Rapid test for traceability assessment in lemon juice by high-performance liquid chromatography fluorescence

Aims: Fruit juices, especially lemon juice, are the most targeted food goods for adulteration and fraud in Iran. The aim of this study was to investigate the profile and concentration of free primary amino acids as a marker for adulteration in lemon juice. Materials and Methods: Amino acids were det...

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Main Authors: Jalal Hassan, Atefeh Takavar, Hemn Sleman Ali, Parisa Sadighara, Kiandokht Ghanati
Format: Article
Language:English
Published: Wolters Kluwer Medknow Publications 2021-01-01
Series:International Archives of Health Sciences
Subjects:
Online Access:http://www.iahs.kaums.ac.ir/article.asp?issn=2383-2568;year=2021;volume=8;issue=3;spage=149;epage=153;aulast=Hassan
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spelling doaj-8359605af6d0423d8dc1d5ed9639bff62021-10-07T04:58:51ZengWolters Kluwer Medknow PublicationsInternational Archives of Health Sciences2383-25682021-01-018314915310.4103/iahs.iahs_31_21Rapid test for traceability assessment in lemon juice by high-performance liquid chromatography fluorescenceJalal HassanAtefeh TakavarHemn Sleman AliParisa SadigharaKiandokht GhanatiAims: Fruit juices, especially lemon juice, are the most targeted food goods for adulteration and fraud in Iran. The aim of this study was to investigate the profile and concentration of free primary amino acids as a marker for adulteration in lemon juice. Materials and Methods: Amino acids were determined with high-performance liquid chromatography fluorescence. The limit of detection and limit of quantification were in the range of 0.008–0.01 ng/ml and 0.03 ng/ml, respectively. Results: The method is suitable for distinguishing authentic juices from drinking products that may contain little or no fruit juice. In our study, total amino acid concentration in natural lemon was 13.15 mmol/l and in other brands was in the range of 1.81–14.84 mmol/l. Further, the concentration of aspartic acid, glutamic acid, asparagine, and serine was more than other amino acids. The findings showed that only brands 1 and 2 were considered similar to natural lemon juice. Conclusion: The present study demonstrated that the concentration of the first four amino acids can use as a marker to determine lemon juice adulteration.http://www.iahs.kaums.ac.ir/article.asp?issn=2383-2568;year=2021;volume=8;issue=3;spage=149;epage=153;aulast=Hassanadulterationamino acidhigh-performance liquid chromatographylemon juice
collection DOAJ
language English
format Article
sources DOAJ
author Jalal Hassan
Atefeh Takavar
Hemn Sleman Ali
Parisa Sadighara
Kiandokht Ghanati
spellingShingle Jalal Hassan
Atefeh Takavar
Hemn Sleman Ali
Parisa Sadighara
Kiandokht Ghanati
Rapid test for traceability assessment in lemon juice by high-performance liquid chromatography fluorescence
International Archives of Health Sciences
adulteration
amino acid
high-performance liquid chromatography
lemon juice
author_facet Jalal Hassan
Atefeh Takavar
Hemn Sleman Ali
Parisa Sadighara
Kiandokht Ghanati
author_sort Jalal Hassan
title Rapid test for traceability assessment in lemon juice by high-performance liquid chromatography fluorescence
title_short Rapid test for traceability assessment in lemon juice by high-performance liquid chromatography fluorescence
title_full Rapid test for traceability assessment in lemon juice by high-performance liquid chromatography fluorescence
title_fullStr Rapid test for traceability assessment in lemon juice by high-performance liquid chromatography fluorescence
title_full_unstemmed Rapid test for traceability assessment in lemon juice by high-performance liquid chromatography fluorescence
title_sort rapid test for traceability assessment in lemon juice by high-performance liquid chromatography fluorescence
publisher Wolters Kluwer Medknow Publications
series International Archives of Health Sciences
issn 2383-2568
publishDate 2021-01-01
description Aims: Fruit juices, especially lemon juice, are the most targeted food goods for adulteration and fraud in Iran. The aim of this study was to investigate the profile and concentration of free primary amino acids as a marker for adulteration in lemon juice. Materials and Methods: Amino acids were determined with high-performance liquid chromatography fluorescence. The limit of detection and limit of quantification were in the range of 0.008–0.01 ng/ml and 0.03 ng/ml, respectively. Results: The method is suitable for distinguishing authentic juices from drinking products that may contain little or no fruit juice. In our study, total amino acid concentration in natural lemon was 13.15 mmol/l and in other brands was in the range of 1.81–14.84 mmol/l. Further, the concentration of aspartic acid, glutamic acid, asparagine, and serine was more than other amino acids. The findings showed that only brands 1 and 2 were considered similar to natural lemon juice. Conclusion: The present study demonstrated that the concentration of the first four amino acids can use as a marker to determine lemon juice adulteration.
topic adulteration
amino acid
high-performance liquid chromatography
lemon juice
url http://www.iahs.kaums.ac.ir/article.asp?issn=2383-2568;year=2021;volume=8;issue=3;spage=149;epage=153;aulast=Hassan
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AT hemnslemanali rapidtestfortraceabilityassessmentinlemonjuicebyhighperformanceliquidchromatographyfluorescence
AT parisasadighara rapidtestfortraceabilityassessmentinlemonjuicebyhighperformanceliquidchromatographyfluorescence
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