microl. These systems allow one to determinate inorganic anions, organic acids and some additives--adulterants in anionic forms in orange juices. By capillary isotachophoretic determination the lengths or areas of characteristic zones were established and compared to authentic orange juices of different species and origin and with RSK reference values (Code of Practice). Special emphasis was placed on D-isocitric acid ITP determination as a reliable fruit juice authentication marker. The presented multicomponent analysis of orange juice authenticity according to ITP anionic profiles obtained by capillary isotachophoresis presents an alternative information source necessary for deciding about authenticity of the products.     

Epoxycarotenoids esters analysis in intact orange juices using two‐dimensional comprehensive liquid chromatography

In this work, the native carotenoid pattern of different orange juices was studied by LC×LC‐DAD/APCI‐IT‐TOF‐MS for the first time. Special attention was given to the epoxycarotenoids components. It has been already proposed that the relative proportions and composition of these epoxycarotenoids can be used to estimate the age and freshness of an orange juice. Re‐arrangements from 5,6‐ to 5,8‐epoxides can occur with time, partially due to the natural acidity of the juices. Thus, the study of these carotenoids in their intact form, that is, esterified with fatty acids, is of great interest. Besides, other free carotenoid and carotenoids esters were identified in seven different monovarietal orange juices and a commercial orange juice. Moreover, the higher separation power of the present LC×LC approach allowed a clearer identification of the compounds contained in the sample compared to the more commonly used approach which uses C₃₀ stationary phases in conventional LC, thanks to the attainment of clearer MS spectra due to the higher resolution and separation degree obtained in LC×LC. This method could also be used to establish authenticity markers among orange varieties that could be potentially used to prevent or detect adulterations or to establish ripeness indexes.     

Determination of saccharides in fruit juices by capillary electrophoresis and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry

A fast method for the detection of cheap sweeteners is presented. Detecting the adulteration of foods rich in carbohydrates is complicated by the presence of variety of commercial sweeteners that are designed to match exactly the major carbohydrate profiles of these foods. Electrophoretic and mass spectrometric assays for the determination of fruit juice authenticity were developed. Capillary zone electrophoresis with indirect detection was employed to detect adulteration of juices demonstrated by the ratio of the concentrations of major low molecular mass saccharides (glucose, fructose and sucrose). Traces of oligosaccharides, which are not present in the sugar profiles of citrus fruits but are present in inexpensive sweeteners, were evaluated as the other group of target compounds. The fast determination of oligomeric starch hydrolysates in a complex matrix was tested by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS) and applied to orange juice. MALDI-TOFMS was shown to be a suitable method for the identification of adulteration of fruit juices by starch hydrolysates. The effects of the presence of salts and low molecular mass saccharides on the detection of oligosaccharides by MALDI-TOFMS were studied. Low molecular mass saccharides and organic acids decrease the detectability of oligosaccharides by MALDI-TOFMS, but the concentration of maltooligosaccharides present in juices sweetened with starch hydrolysates is high enough to be detected with good sensitivity.     

Characterization and analysis of amino acids in orange juice by HPLC-MS/MS for authenticity assessment

Twenty protein α-amino acids have been used to detect adulterations in orange juices from Spanish oranges. An analytical method based on the use of normal-phase liquid chromatography coupled to mass spectrometry has been performed for detection and quantification of these compounds in this complex matrix. MS and MS/MS parameters were optimized and most abundant product ion of each amino acid were selected to be monitorized. Method performance is improved with the use of an Allure Acidix column in which mobile phase composition and flux were optimized. Good separation was achieved using water/acetonitrile (20:80) and water/methanol (10:90) at pH 3, with elution gradient. The method has been used to assess the presence of amino acids in different kinds of orange juice: packing orange juice from both frozen concentrates and recently squeezed oranges, and fresh sweet orange juice hand-squeezed in the laboratory just before the analysis. The differences in composition between the juices and the potential adulteration practices have been evaluated and discussed.     

