HPLC Organic Acid Analysis in Different Citrus Juices under Reversed Phase Conditions

  • Violeta NOUR University of Craiova, Faculty of Horticulture, 13 A. I. Cuza Str., Craiova, Dolj
  • Ion TRANDAFIR University of Craiova, Chemistry Faculty, 107 Calea Bucuresti Street, Craiova, Dolj
  • Mira Elena IONICA University of Craiova, Faculty of Horticulture

Abstract

A reversed phase HPLC method for separation and quantification of organic acids (oxalic, citric, tartaric, malic, ascorbic and lactic acids) in fruit juices was developed. The chromatographic separation was performed with a Surveyor Thermo Electron system at 10C by using potassium dihydrogen orthophosphate buffer (pH 2.8) as mobile phase, an Hypersil Gold aQ Analytical Column and diode array detection at ?=254 nm for ascorbic acid and ?=214 nm for the other organic acids. Organic acid profiles of ten species of Citrus: sweet orange, minneola, clementine, mandarin orange, pomelo, lemon, lime, sweetie, white and pink grapefruit were established. Species significantly affect the organic acid distribution of citrus fruit juices. In all citrus juices, the most abundant organic acid was citric acid, ranging from 6.88 to 73.93 g/l. Citrus juices are good sources of ascorbic acid (0.215-0.718 g/l). Average ascorbic acid was the highest in lemon juice followed by sweet orange juice, sweetie and white grapefruit.

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Author Biography

Violeta NOUR, University of Craiova, Faculty of Horticulture, 13 A. I. Cuza Str., Craiova, Dolj
Faculty of Horticulture professor, vice-dean
Published
2010-06-15
How to Cite
NOUR, V., TRANDAFIR, I., & IONICA, M. E. (2010). HPLC Organic Acid Analysis in Different Citrus Juices under Reversed Phase Conditions. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(1), 44-48. https://doi.org/10.15835/nbha3814569
Section
Research Articles