Utilize este identificador para referenciar este registo: http://hdl.handle.net/10451/21398
Título: Naringin and naringenin determination and control in grapefruit juice by a validated HPLC method
Autor: Ribeiro, Isabel A.
Ribeiro, Maria H. L.
Data: 2008
Editora: ELSEVIER SCI LTD
Citação: FOOD CONTROL. - Vol. 19, n. 4 (APR 2008), p. 432-438
Resumo: The main goal of this work was to develop and validate a fast, effective HPLC method for the simultaneous determination and control of naringin and naringenin, in several samples of citrus juices, namely, natural and commercial grapefruit and orange juices. The reason for developing this HPLC procedure is to control the debittering process using naringinase. A successful resolution and retention times were obtained with a C-18 reversed phase column, at a 1 mL min(-1) flow rate, with a gradient of acetonitrile:water and at the temperature of 25 degrees C. The method was linear in the working range of 55-95 mu g mL(-1) for naringin and 10-60 mu g mL(-1) for naringenin. Repeatability was determinate at three concentration levels obtaining a RSD (%) always lower than 2.5%, a limit of detection (LOD) and a limit of quantification (LOQ) of 2.83, 8.57 and 1.11, 3.37 pg mL(-1) for naringin and naringenin, respectively, were obtained. (c) 2007 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/10451/21398
DOI: http://dx.doi.org/10.1016/j.foodcont.2007.05.007
ISSN: 0956-7135
Aparece nas colecções:FF - Produção Científica 2000-2009

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