Application of stepwise discriminant analysis to classify commercial orange juices using chiral micellar electrokinetic chromatography-laser induced fluorescence data of amino acids

The use of chiral amino acids content and stepwise discriminant analysis to classify three types of commercial orange juices (i.e., nectars, orange juices reconstituted from concentrates, and pasteurized orange juices not from concentrates) is presented. Micellar electrokinetic chromatography with laser-induced fluorescence (MEKC-LIF) and beta-cyclodextrins are used to determine L- and D-amino acids previously derivatized with fluorescein isothiocyanate (FITC). This chiral MEKC-LIF procedure is easy to implement and provides information about the main amino acids content in orange juices (i.e., L-proline; L-aspartic acid, D-Asp, L-serine, L-asparagine, L-glutamic acid, D-Glu, L-alanine, L-.arginine, D-Arg, and the non-chiral gamma-amino-n-butyric acid (GABA), i.e., gamma-aminobutyric acid). From these results, it is clearly demonstrated that some D-amino acids occur naturally in orange juices. Application of stepwise discriminant analysis to 26 standard samples showed that the amino acids L-Arg, L-Asp and GABA were the most important variables to differentiate the three groups of samples. With these three selected amino acids a 100% correct classification of the samples was obtained either by standard or by leave-one-out cross-validation procedures. These classification functions based on the content in L-Arg, L-Asp and GABA were also applied to nine test samples and provided an adequate classification and/or interesting information on these samples. It is concluded that chiral MEKC-LIF analysis of amino acids and stepwise discriminant analysis can be used as a consistent procedure to classify commercial orange juices providing useful information about their quality and processing. To our knowledge, this is the first report about the combined use of chiral capillary electrophoresis and discriminant techniques to classify foods.     

HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

Organic acids, sugars, phenolic compositions and antioxidant capacities of orange juice and orange wine obtained from the cv. Kozan of Turkey were determined. High-performance liquid chromatographic methods were used to identify and quantify of these compounds. Three organic acids (citric, malic and ascorbic acids) and three sugars (sucrose, glucose and fructose) were determined. The major organic acid was found as citric acid. With regard to sugars, sucrose was present in the largest amounts for orange juice and wine. A total of 13 phenolic compounds were identified and quantified in orange juice and wine, including hydroxybenzoic acids (2), hydroxycinnamic acids (5), and flavanones (6). Hesperidin, narirutin and ferulic acid were the most abundant phenolic compounds in orange juice and wine. Antioxidant activities of orange juice and wine were measured using the DPPH^• (2,2-diphenyl-1-picrylhydrazyl) assay, and the antioxidant capacity of orange juice was found to be higher than that of orange wine.     

Comparison of some additives used in the preparation of freeze-dried lemon juice candidate reference materials

The stability, storage, and distribution of certified reference materials which consist of liquid or frozen fruit juices is rather problematic. As a better alternative a stable orange juice powder has been obtained by freeze-drying to a moisture content below 0.4%. However, freeze-drying lemon juices resulted in unstable materials which collapsed into lumps after standing some weeks in brown bottles under argon. An additive was sought which can be used to obtain stable lemon juice powders without influence on important analytical parameters as amino acids, sugars, organic acids, minerals and flavanone glycosides. The additives pectin, hydroxy ethylcellulose, and hydroxypropyl methylcellulose were examined. Powders containing pectin quickly showed a loss of structure (collapse) and resulted in non-acceptable changes in amino acids, sugars or minerals compared to the original lemon juice. The addition of up to 3% hydroxypropyl methylcellulose seemed more promising, although some minor changes in the sugar and sodium concentration occurred.     

The Intehaction of Aqueous Solutions of Chlorine with Malic Acid,Tartaric Acid,and Various Fruit Juices: A Source of Mutagens

Abstract

The interactions of aqueous solutions of chlorine with some fruit acids (citric acid, DL-malic acid, arid L-tartaric acid) at different pH values were studied. Diethyl ether extraction followed by GC/MS analysis indicated that a number of mutagens (certain chlorinated propanones and chloral hydrate) are present as major products in some of these samples. A number of fruit juices (orange, grape, apple, pineapple, and grapefruit) were also treated with aqueous solutions of chlorine at their pH values. The products were analyzed by GC/MS. The same mutagens that were formed by the pure acids (citric acid and DL-malic acid) were identified as major products in ether extracts of these samples. Another mutagen, dichloroacetonitrile, was also identified as a minor product in some of these juice samples. All of the major products observed in the chlorination of all five fruit juices are potentially derived from reactions of aqueous solutions of chlorine with citric or malic acid and with trace amounts of acetaldehyde and acetone in the juices. The minor product, dichloroacetonitrile, is likely derived from the chlorination of certain amino acids in the fruit juices.     

