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Food Chem. 2013 Jun 1;138(2-3):938-49. doi: 10.1016/j.foodchem.2012.11.061. Epub 2012 Nov 29.

Quantification by UHPLC of total individual polyphenols in fruit juices.

Author information

1
Departamento de Ingeniería Química y Ambiental, E.T.S. Ingeniería Agronómica, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 52, E-30203 Cartagena, Murcia, Spain. mcdiazgarcia@hotmail.com

Abstract

The present work proposes a new UHPLC-PDA-fluorescence method able to identify and quantify the main polyphenols present in commercial fruit juices in a 28-min chromatogram. The proposed method improve the IFU method No. 71 used to evaluate anthocyanins profiles of fruit juices. Fruit juices of strawberry, American cranberry, bilberry, sour cherry, black grape, orange, and apple, were analysed identifying 70 of their main polyphenols (23 anthocyanins, 15 flavonols, 6 hydroxybenzoic acids, 14 hydroxycinnamic acids, 4 flavanones, 2 dihydrochalcones, 4 flavan-3-ols and 2 stilbenes). One standard polyphenol of each group was used to calculate individual polyphenol concentration presents in a juice. Total amount of polyphenols in a fruit juice was estimated as total individual polyphenols (TIP). A good correlation (r(2)=0.966) was observed between calculated TIP, and total polyphenols (TP) determined by the well-known colorimetric Folin-Ciocalteu method. In this work, the higher TIP value corresponded to bilberry juice (607.324 mg/100mL fruit juice) and the lower to orange juice (32.638 mg/100mL fruit juice). This method is useful for authentication analyses and for labelling total polyphenols contents of commercial fruit juices.

PMID:
23411199
DOI:
10.1016/j.foodchem.2012.11.061
[Indexed for MEDLINE]

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