Application of high-performance anion-exchange chromatography with pulsed amperometric detection to sugar analysis in citrus juices

White, D.; Widmer, Wilbur W.

doi:10.1021/jf00100a008

Cited by 22 publications

(10 citation statements)

References 10 publications

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“…Total sugar content in sweet orange juices has been reported at 79.3–123.8 and 54.9–122.5 mg L −1 in sour orange juices 25. Reported results for total sugar in Hamlin and Page oranges were 94 and 105 g L −1 , respectively 26. The main portions of carbonhydrates in citrus fruits are the three simple sugars: sucrose, glucose, and fructose.…”

Section: Resultsmentioning

confidence: 99%

Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice

Kelebek

Selli

2011

J. Sci. Food Agric.

193

103

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Terpenes and terpenols were found as the main types of volatile components in Dortyol yerli orange juice. In terms of aroma contribution to orange juice, 12 compounds were prominent based on the odour activity values (OAVs). The highest OAV values were recorded for ethyl butanoate, nootkatone, linalool and DL-limonene. When we compare the obtained results of cv. Dortyol orange juice with the other orange juice varieties, the composition of Dortyol orange juice was similar to Valencia and Navel orange juices.

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Section: Resultsmentioning

confidence: 99%

Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice

Kelebek

Selli

2011

J. Sci. Food Agric.

193

103

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“…17 The increase in mobile phase strength (OH -) causes a decrease in analyte retention, but the higher pH increases the degree of dissociation and increases sample retention. Current was sampled during E 1 with sensitivity set at 100 µA full-scale.…”

Section: Free Sugars and Myo-inositol In Citrus Juicesmentioning

confidence: 99%

“…17 HPLC-PAD has been applied for sugars in citrus products. The electrochemical detector has high specificity and sensitivity for sugars.…”

Section: Detectionmentioning

confidence: 99%

Quantitative Study of Free Sugars and Myo-Inositol in Citrus Juices by HPLC and a Literature Compilation

Lee

Coates

2000

Journal of Liquid Chromatography & Related Technologies

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Three hundred and six (306) commercial samples from 19 processing plants in Florida, composed of frozen concentrated orange juice, orange juice from concentrate, and pasteurized orange juice, were analyzed for their sugars content by HPLC. In addition, the sugar profile of fresh-squeezed juice from 9 different cultivars of sweet oranges, 2 tangors, and 4 tangelos grown in Florida are included. Sucrose, fructose, glucose, total sugars, glucose/fructose ratio, and myo-inositol contents are presented.Mean ± standard deviation sugar levels for 100 mL of frozen concentrated orange juice were 4.1 ± 0.5 g of sucrose, 2.1 ± 0.2 g of fructose, 1.9 ± 0.2 g of glucose, and 0.1 ± 0.1 g of myo-inositol, from juices processed in Florida. A review of the methodology for the detection of sugars by HPLC in citrus products is presented; most results having been acquired by HPLC analysis utilizing NH 2 column and acetonitrile/water. A compilation of literature furnishing information on free sugar contents in orange and grapefruit juices by cultivar, and in commercial samples, is also presented. 2123

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“…In the case of organic acids, the detectors employed so far have been a UV–Vis tuned at a 210‐nm wavelength (Nour et al ., ; Kelebek & Selli, ; Scherer et al ., ); a refractive index (RI) (Amelin et al ., ); a mass spectrometer (HPLC‐MS) (Kelebek et al ., ; Flores et al ., ); or a conductivity detector (Regmi et al ., ). Compounds such as glucose, fructose and sucrose in turn have been determined through HPLC coupled to a RI detection system (Kelebek & Selli, ), an evaporative light‐scattering detector (Cheong et al ., ) or a pulsed amperometric detector (White & Widmer,).…”

Section: Introductionmentioning

confidence: 97%

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

Carballo

Zingarello

Pérez

et al. 2013

Int J of Food Sci Tech

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Summary 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.

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Application of high-performance anion-exchange chromatography with pulsed amperometric detection to sugar analysis in citrus juices

Cited by 22 publications

References 10 publications

Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice

Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice

Quantitative Study of Free Sugars and Myo-Inositol in Citrus Juices by HPLC and a Literature Compilation

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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