A comparison of trace element contents of Florida and Brazil orange juice

McHard, J. A.; Foulk, S. J.; Winefordner, J. D.

doi:10.1021/jf60226a065

Cited by 35 publications

(23 citation statements)

References 7 publications

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“…Nevertheless, very few studies on the classification of orange products based their analytical strategy on specific flavor volatiles that were previously identified as being representative of the characteristic orange odor. Based on earlier results showing the concentrations of five volatile compounds as significant in distinguishing between geographical locations, McHard et al [7] carried out a relatively simple pattern recognition program and clearly discriminated between concentrated juices from Florida and Brazil. Shaw et al [8] classified commercial orange juice products according to the composition in pre-selected volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

Classification of commercial bitter orange essential oils (Citrus aurantiumL.), based on a combination of chemical and sensory analyses of specific odor markers

Deterre¹,

Rega²,

Delarue³

et al. 2014

Journal of Essential Oil Research

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Ten commercial cold-pressed Citrus aurantium L. essential oils (EOs) were previously classified according to their content in twenty-seven key odorants as measured by gas chromatography-mass spectrometry (GC-MS). Principal component analysis and hierarchical cluster analysis performed on odor markers and composition data made it possible to distinguish five EO groups. In addition to chemical measurements, thirty-one subjects participated in a sensory analysis of the sample odors and classified the ten EO samples by means of a free-sorting task. The very good correlation found between chemical and sensory measurements made it possible to confirm that the odor markers previously identified using GC-olfactometry were effective indicators of the EO overall odor. This method combining instrumental and sensory analyses thus appears promising for discriminating and classifying EOs from a given botanical species.

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Section: Introductionmentioning

confidence: 99%

Classification of commercial bitter orange essential oils (Citrus aurantiumL.), based on a combination of chemical and sensory analyses of specific odor markers

Deterre¹,

Rega²,

Delarue³

et al. 2014

Journal of Essential Oil Research

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“…Orange juice was chosen for this study because of its recognized erosive potential (8) and due to the fact that its composition has a great variation according to the origin of the orange. For instance, the average calcium concentration in an Australian orange juice was measured to be approximately 80.3 mg/L (16), while the concentration of this ion in a Brazilian orange juice was approximately 100 mg/L (15). Calcium concentration in an acid drink is particularly important because this ion has a role in the demineralization/remineralization process (21).…”

Section: Discussionmentioning

confidence: 99%

“…Even though this makes it difficult to find a single standard similar to all juices, we targeted for a formulation that would be representative of most orange juices. This was the rationale behind creating a synthetic formula using the average mineral composition of orange juices made with oranges from Australia, Brazil and Florida (15)(16)(17).…”

Section: Discussionmentioning

confidence: 99%

“…The SJ composition was based on an average composition of natural orange juices made with oranges from different locations (15)(16)(17), with special attention to the mineral compounds. An average composition of the major chemical compounds was determined (Table 1), and the formula used for preparation of SJ was determined based on this information ( Table 2).…”

Section: Testing Solutionsmentioning

confidence: 99%

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Development of an orange juice surrogate for the study of dental erosion

et al. 2011

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The aim of this study was to create a synthetic juice (SJ) to be used as a surrogate for natural orange juices in erosion studies, verifying its erosive potential. The SJ was formulated based on the chemical composition of orange juices from different locations. Forty enamel and 40 root dentin specimens were randomly assigned into 4 experimental groups (n=10): SJ; 1% Citric Acid (CA); Minute Maid Original ® (MM) and Florida Natural Original ® (FN). The specimens were immersed in their respective solutions for 5 min, 6x/day for 5 days, in an erosion-remineralization cycling model. Enamel specimens were analyzed by surface Knoop microhardness and optical profilometry and dentin specimens only by optical profilometry. Outcomes were analyzed statistically by ANOVA followed by Tukey's test considering a significance level of 5%. For enamel, the surface loss and microhardness changes found for MM and SJ groups were similar (p>0.05) and significantly lower (p<0.01) than those found in the CA group. For dentin, CA promoted significantly greater (p<0.01) surface loss compared with all the other groups. No significant difference (p>0.05) was observed in dentin surface loss between MM and SJ. In conclusion, CA was the most erosive solution, and SJ had a similar erosive potential to that of MM natural orange juice.

