| Title: |
Determination of the Citric Acid Content in Commercial Fruit Juices by HPLC. |
| Authors: |
Horozić, E.; Ademović, Z.; Hasanbašić, A.; Tučić, E.; Kovačević, L. |
| Source: |
Bulletin of the Chemists & Technologists of Bosnia & Herzegovina / Glasnik Hemičara i Tehnologa Bosne i Hercegovine; 2018 Special Issue, p116-116, 1p |
| Subject Terms: |
Citric acid; Fruit juices; Acid content of fruit |
| Abstract: |
Natural fruit juices can play a significant role in healthy eating habits because, beside good taste, they also offer a variety of nutrients naturally found in fresh fruit. Organic acids are the universal ingredient of all fruit juices. The most important are the citric and ascorbic acid. Citric acid (2-hydroxy-1,2,3- propantricarboxylic acid) is a weak acid, which is naturally present in citrus fruits. The aim of this study was to determine the citric acid (CA) content in orange, strawberry, peach and apple juices that are commercially available on the market in Bosnia and Herzegovina using HPLC method and to compare the CA content with the Ordinance on Fruit Juices in Bosnia and Herzegovina. The HPLC standards showed a linearity in the tested concentration range of 10-1000 mg/L (y = 5671.7x + 25285; R2 = 0.9971). The concentrations of CA in the samples of orange juice were within the reference range (6.3-17.0 g/L), except for the one sample that contained CA below the reference range. The same applies to samples of apple and strawberry juice that contained 50-150 g/L and 5-11 g/L CA, respectively. All samples of peach juice were also within the reference range of 1.5-5.0 g/L. Applied HPLC method is suitable to test CA content in commercial juice samples. [ABSTRACT FROM AUTHOR] |
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| Database: |
Complementary Index |