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Determination of Flavanones in Orange Juices Obtained from Different Sources by HPLC/DAD

Flavanones (hesperidin, naringenin, naringin, and poncirin) in industrial, hand-squeezed orange juices and from fresh-in-squeeze machines orange juices were determined by HPLC/DAD analysis using a previously described liquid-liquid extraction method. Method validation including the accuracy was perf...

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Autores principales: Silva, Lidércia C. R. Cerqueira e, David, Jorge M., Borges, Rafael dos S. Q., Ferreira, Sérgio L. C., David, Juceni P., dos Reis, Pedro S., Bruns, Roy E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4142272/
https://www.ncbi.nlm.nih.gov/pubmed/25180132
http://dx.doi.org/10.1155/2014/296838
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author Silva, Lidércia C. R. Cerqueira e
David, Jorge M.
Borges, Rafael dos S. Q.
Ferreira, Sérgio L. C.
David, Juceni P.
dos Reis, Pedro S.
Bruns, Roy E.
author_facet Silva, Lidércia C. R. Cerqueira e
David, Jorge M.
Borges, Rafael dos S. Q.
Ferreira, Sérgio L. C.
David, Juceni P.
dos Reis, Pedro S.
Bruns, Roy E.
author_sort Silva, Lidércia C. R. Cerqueira e
collection PubMed
description Flavanones (hesperidin, naringenin, naringin, and poncirin) in industrial, hand-squeezed orange juices and from fresh-in-squeeze machines orange juices were determined by HPLC/DAD analysis using a previously described liquid-liquid extraction method. Method validation including the accuracy was performed by using recovery tests. Samples (36) collected from different Brazilian locations and brands were analyzed. Concentrations were determined using an external standard curve. The limits of detection (LOD) and the limits of quantification (LOQ) calculated were 0.0037, 1.87, 0.0147, and 0.0066 mg 100 g(−1) and 0.0089, 7.84, 0.0302, and 0.0200 mg 100 g(−1) for naringin, hesperidin, poncirin, and naringenin, respectively. The results demonstrated that hesperidin was present at the highest concentration levels, especially in the industrial orange juices. Its average content and concentration range were 69.85 and 18.80–139.00 mg 100 g(−1). The other flavanones showed the lowest concentration levels. The average contents and concentration ranges found were 0.019, 0.01–0.30, and 0.12 and 0.1–0.17, 0.13, and 0.01–0.36 mg 100 g(−1), respectively. The results were also evaluated using the principal component analysis (PCA) multivariate analysis technique which showed that poncirin, naringenin, and naringin were the principal elements that contributed to the variability in the sample concentrations.
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spelling pubmed-41422722014-09-01 Determination of Flavanones in Orange Juices Obtained from Different Sources by HPLC/DAD Silva, Lidércia C. R. Cerqueira e David, Jorge M. Borges, Rafael dos S. Q. Ferreira, Sérgio L. C. David, Juceni P. dos Reis, Pedro S. Bruns, Roy E. J Anal Methods Chem Research Article Flavanones (hesperidin, naringenin, naringin, and poncirin) in industrial, hand-squeezed orange juices and from fresh-in-squeeze machines orange juices were determined by HPLC/DAD analysis using a previously described liquid-liquid extraction method. Method validation including the accuracy was performed by using recovery tests. Samples (36) collected from different Brazilian locations and brands were analyzed. Concentrations were determined using an external standard curve. The limits of detection (LOD) and the limits of quantification (LOQ) calculated were 0.0037, 1.87, 0.0147, and 0.0066 mg 100 g(−1) and 0.0089, 7.84, 0.0302, and 0.0200 mg 100 g(−1) for naringin, hesperidin, poncirin, and naringenin, respectively. The results demonstrated that hesperidin was present at the highest concentration levels, especially in the industrial orange juices. Its average content and concentration range were 69.85 and 18.80–139.00 mg 100 g(−1). The other flavanones showed the lowest concentration levels. The average contents and concentration ranges found were 0.019, 0.01–0.30, and 0.12 and 0.1–0.17, 0.13, and 0.01–0.36 mg 100 g(−1), respectively. The results were also evaluated using the principal component analysis (PCA) multivariate analysis technique which showed that poncirin, naringenin, and naringin were the principal elements that contributed to the variability in the sample concentrations. Hindawi Publishing Corporation 2014 2014-08-07 /pmc/articles/PMC4142272/ /pubmed/25180132 http://dx.doi.org/10.1155/2014/296838 Text en Copyright © 2014 Lidércia C. R. Cerqueira e Silva et al. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Silva, Lidércia C. R. Cerqueira e
David, Jorge M.
Borges, Rafael dos S. Q.
Ferreira, Sérgio L. C.
David, Juceni P.
dos Reis, Pedro S.
Bruns, Roy E.
Determination of Flavanones in Orange Juices Obtained from Different Sources by HPLC/DAD
title Determination of Flavanones in Orange Juices Obtained from Different Sources by HPLC/DAD
title_full Determination of Flavanones in Orange Juices Obtained from Different Sources by HPLC/DAD
title_fullStr Determination of Flavanones in Orange Juices Obtained from Different Sources by HPLC/DAD
title_full_unstemmed Determination of Flavanones in Orange Juices Obtained from Different Sources by HPLC/DAD
title_short Determination of Flavanones in Orange Juices Obtained from Different Sources by HPLC/DAD
title_sort determination of flavanones in orange juices obtained from different sources by hplc/dad
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4142272/
https://www.ncbi.nlm.nih.gov/pubmed/25180132
http://dx.doi.org/10.1155/2014/296838
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