PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
Czasopismo
2010 | 8 | 6 | 1236-1243
Tytuł artykułu

Determination of galacturonic acid content in pectin from fruit juices by liquid chromatographydiode array detection-electrospray ionization tandem mass spectrometry

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
A reversed-phase high-performance liquid chromatographic (HPLC) method is applied for the determination of galacturonic acid (GA) of pectins in different commercial fruit juices. The separation was carried out on a C18 column using precolumn derivatization with p-aminobenzoic acid (p-ABA) and UV detection at 304 nm. The identification of GA was confirmed by high-performance liquid chromatography/electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS) in positive ion mode. The concentration of GA in the samples analyzed ranged from 12.9 ± 0.5 to 49.4 ± 0.5 mgGA L−1. Amongst the samples analyzed, mango juice was found to be richest in GA content, and therefore a good source of pectins. Detection and quantification limits of the described methodology were 1.2 and 3.9 mg L−1, respectively. Quantitative GA recoveries in the beverages had a range between 90 and 98%. The results showed that the HPLC method proposed was precise and suitable for the identification and quantification of GA in commercial fruit juices.
Wydawca

Czasopismo
Rocznik
Tom
8
Numer
6
Strony
1236-1243
Opis fizyczny
Daty
wydano
2010-12-01
online
2010-10-08
Twórcy
  • REQUIMTE — Chemistry and Biochemistry Department, Faculty of Science, University of Porto, 4169-007, Porto, Portugal
autor
  • REQUIMTE — Chemistry and Biochemistry Department, Faculty of Science, University of Porto, 4169-007, Porto, Portugal, lfguido@fc.up.pt
autor
  • iBeSa — The Beverages and Health Institute, Apartado 1044, 4466-955, S. Mamede de Infesta, Portugal
  • REQUIMTE — Chemistry and Biochemistry Department, Faculty of Science, University of Porto, 4169-007, Porto, Portugal
Bibliografia
  • [1] B.R. Thakur, R.K. Singh, A.K. Handa, Critical Reviews in Food Science and Nutrition 37, 47 (1997) http://dx.doi.org/10.1080/10408399709527767[Crossref]
  • [2] N.M. Ptichkina, O.A. Markina, G.N. Rumyantseva, Food Hydrocolloids 22, 192 (2008) http://dx.doi.org/10.1016/j.foodhyd.2007.04.002[Crossref]
  • [3] A.P. Gunning, R.J.M. Bongaerts, V.J. Morris, FASEB Journal 23, 415 (2009) http://dx.doi.org/10.1096/fj.08-106617[Crossref]
  • [4] F. Chinnici, U. Spinabelli, C. Riponi, A. Amati, Journal of Food Composition and Analysis 18, 121 (2005) http://dx.doi.org/10.1016/j.jfca.2004.01.005[Crossref]
  • [5] I. Meseguer, V. Aguilar, M.J. González, C. Martínez, Journal of Food Composition and Analysis 11, 285 (1998) http://dx.doi.org/10.1006/jfca.1998.0580[Crossref]
  • [6] Y. Liu, H. Ahmad, Y. Luo, D.T. Gardiner, R.S. Gunasekera, W.L. McKeehan, B.S. Patil, Journal of Agricultural and Food Chemistry 49, 3051 (2001) http://dx.doi.org/10.1021/jf001020n[Crossref]
  • [7] B.B. Koubala, G. Kansci, L.I. Mbome, M.J. Crépeau, J.F. Thibault, M.C. Ralet, Food Hydrocolloids 22, 1345 (2008) http://dx.doi.org/10.1016/j.foodhyd.2007.07.005[Crossref]
