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1.
J Sci Food Agric ; 99(4): 1870-1879, 2019 Mar 15.
Article in English | MEDLINE | ID: mdl-30264403

ABSTRACT

BACKGROUND: Citrus fruits are widely consumed around the world. Several elements are known to have important physiological functions in living things, whereas others are reported to have toxic effects. This study was aimed to analyze the concentration of macro, micro and trace elements in citrus fruit varieties. Samples were acid digested using a microwave system and analyzed for macro elements by inductively coupled plasma-optical emission spectrometry (ICP-OES) and for micro and trace elements by inductively coupled plasma-mass spectrometry (ICP-MS). The application of analytical techniques was analyzed by determining method validation parameters including limits of detection and quantification, linearity, precision, spiking experiments and analyzing certified reference material (NIST CRM-1570a), Spinach leaves. RESULTS: The elemental levels of citrus fruits were found largely to be dependent upon the type of analyzed samples. Among nutritionally important elements, citrus fruits were good sources of potassium (95.13-270.4 mg kg-1 ), calcium (10.57-75.29 mg kg-1 ), zinc (466.5-1611 µg kg-1 ) and manganese (35.35-1902 µg kg-1 ). The concentrations of toxic elements (Pb, Cd, As, Al, Hg) were very low. CONCLUSION: In general, the concentrations of analyzed elements were within the critical levels specified by the Food and Agriculture Organization/World Health Organization and Food and Nutrition Board USA. Linear discriminant analysis successfully separated the samples into clear groups with 93.9% correct classification. © 2018 Society of Chemical Industry.


Subject(s)
Citrus/chemistry , Mercury/analysis , Trace Elements/analysis , Aluminum/analysis , Cadmium/analysis , Calcium/analysis , Fruit/chemistry , Lead/analysis , Manganese/analysis , Mass Spectrometry , Microwaves , Potassium/analysis , Zinc/analysis
2.
Phytochem Anal ; 28(5): 392-403, 2017 Sep.
Article in English | MEDLINE | ID: mdl-28444796

ABSTRACT

INTRODUCTION: Citrus fruits are known to have characteristic enantiomeric key compounds biosynthesised by highly stereoselective enzymatic mechanisms. In the past, evaluation of the enantiomeric ratios of chiral compounds in fruits has been applied as an effective indicator of adulteration by the addition of synthetic compounds or natural components of different botanical origin. OBJECTIVE: To analyse the volatile flavour compounds of Citrus junos Sieb. ex Tanaka (yuzu), Citrus limon BURM. f. (lemon) and Citrus aurantifolia Christm. Swingle (lime), and determine the enantiomeric ratios of their chiral compounds for discrimination and authentication of extracted oils. METHODOLOGY: Volatile flavour compounds of the fruits of the three Citrus species were extracted by simultaneous distillation extraction and analysed by gas chromatography-mass spectrometry. The enantiomeric composition (ee%) of chiral camphene, sabinene, limonene and ß-phellandrene was analysed by heart-cutting multidimensional gas chromatography-mass spectrometry. RESULTS: Sixty-seven (C. junos), 77 (C. limon) and 110 (C. aurantifolia) volatile compounds were identified with limonene, γ-terpinene and linalool as the major compounds. Stereochemical analysis (ee%) revealed 1S,4R-(-) camphene (94.74, 98.67, 98.82), R-(+)-limonene (90.53, 92.97, 99.85) and S-(+)-ß-phellandrene (98.69, 97.15, 92.13) in oil samples from all three species; R-(+)-sabinene (88.08) in C. junos; and S-(-)-sabinene (81.99, 79.74) in C. limon and C. aurantifolia, respectively. CONCLUSION: The enantiomeric composition and excess ratios of the chiral compounds could be used as reliable indicators of genuineness and quality assurance of the oils derived from the Citrus fruit species. Copyright © 2017 John Wiley & Sons, Ltd.


Subject(s)
Citrus/chemistry , Fruit/chemistry , Oils, Volatile/analysis , Acyclic Monoterpenes , Cyclohexane Monoterpenes , Cyclohexenes/analysis , Gas Chromatography-Mass Spectrometry , Limonene , Monoterpenes/analysis , Terpenes/analysis
3.
Food Chem ; 219: 443-452, 2017 Mar 15.
Article in English | MEDLINE | ID: mdl-27765250

ABSTRACT

Tea contains characteristic volatile organic compounds, polyphenols, caffeine and catechins, and is therefore among the most widely consumed beverages all over the world. In this study, fresh Jukro tea leaves collected from Damyang-gun (Jeollanam-do) at 40, 60 and 90day growth stages, were semi-fermented. The volatile organic compounds (VOCs) were extracted by simultaneous distillation-solvent extraction (SDE) and analyzed by gas chromatography/mass spectrometry (GC/MS). Catechins, caffeine and theanine were analyzed by high performance liquid chromatography (HPLC). A total of 159 VOCs were identified in the analyzed Jukro tea leaves. Comparatively, the increase in the concentrations of VOCs was high in 60day leaves. The content of catechins increased along the three growth stages, whereas caffeine, compared to 90day leaves, was higher for 40 and 60day leaves. Based on the results, the 60day leaves were found to be the most suitable and useful for making semi-fermented Jukro tea.


Subject(s)
Caffeine/analysis , Camellia sinensis/chemistry , Catechin/analysis , Glutamates/analysis , Tea/chemistry , Volatile Organic Compounds/analysis , Chromatography, High Pressure Liquid/methods , Gas Chromatography-Mass Spectrometry/methods , Plant Leaves/chemistry , Spectrum Analysis
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