Chiral separation of diastereomeric flavanone-7-O-glycosides in citrus by capillary electrophoresis

The 2S- and 2R-diastereomers of major flavanone-7-O-glycosides found in sweet orange (Citrus sinensis), mandarine (Citrus deliciosa), grapefruit (Citrus paradisi), lemon (Citrus limon), and sour or bitter orange juice (Citrus aurantium) were separated for the first time by chiral capillary electrophoresis (CE) employing various buffers with combined chiral selectors. Native cyclodextrins (CDs), neutral and charged CD derivatives were examined as chiral additives to the background electrolyte (BGE). Separation efficiency has not proved satisfactory with one single CD as chiral selector in the buffer, a full and simultaneous separation could often be achieved only by using combined buffer with two different CDs. Chiral separation of major flavanones in sweet orange, mandarine and grapefruit juices raised more difficulties than in lemon and sour orange juices as narirutin will not readily build complexes with most CDs. Diastereomeric flavanones of mature and immature grapefruits were compared and some differences were found: naringin showed different diastereomeric ratio and 2S-prunin appeared only in immature grapefruit. Marmalade was also examined by chiral CE. Its major flavanones corresponded to flavanone pattern of mixed sour and sweet oranges.     

Contactless conductivity detection of sodium monofluoroacetate in fruit juices on a CE microchip

Rapid and quantitative determination of sodium monofluoroacetate in diluted fruit juices (dilution 1:9 v/v in deionized water) and tap water was performed by microchip CE, using contactless conductivity detection. A separation buffer consisting of 20 mM citric acid and histidine at pH 3.5 enabled the detection of the monofluoroacetate (MFA) anion in diluted apple juice, cranberry juice, and orange juice without lengthy sample pretreatments. The analyte was very well separated from interfering anionic species present in juices and tap water. LODs in diluted juices and tap water were determined to be 125, 167, 138, and 173 microg/L for tap water, apple juice, cranberry juice, and orange juice, respectively, based upon an S/N of 3:1. Taking into account the dilution factor, the LODs for juice samples range from 1 to 2 mg/L, which is adequate for monitoring the toxicity of MFA in these juice beverages and tap water. The calibration curves for MFA in diluted fruit juices were linear over the range of 500 microg/L to 80 mg/L. The total analysis time for detecting the MFA anion in fruit juices was less than 5 min, which represents a considerable reduction in analysis time compared to other analytical methods currently used in food analysis.     

Determination of amino acid enantiomers in orange juices by chiral phase capillary gas chromatography

Summary The configurations of free amino acids (AAs) in orange juice beverages (commercial products of satisfactory and unsatisfactory quality), an orange juice concentrate (bulk product suspected of being adulterated), and in an orange juice that has been contaminated by addition ofLactobacillus plantarum as a model for microbial spoilage, were determined, after derivatization, by means of gas-liquid chromatography (GC) using fused-silica capillary columns coated with Chirasil-L-Val or Chirasil-D-Val as stationary phases. AAs were isolated from juices by treatment with Dowex WX8 ion-exchanger and were investigated, by GC, as theirN(O)-pentafluoropropionylorN(O)-trifluoroacetyl 1-propyl esters. It was found that the high quality orange juice beverage contained L-AAs exclusively whereas this juice, after fermentation withLactobacillus, contained free D-Ala (32.7%), D-Val (62.3%), D-Phe (20.0%), D-Glu (24.3%), D-Ser (2.6%), D-Asp (0.8%), and significant amounts of D-Pro [% D=100 D/(D+L)]. D-Ala (8.8%) and D-Ser (4.2%) were found in a sensory and analytically unsatisfactory orange juice beverage, whilst D-Ala (27.5%) and D-Ser (14.3%) were detected in the orange juice concentrate suspected of being adulterated.Although capillary GC on chiral stationary phases is regarded as being highly suitable for the determination of AA enantiomers in fruit juice beverages, detection of D-AAs is currently not considered as conclusive proof of fruit juice adulteration caused by addition of AA racemates since a non-microbial origin of D-AAs in the respective juice, or an original occurrence of D-AAs, in either the free, substituted, or peptide-bonded form in the fruits, cannot be excluded with certainty.Presented in part at the Deutscher Lebensmittelchemikertag, Sept. 18–21, 1990, Frankfurt and at the 14. Jahrestagung Deutscher Lebensmitteltechnologen, Nov. 15–17, 1990, Düsseldorf.     

