Determination of amino acids in pomegranate juices and fingerprint for adulteration with apple juices

Filiz Tezcan; Sesil Uzaşçi; Güler Uyar; Nevin Öztekin; F. Bedia Erim

doi:10.1016/j.foodchem.2013.04.017

Determination of amino acids in pomegranate juices and fingerprint for adulteration with apple juices

Filiz Tezcan, Sesil Uzaşçi, Güler Uyar, Nevin Öztekin, F. Bedia Erim^*

^*Corresponding author for this work

Department of Chemistry

Istanbul Technical University

Research output: Contribution to journal › Article › peer-review

50 Citations (Scopus)

Abstract

A new chiral micellar electrokinetic chromatography-laser induced fluorescence (MEKC-LIF) method was developed using sodium dodecylbenzene sulphonate (SDBS) as surfactant for the determination of chiral amino acids in pomegranate juices. The use of SDBS as the micellar medium enhanced the fluorescence intensities of amino acids derivatised with fluorescein isothiocyanate (FITC). The amino acid profile of pomegranate juices was compared to apple amino acids and L-Asn was proposed as a marker for the adulteration of pomegranate juices with apple juices.

Original language	English
Pages (from-to)	1187-1191
Number of pages	5
Journal	Food Chemistry
Volume	141
Issue number	2
DOIs	https://doi.org/10.1016/j.foodchem.2013.04.017
Publication status	Published - 2013

Funding

This study was financially supported by the Scientific and Technological Research Council of Turkey (TUBITAK) (Project No. 108T873 ).

Funders	Funder number
TUBITAK	108T873
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Keywords

Adulteration
Capillary electrophoresis
Chiral separation
D-Amino acids
LIF
Pomegranate

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10.1016/j.foodchem.2013.04.017

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title = "Determination of amino acids in pomegranate juices and fingerprint for adulteration with apple juices",

abstract = "A new chiral micellar electrokinetic chromatography-laser induced fluorescence (MEKC-LIF) method was developed using sodium dodecylbenzene sulphonate (SDBS) as surfactant for the determination of chiral amino acids in pomegranate juices. The use of SDBS as the micellar medium enhanced the fluorescence intensities of amino acids derivatised with fluorescein isothiocyanate (FITC). The amino acid profile of pomegranate juices was compared to apple amino acids and L-Asn was proposed as a marker for the adulteration of pomegranate juices with apple juices.",

keywords = "Adulteration, Capillary electrophoresis, Chiral separation, D-Amino acids, LIF, Pomegranate",

author = "Filiz Tezcan and Sesil Uza{\c s}{\c c}i and G{\"u}ler Uyar and Nevin {\"O}ztekin and \{Bedia Erim\}, F.",

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language = "English",

volume = "141",

pages = "1187--1191",

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T1 - Determination of amino acids in pomegranate juices and fingerprint for adulteration with apple juices

AU - Tezcan, Filiz

AU - Uzaşçi, Sesil

AU - Uyar, Güler

AU - Öztekin, Nevin

AU - Bedia Erim, F.

PY - 2013

Y1 - 2013

N2 - A new chiral micellar electrokinetic chromatography-laser induced fluorescence (MEKC-LIF) method was developed using sodium dodecylbenzene sulphonate (SDBS) as surfactant for the determination of chiral amino acids in pomegranate juices. The use of SDBS as the micellar medium enhanced the fluorescence intensities of amino acids derivatised with fluorescein isothiocyanate (FITC). The amino acid profile of pomegranate juices was compared to apple amino acids and L-Asn was proposed as a marker for the adulteration of pomegranate juices with apple juices.

AB - A new chiral micellar electrokinetic chromatography-laser induced fluorescence (MEKC-LIF) method was developed using sodium dodecylbenzene sulphonate (SDBS) as surfactant for the determination of chiral amino acids in pomegranate juices. The use of SDBS as the micellar medium enhanced the fluorescence intensities of amino acids derivatised with fluorescein isothiocyanate (FITC). The amino acid profile of pomegranate juices was compared to apple amino acids and L-Asn was proposed as a marker for the adulteration of pomegranate juices with apple juices.

KW - Adulteration

KW - Capillary electrophoresis

KW - Chiral separation

KW - D-Amino acids

KW - LIF

KW - Pomegranate

UR - https://www.scopus.com/pages/publications/84878378177

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DO - 10.1016/j.foodchem.2013.04.017

M3 - Article

AN - SCOPUS:84878378177

SN - 0308-8146

VL - 141

SP - 1187

EP - 1191

JO - Food Chemistry

JF - Food Chemistry

IS - 2

ER -

Determination of amino acids in pomegranate juices and fingerprint for adulteration with apple juices

Abstract

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Keywords

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