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Optimisation of analytical methods for the characterisation of oranges, clementines and citrus hybrids cultivated in S pain on the basis of their composition in ascorbic acid, citric acid and major sugars
Author(s) -
Carballo Silvia,
Zingarello Fabrizio A.,
Maestre Salvador E.,
Todolí José L.,
Prats M. Soledad
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12289
Subject(s) - citric acid , ascorbic acid , sucrose , dehydroascorbic acid , fructose , chemistry , food science , orange (colour) , vitamin c , chromatography
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.