Estimating Bergamot Juice Adulteration of Lemon Juice by High-Performance Liquid Chromatography (HPLC) Analysis of Flavanone Glycosides (Articolo in rivista)

Type
Label
  • Estimating Bergamot Juice Adulteration of Lemon Juice by High-Performance Liquid Chromatography (HPLC) Analysis of Flavanone Glycosides (Articolo in rivista) (literal)
Anno
  • 2008-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1021/jf8006823 (literal)
Alternative label
  • Cautela D., Laratta B., Santelli F., Trifirò A., Servillo L., Castaldo D. (2008)
    Estimating Bergamot Juice Adulteration of Lemon Juice by High-Performance Liquid Chromatography (HPLC) Analysis of Flavanone Glycosides
    in Journal of agricultural and food chemistry
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Cautela D., Laratta B., Santelli F., Trifirò A., Servillo L., Castaldo D. (literal)
Pagina inizio
  • 5407 (literal)
Pagina fine
  • 5414 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 56 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo
  • 13 (literal)
Note
  • Scopu (literal)
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • -Stazione Sperimentale per le Industrie delle Essenze e dei derivati dagli Agrumi (SSEA), Via G. Tommasini 2, 89127 Reggio Calabria, Italy -Istituto di Chimica Biomolecolare (ICB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli (Napoli), Italy -Laboratori Integrati Studio Alfa, Via Monti 1,42100 Reggio Emilia, Italy -Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Viale Tanara 31/a, Parma, Italy, -Dipartimento di Biochimica e Biofisica, II Universita` di Napoli, Via Costantinopoli 16, 80138 Napoli, Italy (literal)
Titolo
  • Estimating Bergamot Juice Adulteration of Lemon Juice by High-Performance Liquid Chromatography (HPLC) Analysis of Flavanone Glycosides (literal)
Abstract
  • The chemical composition of 30 samples of juices obtained from bergamot (Citrus bergamia Risso and Poit.) fruits is reported and compared to the genuineness parameters adopted by Association of the Industry of Juice and Nectars (AIJN) for lemon juice. It was found that the compositional differences between the two juices are distinguishable, although with difficulty. However, these differences are not strong enough to detect the fraudulent addition of bergamot juice to lemon juice. Instead, we found the high-performance liquid chromatography (HPLC) analysis of the flavanones naringin, neohesperidin, and neoeriocitrin, which are present in bergamot juice and practically absent in the lemon juice, is a convenient way to detect and quantify the fraudulent addition of bergamot juice. The method has been validated by calculating the detection and quantification limits according to Eurachem procedures. Employing neoeriocitrin (detection limit=0.7 mg/L) and naringin (detection limit=1 mg/L) as markers, it is possible to detect the addition of bergamot juice to lemon juice at the 1% level. When using neohesperidin as a marker (detection limit =1 mg/L), the minimal percentage of detectable addition of bergamot juice was about 2%. Finally, it is reported that the pattern of flavonoid content of the bergamot juice is similar to those of chinotto (Citrus myrtifolia Raf) and bitter orange (Citrus aurantium L.) juices and that it is possible to distinguish the three kinds of juices by HPLC analysis. (literal)
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