Determination of isocitric acid content in fruit juices - detection of authenticity

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F02%3A00006868" target="_blank" >RIV/60461373:22330/02:00006868 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Determination of isocitric acid content in fruit juices - detection of authenticity

Original language description

Three different analytical procedures for the determination of DL-isocitric acid content in citrus fruit juices were compared. The DL-isocitric acid is an important marker in multicomponent procedures for the evaluation of authenticity and quality of fruit products. The compared procedures were the new proposed CITP procedure using coupled two capillaries, reverse phase HPLC method and enzymic procedure (Boehringer Mannheim). The optimised CITP electrolyte system was: 6 mM-HCl + 3.8 mM- BisTrisPropan +2 mM-CaCl2 + 0.05% HPMC (LE) and 5 mM-MES + 1mM-BisTrisPropan (TE). The best correlation was found between the CITP and enzymic procedure (r = 0.956, n=6), the other cross correlation coefficients were 0.850 and 0.748 for HPLC - enzymic and HPLC - CITP respectively.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2002

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

J. Food Composition and Analysis

ISSN

0889-1575

e-ISSN

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Volume of the periodical

15

Issue of the periodical within the volume

6

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

7

Pages from-to

685-691

UT code for WoS article

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EID of the result in the Scopus database

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