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Measurement of Phenolic Compounds by Spectrometry and Chromatography in Lime Juices Publisher



Shakeri F1 ; Shakeri M2 ; Pour Ramezani F3 ; Pirhadi M4 ; Aman Mohammadi M5 ; Shokri S4 ; Zeinali T6
Authors
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Authors Affiliations
  1. 1. Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
  2. 2. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  3. 3. Food Hygiene and Safety, Shahid Sadouqi University of Medical Sciences, Yazd, Iran
  4. 4. Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences and Health Services, Tehran, Iran
  5. 5. Student Research Committee, Department of Food Technology, Faculty of Nutrition Science and Food Technology, Nutritional and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  6. 6. Department of Public Health, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran

Source: Journal of Spectroscopy Published:2022


Abstract

Juice demand has been increasing at a rapid rate in recent years, and one of the major efforts underway to meet this demand is to minimize changes during the juice process. Due to the high consumption of juice and the carcinogenicity of synthetic and chemical substances, this research uses high performance liquid chromatography (HPLC) and spectrophotometry to detect fake juices. For the detection of fraud, the tests of sodium and potassium content along with determining the amount of flavonoids (hesperidin and eriocitrin) were carried out using spectrophotometry and HPLC. The results showed the average amount of total polyphenol was from 32.4 to 42.6 mg L-1. The total polyphenol content in all samples conformed to the standard, and there was no significant difference between the samples and the standard. The amounts of flavonoids (hesperidin and eriocitrin) in the juice samples were below the standard level (a minimum of 90 and 20 g/mL, respectively). Also, there was a significant difference between the mean sodium and potassium content of standard versus feigned juices. Generally, the amount of hesperidin, eriocitrin, Na+, and K+ as diagnostic biomarkers of natural juice in all samples was below the standard level. All the analysed samples in the experiment were nonstandard. There is a lot of fraud in the juice business, so it has been suggested that the government should have more control over how manufacturing companies make juice. © 2022 Fatemeh Shakeri et al.
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