A pragmatic authenticity assessment of lemon (Citrus limon [L.] Burm.f.) juices by its profile of coumarins, psoralens, and polymethoxyflavones

Jungen, Markus; Dragićević, Nenad; Rodriguez-Werner, Miriam; Schmidt, Simone; Dinis, Katy; Tsamba, Lucie; Jamin, Éric; Fiedler, Thorsten; Fischbach, Nadine; Steingass, Christof B.; Camel, Valérie; Schweiggert, Ralf M.

doi:10.1016/j.foodcont.2022.109529

Cited by 3 publications

(3 citation statements)

References 21 publications

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“…As for the other juices, aurapten and epoxybergamottin are non-polar molecules and so were present at low concentration levels (0.26 and 0.84 mg L −1 , respectively). The quali-quantitative data on the juices analysed are in accordance with previously published literature data [4,15,[18][19][20].…”

Section: Compoundsupporting

confidence: 87%

“…The analytical technique mainly used for their determination in foods is liquid chromatography coupled with a photodiode array or mass spectrometer detector [ 12 ]. In fact, most of the scientific articles present in the literature used the liquid chromatography technique (HPLC) for the quantification of coumarin and oxygen heterocyclic compounds both in cinnamon-flavoured foods and in Citrus fruits [ 4 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ]. Coumarin was generally quantified in cinnamon-flavoured bakery products, cereals, chocolate, milk and certainly in spices [ 13 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, coumarins, furocoumarins and polymethoxyflavones were investigated in several Citrus -flavoured foods, and turnips, parsley, celery and carrots [ 4 ]. The oxygen heterocyclic compound profiles of Citrus juices and alcoholic beverages have already been reported [ 14 , 15 , 17 , 18 , 19 ]. Moreover, the coumarin, furocoumarin and polymethoxyflavones content in Citrus -flavoured beers [ 20 ] and extra-virgin olive oils [ 21 ] has also been elucidated.…”

Section: Introductionmentioning

confidence: 99%

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Determination of Oxygen Heterocyclic Compounds in Foods Using Supercritical Fluid Chromatography–Tandem Mass Spectrometry

Cafeo,

Satira,

Russo

et al. 2023

Foods

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The aim of this research was to determine oxygen heterocyclic compounds in twenty-six Citrus- and cinnamon-flavoured foods using supercritical fluid chromatography in combination with triple-quadrupole mass spectrometry (SFC-QqQ-MS). According to the authors’ knowledge, this is the first report on the determination of these molecules in foods by means of the SFC-QqQ-MS technique. The analytical technique normally used for their determination in foods is liquid chromatography coupled with a photodiode array detector. However, supercritical fluid chromatography is proving to be a valid alternative approach to investigating coumarins, furocoumarins and polymethoxyflavones. According to the results presented herein, each sample analysed showed the presence of molecules of interest. Coumarin was found in all the cinnamon-flavoured samples analysed in a low concentration. The presence of oxygen heterocyclic compounds in all the Citrus-flavoured samples, according to the label, comfirmed that the foods selected for this research article were prepared with Citrus fruits. Among the samples analysed, mandarin juice was the richest in bioactive compounds, representing a good source of polymethoxyflavones in a diet.

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