  • [8] A. Meyer, C. Raba, K. Fischer, Analytical Chemistry 73, 2377 (2001) http://dx.doi.org/10.1021/ac001402s[Crossref]
  • [9] K. Fischer, M. Wacht, A. Meyer, Acta hydrochimica et hydrobiologica 31, 134 (2003) http://dx.doi.org/10.1002/aheh.200300484[Crossref]
  • [10] H. Garna, N. Mabon, K. Nott, B. Wathelet, M. Paquot, Food Chemistry 96, 477 (2006) http://dx.doi.org/10.1016/j.foodchem.2005.03.002[Crossref]
  • [11] Y. Lv, X. Yang, Y. Zhao, Y. Ruan, Y. Yang, Z. Wang, Food Chemistry 112, 742 (2009) http://dx.doi.org/10.1016/j.foodchem.2008.06.042[Crossref]
  • [12] C.-Y. Hou, Y.-S. Lin, Y. Tai Wang, C.-M. Jiang, M.-C. Wu, Journal of Food Composition and Analysis 21, 410 (2008) http://dx.doi.org/10.1016/j.jfca.2008.04.004[Crossref]
  • [13] M.A. Monsoor, U. Kalapathy, A. Proctor, Food Chemistry 74, 233 (2001) http://dx.doi.org/10.1016/S0308-8146(01)00100-5[Crossref]
  • [14] D. Gomis, D. Tamayo, J. Alonso, Analytica Chimica Acta 436, 173 (2001) http://dx.doi.org/10.1016/S0003-2670(01)00889-3[Crossref]
  • [15] G. Mandalari, R.N. Bennett, G. Bisignano, A. Saija, G. Dugo, R.B. Lo Curto, C.B. Faulds, K.W. Waldron, Journal of Agricultural and Food Chemistry 54, 197 (2005) http://dx.doi.org/10.1021/jf051847n[Crossref]
  • [16] O. Kurita, T. Fujiwara, E. Yamazaki, Carbohydrate Polymers 74, 725 (2008) http://dx.doi.org/10.1016/j.carbpol.2008.04.033[Crossref]
  • [17] Y.-C. Wang, Y.-C. Chuang, H.-W. Hsu, Food Chemistry 106, 277 (2008) http://dx.doi.org/10.1016/j.foodchem.2007.05.086[Crossref]
  • [18] G. Saccani, S. Gherardi, A. Trifirò, C. Soresi Bordini, M. Calza, C. Freddi, Journal of Chromatography A 706, 395 (1995) http://dx.doi.org/10.1016/0021-9673(95)00206-3[Crossref]
  • [19] K.M. Hansen, A.B. Thuesen, J.R. Soderberg, Journal of AOAC international 84, 1851 (2001)
  • [20] Thompson, Ellison, Wood, Pure Applied Chemistry 74, 835 (2002) [Crossref]
  • [21] N. Grigelmo-Miguel, O. Martín-Belloso, Food Research International 31, 355 (1999) http://dx.doi.org/10.1016/S0963-9969(98)00087-8[Crossref]
  • [22] Y.-C. Wang, Y.-C. Chuang, Y.-H. Ku, Food Chemistry 102, 1163 (2007) http://dx.doi.org/10.1016/j.foodchem.2006.06.057[Crossref]
  • [23] S. Yeoh, S. Zhang, J. Shi, T.A.G. Langrish, Chemical Engineering Communications 195, 511 (2008) http://dx.doi.org/10.1080/00986440701707479[Crossref]
  • [24] V. Prasanna, T.N. Prabha, R.N. Tharanathan, Journal of the Science of Food and Agriculture 84, 1731 (2004) http://dx.doi.org/10.1002/jsfa.1874[Crossref]
  • [25] M. Uenojo, G.M. Pastore, Química Nova 30, 388 (2007) [Crossref]
  • [26] K. Rumpunen, M. Thomas, N. Badilas, J.F. Thibault, Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology 35, 490 (2002) http://dx.doi.org/10.1006/fstl.2002.0895[Crossref]
  • [27] D. Sánchez, B. Muguerza, L. Moulay, R. Hernández, M. Miguel, A. Aleixandre, Journal of Agricultural and Food Chemistry 56, 3574 (2008) http://dx.doi.org/10.1021/jf703598j[Crossref]
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.-psjd-doi-10_2478_s11532-010-0101-4
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.