Evaluation of a polymerase chain reaction-based heteroduplex assay for detecting the adulteration of processed orange juice with mandarin juice

A polymerase chain reaction (PCR)-based heteroduplex assay was evaluated for the detection of mandarin juice in processed orange juice. PCR amplification of a fragment of the chloroplast trnT-trnL intergenic spacer derived from mixtures of DNA extracted from orange and mandarin juice resulted in heteroduplex formation. The heteroduplex resulted from the co-amplification of a fragment containing an 8 base-pair indel that distinguished mixtures of orange and mandarin juice from orange juice and mandarin juice alone. The heteroduplex assay was evaluated against authentic juices obtained from different citrus species and confirmed that the marker was homogeneous within Citrus. The data obtained demonstrated maternal inheritance of chloroplast type in Citrus sp. and allowed the identification and confirmation of the maternal parentage of unknown and known citrus hybrids. Analysis of the quantitative potential of the PCR and polyacrylamide gel electrophoresis (PAGE) analysis demonstrated good repeatability with a coefficient of variation of 7.5%. Greatest sources of variance in experimental results were attributable to species and varietal differences in the levels of the PCR target. Mandarin juice contained approximately 18% (w/v) less PCR target sequence than did orange juice. The assay was tested in a blind trial using processed juices and correctly identified 20/22 samples with no false-positive results.     

Analytical monitoring of citrus juices by using capillary electrophoresis

A capillary electrophoretic method was developed to analyze simultaneously most citrus juice components in a single procedure. After filtration, sample components are separated with an uncoated capillary tubing and a 35 mM sodium borate buffer (pH 9.3) containing 5% (v/v) acetonitrile. Analyses were run at 21 kV and 23 degrees C. Compounds monitored regularly were the biogenic amine synephrine, some flavonoids (didymin, hesperidin, narirutin, neohesperidin, and naringin), the polyphenol phlorin, 3 UV-absorbing amino acids (tryptophan, phenylalanine, and tyrosine), ascorbic acid, an unidentified peak generated by heat and storage, and the preservatives sorbate and benzoate that can be added to citrus products. Separation can be achieved in 20 min, and each compound can be subsequently quantitated. Didymin, narirutin, and phlorin peaks were used with an artificial neural network to assess the volume of added pulp wash, a by-product of juice preparation. This method allows rapid monitoring of citrus juices, giving information on quality, freshness, and possible adulteration of the product. Similar procedures could be used to monitor other fruit juices and quantitate diverse juice blends.     

Determination of thiabendazole in fruit juices by a new monoclonal enzyme immunoassay

