Polyphenolic contents in Citrus fruit juices: Authenticity assessment

ABAD-GARCÍA, B.; GARMÓN-LOBATO, S.; SANCHEZ-ILARDUYA, M. B.; BERRUETA, L. A.; GALLO, B.; VICENTE, F.; ALONSO SALCES, ROSA MARIA

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2014 vol. 238 p. 803 - 818

1438-2377

The contents of 49 polyphenols in sweet orange, tangerine, lemon and grapefruit juices from 18 cultivars grown in Spain were determined by reversed-phase highperformance liquid chromatography with photodiode array detection. Citrus polyphenolic profiles consist of 81?97 % of flavanones, 0.3?13.6 % of flavones, 0.1?6.0 % of flavonols, 0.6?9.6 % of hydroxycinnamic acids and 0.2?0.4 % of coumarins (only found in grapefruit juices). Several markers that allow to distinguish with practical certainty grapefruit and lemon juices between them and from the other Citrus species are reported. Each of these markers is a reliable and useful tool to detect juice adulteration. Grapefruit juice markers were naringenin-7-O-neohesperidoside, naringenin-7-O-neohesperidoside-4′-O-glucose, naringenin-O-hexosylhexoside, hesperetin-7-O-neohesperidoside, naringenin-O-rhamnosylmalonylhexoside, isosakuranetin-7-O-neohesperidoside, hesperetin-7-O-rutinoside, apigenin-6-C-hexoside-O-hexoside, apigenin-7-Oneohesperidoside and scopoletin-O-hexoside. Lemon juice markers were eriodictyol-7-O-rutinoside-4′-O-glucoside, eriodictyol-7-O-rutinoside, diosmetin-6,8-di-C-glucoside, diosmetin-8-C-glucoside, luteolin-7-O-rutinoside, diosmetin- 6-C-glucoside and diosmetin-6,8-di-C-hexosideacylhexoside. The markers naringenin-O-hexosylhexoside, apigenin-6-C-hexoside-O-hexoside, scopoletin-O-hexoside, diosmetin-8-C-glucoside and diosmetin-6,8-di-C-hexosideacylhexoside were detected, characterized and quantitatively determined in grapefruit and lemon juices for the first time by our research group, as far as the authors know. Classification models provided by LDA and PLS-DA correctly identify all sweet orange and tangerine juices. Moreover, PLS regression model determines the percentage (10? 70 %) of tangerine juice used to adulterate sweet orange juice with a suitable confidence interval (RMSEP = 7 %).