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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
17/10/2012 |
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Data da última atualização: |
16/09/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SCHERER, R.; RYBKA, A. C. P.; BALLUS, C. A.; MEINHART, A. D.; TEIXEIRA FILHO, J.; GODOY, H. T. |
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Afiliação: |
RODRIGO SCHERER; ANA CECILIA POLONI RYBKA, CPATSA; CRISTIANO AUGUSTO BALLUS; ADRIANA DILLENBURG MEINHART; JOSÉ TEIXEIRA FILHO; HELENA TEIXEIRA GODOY. |
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Título: |
Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Food Chemistry, v. 135, p. 150-154, 2012. |
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Idioma: |
Inglês |
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Conteúdo: |
A liquid chromatographic method for fast and simultaneous determination of tartaric, malic, ascorbic and citric acids was validated for further application to fruits and juices. Moreover, the organic acids content of commercial samples of fruits and juices were evaluated, as well as the ascorbic acid stability during the storage. Determination of organic acids was carried out using a liquid chromatograph coupled to a diode array detector, with reversed phase (C18 column) and isocratic elution with 0.01 mol L1 KH2PO4 (pH = 2.60) mobile phase. The validation parameters showed efficiency, adequate linearity, relative standard deviation values between 0.4% and 2.3% (n = 10) for repeatability and from 1.2% to 5.0% (n = 18) for reproducibility, limits of detection (LD) were between 0.03 and 3.31 lg mL1 and quantification (LQ) were between 0.10 and 11.03 lg mL1, recovery rates were between 82% and 110%, for two levels. In addition, the method is fast (10 min) and generates low and non-toxic residues. The values found for vitamin C were about 10 times above the values declared at the package. Ready to drink juices have a composition similar to the fruit, concerning to organic acids, except for the powder juice, in which only ascorbic and citric acids were found, for all tastes. After opening the package, a decrease of 14.0% and 27.0% in ascorbic acid content was observed for orange powder and ready to drink juices, respectively. |
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Palavras-Chave: |
Ácidos orgânicos; Cromatografia líquida; Estabilidade de ácido ascórbico; HPLC; Sucos de frutas; Validação do método. |
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Thesagro: |
Fruta; Pós-Colheita; Processamento; Suco. |
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Thesaurus Nal: |
Fruits; Juices. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/68195/1/Artigo-Ana-Cecilia-2012-1.pdf
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Marc: |
LEADER 02355naa a2200325 a 4500
001 1936986
005 2022-09-16
008 2012 bl uuuu u00u1 u #d
100 1 $aSCHERER, R.
245 $aValidation of a HPLC method for simultaneous determination of main organic acids in fruits and juices.$h[electronic resource]
260 $c2012
520 $aA liquid chromatographic method for fast and simultaneous determination of tartaric, malic, ascorbic and citric acids was validated for further application to fruits and juices. Moreover, the organic acids content of commercial samples of fruits and juices were evaluated, as well as the ascorbic acid stability during the storage. Determination of organic acids was carried out using a liquid chromatograph coupled to a diode array detector, with reversed phase (C18 column) and isocratic elution with 0.01 mol L1 KH2PO4 (pH = 2.60) mobile phase. The validation parameters showed efficiency, adequate linearity, relative standard deviation values between 0.4% and 2.3% (n = 10) for repeatability and from 1.2% to 5.0% (n = 18) for reproducibility, limits of detection (LD) were between 0.03 and 3.31 lg mL1 and quantification (LQ) were between 0.10 and 11.03 lg mL1, recovery rates were between 82% and 110%, for two levels. In addition, the method is fast (10 min) and generates low and non-toxic residues. The values found for vitamin C were about 10 times above the values declared at the package. Ready to drink juices have a composition similar to the fruit, concerning to organic acids, except for the powder juice, in which only ascorbic and citric acids were found, for all tastes. After opening the package, a decrease of 14.0% and 27.0% in ascorbic acid content was observed for orange powder and ready to drink juices, respectively.
650 $aFruits
650 $aJuices
650 $aFruta
650 $aPós-Colheita
650 $aProcessamento
650 $aSuco
653 $aÁcidos orgânicos
653 $aCromatografia líquida
653 $aEstabilidade de ácido ascórbico
653 $aHPLC
653 $aSucos de frutas
653 $aValidação do método
700 1 $aRYBKA, A. C. P.
700 1 $aBALLUS, C. A.
700 1 $aMEINHART, A. D.
700 1 $aTEIXEIRA FILHO, J.
700 1 $aGODOY, H. T.
773 $tFood Chemistry$gv. 135, p. 150-154, 2012.
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Embrapa Semiárido (CPATSA) |
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