A competitive, indirect enzyme-linked immunosorbent assay (ELISA) for thiabendazole has been developed and applied to the analysis of fruit juices spiked with this fungicide. The immunoassay is based on a new monoclonal antibody derived from a hapten functionalized at the nitrogen atom in the 1-position of the thiabendazole structure. To our knowledge, such a structure has not been previously used to obtain antibodies to thiabendazole. The I50 value and the detection limit of the ELISA for standards were 0.2 and 0.05 ng/mL, respectively. Fruit juices were analyzed by diluting samples in assay buffer, without extraction or cleanup. Samples were not even centrifuged or filtered to remove fruit pulp. Under these conditions, the immunoassay was able to accurately determine thiabendazole down to 1 ng/mL in orange and grapefruit juices, down to 5 ng/mL in banana juice, and down to 20 ng/mL in apple and pear juices. Sensitivity differences of the ELISA were caused by the minimum dilution required by each juice to minimize matrix effects: 1/10 for orange and grapefruit juices, 1/50 for banana juice, and 1/100 for apple and pear juices. In an attempt to further increase the sensitivity of the immunoassay for matrixes showing the strongest interferences, apple and pear juices spiked with thiabendazole at low levels (1-20 ng/mL) were extracted with ethyl acetate before analysis. This simple procedure entailed a significant reduction of matrix effects, which in fact allowed us to determine accurately as low as 5 ng/mL thiabendazole in apple and pear juices. Irrespective of whether samples were analyzed by the direct dilution method or after extraction, the simplicity, sensitivity, and sample throughput of this monoclonal immunoassay makes it a very convenient method for the routine monitoring of thiabendazole residues in fruit juices.     

Influence of white reference measurement and background on the color specification of orange juices by means of diffuse reflectance spectrophotometry

The color of citrus beverages, in general, is related to the consumers' perception of flavor, sweetness, and other characteristics related to the quality of these products, so it is important to develop suitable methods for accurately assessing this attribute. In this study, the color of 2 different kinds of orange juices (ultrafrozen orange juices and orange juices from concentrate) were measured using different white references in order to demonstrate the influence of white reference measurement on the color parameters obtained. The results of this work indicated that the election of a wrong white reference measurement can affect dramatically the accuracy of the objective specification of orange juice color. Thus, the application of analysis of variance (alpha = 0.01) revealed that, in most cases, the parameters obtained were significantly different. In terms of color differences, the change of the background for the same white reference affected the measurements less than the changes of white references for the same background. On the other hand, important chromatic differences between the 2 types of orange juices studied were found.     

Simultaneous Carbohydrate Chromatography and Unsuppressed Ion Chromatography in Detecting Fruit Juices Adulteration

This paper is the first one investigating the simultaneous use of carbohydrate chromatography and ion chromatography to obtain in one run conclusive data on juice’s authenticity. A hybrid liquid chromatographic system with conductivity and differential refractive index detection, equipped with an Universal Cation 7u column for cation analysis and with a EC 250/4 Nucleodur 100-5 NH₂ RP column for carbohydrate analysis, was designed for this study. In less than 18 min, this configuration can separate simultaneously six cations (lithium, sodium, ammonium, potassium, magnesium and calcium) and four carbohydrates (fructose, glucose, saccharose and maltose). Commercial orange and apple juices obtained from the Romanian market were analyzed during this research.     

Chiral capillary electrophoresis-mass spectrometry of amino acids in foods

In this work, the development of a new chiral capillary electrophoresis-mass spectrometry (CE-MS) method to separate D- and L-amino acids is shown. On-line coupling between CE and MS is established through an electrospray-coaxial sheath flow interface. Enantiomer separation is achieved by using a cheap, nonvolatile, chiral selector as beta-cyclodextrin in the background electrolyte (BGE) together with a physically coated capillary that is aimed to prevent contamination of the electrospray. The capillary coating is simple and easy to obtain as it only requires flushing of the capillary with a polymer aqueous solution for 3 min. Optimization of CE parameters (pH of BGE, type and concentration of chiral selector, and capillary inner diameter) and electrospray-MS parameters (nature and flow rate of the sheath liquid, nebulizer pressure) is carried out. Two different derivatization protocols of amino acids using dansyl chloride (DNS) and fluorescein isothiocyanate (FITC) are compared in terms of MS sensitivity and chiral resolution. Under optimum CE-MS conditions it is observed that the MS sensitivity obtained for FITC- and DNS-amino acids is similar (with limit of detection (LOD) in the microM range, corresponding to amounts injected in the fmol range) while chiral resolution is better for FITC-amino acids. The optimized method is demonstrated to provide the simultaneous analysis of 15 selected amino acids (i.e., FITC-D/L-Asp, -Glu, -Ser, -Asn, -Ala, -Pro, -Arg, and FITC-gamma-aminobutyric acid (GABA) in a single chiral CE-MS run, corresponding to the main amino acids that can be found in orange. Moreover, as a result of the high resolution achieved, it is possible to detect down to 2% of D-Asp in the presence of 98% of L-Asp. The good possibilities of chiral CE-MS in food analysis are corroborated through the detection of the main amino acids in a commercial orange juice (i.e., FITC-L-Asp, -Glu, -Ser, -Asn, -Pro, -Arg, and the nonchiral FITC-GABA) as well as the determination of the fraudulent addition of synthetic amino acids (containing D- and L-forms) to a fresh orange juice.     