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“…Trace metal data are potentially more useful than the major elements for identifying the history of juice and detecting adulteration. 1 Several spectrometry techniques have been used for macro and trace elements determination in orange juice: atomic absorption spectrometry with flame (FAAS), [3][4][5][6][7] hydride (HGAAS) 8,9 or electrothermal atomization (ETAAS), 10,11 inductively coupled argon plasma optical emission spectrometry (ICP-OES), 1,5,12-17 direct current argon plasma optical emission spectroscopy (DCP-OES), 5 and inductively coupled plasma mass spectrometry (ICP-MS). 1,17 FAAS methods are restricted to major elements determination in orange juice due to the poor sensitivity.…”

Section: Introductionmentioning

confidence: 99%

On-line digestion in a focused microwave-assisted oven for elements determination in orange juice by inductively coupled plasma optical emission spectrometry

Fili¹,

Oliveira²,

Oliveira³

2003

J. Braz. Chem. Soc.

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Um sistema de fluxo acoplado a um forno de microondas focalizadas foi utilizado para digestão em linha de amostras de suco de laranja para a determinação de Ca, Cu, Fe, K, Mg, Mn, Na, P e Zn por espectrometria de emissão ótica com plasma indutivamente acoplado. Uma bobina de reação de PTFE (4,0 m de comprimento e 1,6 mm de diâmetro interno) foi posicionada no interior da cavidade de vidro do forno de microondas focalizadas. Alíquotas de 500 µL de amostra e de 1000 µL de reagente (80% v/v HNO 3 ) foram misturadas em uma confluência e conduzidas para a bobina de reação utilizando ar como carregador. O desvio padrão relativo para cinco determinações da mesma amostra usando o método proposto foi inferior a 5,0%. Boas recuperações variando de 91 a 111% foram obtidas para adições de quantidades conhecidas dos elementos de interesse. Os resultados obtidos, utilizando o sistema de digestão proposto, foram concordantes a um nível de confiança de 95% com aqueles obtidos por digestão total. Com este método de digestão foi possível processar 12 amostras h -1 , minimizando contaminações, consumo de amostra e reagentes e gerando pequena quantidade de resíduos.A flow injection system coupled to focused microwave-assisted oven was used for on-line orange juice sample digestion for determination of Ca, Cu, Fe, K, Mg, Mn, Na, P, and Zn by inductively coupled plasma optical emission spectrometry. The reactor coil was a PTFE tube (4.0 m long and 1.6 mm i.d.) positioned into the commercial glass tube of the focused microwave oven. Aliquots of 500 µL of sample and 1000 µL of reagent (80% v/v HNO 3 ) were mixed in a confluence and carried out to the reactor coil by air carrier. The relative standard deviation for five replicates of sample was lower than 5.0%. Good recoveries varying from 91 to 111% were obtained for added concentrations of the interest elements. The results obtained using the proposed digestion system are in agreement with those obtained for total digestion at the 95% confidence level. With this on-line digestion system was possible to carry out 12 samples h -1 , minimizing contamination, saving consumption of samples and reagent and low residue generation.

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A comparison of trace element contents of Florida and Brazil orange juice

Cited by 35 publications

References 7 publications

Classification of commercial bitter orange essential oils (Citrus aurantiumL.), based on a combination of chemical and sensory analyses of specific odor markers

Classification of commercial bitter orange essential oils (Citrus aurantiumL.), based on a combination of chemical and sensory analyses of specific odor markers

Development of an orange juice surrogate for the study of dental erosion

On-line digestion in a focused microwave-assisted oven for elements determination in orange juice by inductively coupled plasma optical emission spectrometry

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