Optimisation of analytical methods for the characterisation of oranges, clementines and citrus hybrids cultivated in Spain on the basis of their composition in ascorbic acid, citric acid and major sugars
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http://hdl.handle.net/10045/37269
Títol: | Optimisation of analytical methods for the characterisation of oranges, clementines and citrus hybrids cultivated in Spain on the basis of their composition in ascorbic acid, citric acid and major sugars |
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Autors: | Carballo Marrero, Silvia | Zingarello, Fabrizio A. | Maestre, Salvador E. | Todolí Torró, José Luis | Prats Moya, Soledad |
Grups d'investigació o GITE: | Análisis de Polímeros y Nanomateriales | Análisis de Alimentos |
Centre, Departament o Servei: | Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología |
Paraules clau: | Ascorbic acid | Citrus | HPLC | Organic acids | Sucrose |
Àrees de coneixement: | Química Analítica | Nutrición y Bromatología |
Data de publicació: | de gener-2014 |
Editor: | Institute of Food Science and Technology |
Citació bibliogràfica: | International Journal of Food Science and Technology. 2014, 49(1): 146-152. doi:10.1111/ijfs.12289 |
Resum: | Three HPLC methods were optimised for the determination of citric acid, succinic acid and ascorbic acid using a photodiode array detector and fructose, glucose and sucrose using a refractive index in twenty eight citrus juices. The analysis was completed in <16 min. Two different harvests were taken into account for this study. For the season 2011, ascorbic acid content was comprised between 19.4 and 59 mg vitamin C/100 mL; meanwhile for the season 2012, the content was slightly higher for most of the samples ranging from 33.5 to 85.3 mg vitamin C/100 mL. Moreover, the citric acid content in orange juices ranged between 9.7 and 15.1 g L−1, while for clementines the content was clearly lower (i.e. from 3.5 to 8.4 g L−1). However, clementines showed the highest sucrose content with values near to 6 g/100 mL. Finally, a cluster analysis was applied to establish a classification of the citrus species. |
URI: | http://hdl.handle.net/10045/37269 |
ISSN: | 0950-5423 (Print) | 1365-2621 (Online) |
DOI: | 10.1111/ijfs.12289 |
Idioma: | eng |
Tipus: | info:eu-repo/semantics/article |
Drets: | © 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology |
Revisió científica: | si |
Versió de l'editor: | http://dx.doi.org/10.1111/ijfs.12289 |
Apareix a la col·lecció: | INV - NANOBIOPOL - Artículos de Revistas INV - AAQCN - Artículos de Revistas |
Arxius per aquest ítem:
Arxiu | Descripció | Tamany | Format | |
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2014_Carballo_etal_IJFST_final.pdf | Versión final (acceso restringido) | 640,1 kB | Adobe PDF | Obrir Sol·licitar una còpia |
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