基于代谢组学技术的快速蒸发电离质谱与智能手术刀联用实时鉴别果汁掺伪方法研究

近年来,果汁掺伪问题日益突出。作为一种新型的实时鉴别方法,智能手术刀(IKnife)与快速蒸发电离质谱(REIMS)联用技术无需样品前处理即可解决这一问题。该文采用代谢组学指纹识别技术建立橙汁、苹果汁和葡萄汁的实时鉴别方法,并对其掺假水平进行预测。主成分分析-线性判别分析联用法建立的判别模型能够区分不同类型的果汁,排除20%交叉验证法的正确率为97.28%,未知样品实时鉴别正确率高达100%。筛选出不同果汁中的标志物,并对部分化合物进行鉴定。结果表明,此方法能够成功区分掺有10%-50%苹果汁和葡萄汁的橙汁。通过对比分析REIMS单极质谱和串联质谱(REIMS/MS)的检测结果,两种方法建立的偏最小二乘分析模型均能准确预测掺假水平(所有模型的R 2和Q 2均大于0.82)。与传统的REIMS方法相比,REIMS/MS的预测值更加精确。     

Determination of alpha hydroxy acids in fruits by capillary electrophoresis.

Alpha hydroxy acids, malic acid, citric acid, tartaric acid, glycolic acid and lactic acid, were analyzed simultaneously using capillary electrophoresis with direct UV detection at 200 nm. The separation was carried out with uncoated fused-silica (50 cm x 50 microns i.d.), pressure injection at 15 psi s and operated at -15 kV potential. The separation buffers were prepared with 180 mM Na2HPO4, 1 mM cetyltrimethylammonium bromide and 15% (v/v) methanol and adjusted to pH 7.2 by phosphoric acid. Validation was performed for citric acid and malic acid. The obtained parameters were adequate and the limits of detection were 2.5 and 5 micrograms ml-1 for citric acid and malic acid, respectively. AHAs from natural fruit juices (orange and grape) were determined and measured with this method.     

Evolving window zone selection method followed by independent component analysis as useful chemometric tools to discriminate between grapefruit juice, orange juice and blends

This study investigates the use of high resolution ¹H NMR as a suitable alternative to the standard chromatographic method for the determination of adulteration of orange juice (Citrus sinensis) with grapefruit juice (Citrus paradisi) based on flavonoid glycoside content. Fifty-nine orange juices (OJ), 23 grapefruit juices (GJ) and 10 blends (OG), obtained from local retail outlets were used to assess the performance of the ¹H NMR method. The work presented here introduces the Evolving Window Zone Selection (EWZS) function that holds promise for the automatic detection of spectral regions tailored to discriminate predefined groups. This technique was applied on the pre-processed ¹H NMR spectra of the 92 juices. Independent Component Analysis (ICA) is a good alternative to Principal Component Analysis (PCA) for recovering linearly-mixed unobserved multidimensional independent signals and has been used in this study to build supervised models that classify the samples into three categories, OJ, GJ, OG. The regions containing the known flavonoid glycoside markers were selected as well as another zone containing the signals of sucrose, α-glucose and other components that were tentatively attributed. ICA was applied on three different groups of selected variables and showed good results for both discrimination and interpretation of the signals. Up to 97.8% of the juices were correctly attributed. This method gave better results than the commonly used PCA method. In addition, the time required to carry out the ¹H NMR analysis was less than half the time of the standard chromatographic method.