Fruit Juices

Extraction, Composition, Quality and Analysis

Gaurav Rajauria, Brijesh K. Tiwari

• Publisher: Academic Press
• Year: 2017
• Print ISBN: 9780128022306
• eBook ISBN: 9780128024911
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Fruits Juices is the first and only comprehensive resource to look at the full scope of fruit juices from a scientific perspective. The book focuses not only on the traditional ways to extract and preserve juices, but also the latest novel processes that can be exploited industrially, how concentrations of key components alter the product, and methods for analysis for both safety and consumer acceptability. Written by a team of global experts, this book provides important insights for professionals in industrial and academic research as well as in production facilities. - Presents fruit juice from extraction to shelf-life in a single resource volume - Includes quantitative as well as qualitative insights - Provides translatable information from one fruit to another

Section VI

Analysis

Outline

Chapter 33 Analytical Techniques for Phytochemical Estimation in Fruit Juices

Chapter 34 Analysis, Identification, and Quantification of Anthocyanins in Fruit Juices

Chapter 35 Determination of Elements in Fruit Juices

Chapter 36 Analysis of Mycotoxins in Fruit Juices

Chapter 37 Authentication of Fruit Juices by Metabolomics Using UPLC-QTOF MS

Chapter 38 Single Nucleotide Polymorphism Quantitative Polymerase Chain Reaction Assay: Detection of Mandarin in Orange Juice

Chapter 39 Characterizing Fruit Juices and Fermented Fruit Beverages Using Chemometrics Tools

Chapter 40 Process Analytical Technology for the Fruit Juice Industry

Chapter 33

Analytical Techniques for Phytochemical Estimation in Fruit Juices

Marco Garcia-Vaquero and Gaurav Rajauria, University College Dublin, Dublin, Ireland

Abstract

Analytical strategies for the detection of bioactive compounds, phytochemicals, contaminants, or any kind of adulteration in fruit juices must provide good protocols for sample preparation (clean-up, extraction, and derivatization), separation (conventional and instrumental chromatographic methods), and detection (i.e., ultraviolet-visible, diode array detectors, and flame ionization detectors). Many advanced technologies are available to date, and the application of the different methodologies for the analysis of a specific compound or a group of phytochemicals depends on the physicochemical properties of the analytes or their metabolites, the sample matrix, the extraction methods, and various spectroscopic and chromatographic techniques. This chapter focuses on the analytical protocols used in fruit juices and the multiple approaches developed to analyze a wide variety of compounds.

Keywords

Fruit juice; analytical techniques; extraction strategies; sample preparations; spectrophotometric methods; chromatographic methods; chromatography detectors

33.1 Introduction

The analysis of fruit juices is important to evaluate the nutritional value of the products as well as to control the quality and to monitor the use of additives (Kataoka et al., 2000; Tsao and Li, 2013). In recent years, functional beverages, or juices with additional bioactive compounds or phytochemicals, have become popular for maintaining well-being and health (Moussa-Ayoub et al., 2016). These beverages, generally made from different fruits in combination with or without dairy and/or soy-derived products, are an easy way to increase the consumption of bioactive compounds associated with reduction of risks of cancer, cardiovascular diseases, diabetes and other diseases (Moussa-Ayoub et al., 2016; Tsao and Li, 2013). A wide variety of functional beverages are available on the market to suit the needs of different consumers in terms of palatability, nutrition, and health properties (Moussa-Ayoub et al., 2016).

The analysis of beneficial bioactive compounds or phytochemicals as well as harmful contaminants such as pesticides and herbicides, represents an analytical challenge in complex matrixes such as fruit juices (Kataoka et al., 2000; Tsao and Li, 2013). Analytical procedures using instruments such as gas chromatography (GC) and high-performance liquid chromatography (HPLC) have been shown to be reliable to analyze multiple compounds in food and fruit juices. For instance, GC can be used to analyze a wide variety of compounds in juices such as sugars, organics acids, amino acids, phenolic compounds, and pesticides (Cerdán-Calero et al., 2012; Cunha et al., 2009; Saraji and Mousavinia, 2006). However, these analytical instruments cannot handle the sample matrices directly (Kataoka et al., 2000; Tsao and Li, 2013). Sample preparation steps are critical for the correct detection of the analytes of interest amongst all the components of the fruit juice matrix (Pawliszyn, 2003). Thus, procedures to dilute or concentrate different compounds or to clean-up interfering molecules in the sample are common practices when analyzing various compounds in fruit juices (Tsao and Li, 2013).

The extraction preparation steps are routinely performed and could influence greatly the accuracy of the overall analysis. Methods such as liquid–liquid extraction (LLE) and solid-phase extraction (SPE) are commonly used when analyzing fruit juices, however, these procedures are laborious and require large volumes of organic solvents. Recently, the miniaturization of LLE or microextraction resulted in less expensive, less time-consuming, and more environmentally friendly alternatives (Augusto et al., 2013; Pena-Pereira et al., 2009). Microextraction techniques such as single-drop microextraction (SDME), hollow-fiber liquid-phase microextraction (HF-LPME), salting-out assisted liquid–liquid extraction (SALLE) or dispersive liquid–liquid microextraction (DLLME), were successfully applied to extract phytohormones, organic acids, polysaccharides, or volatile compounds in juices (Alizadeh et al., 2016; Jégou et al., 2017; Saraji and Mousavinia, 2006; Yi et al., 2017).

Therefore, this chapter covers an overarching view of analytical methods used for the detection of various bioactive compounds, phytochemicals, and contaminants in fruit juices. The chapter covers various analytical steps including sample preparation (clean-up, extraction, and derivatization)...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Section I: Composition
• Section II: Extraction and Production
• Section III: Quality and Safety
• Section IV: Innovative Techniques
• Section V: Shelf Life and Storage
• Section VI: Analysis
• Index