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


Tezcan F., Uzaşçı S., Uyar G., Öztekin N. , Erim F. B.

FOOD CHEMISTRY, vol.141, no.2, pp.1187-1191, 2013 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 141 Issue: 2
  • Publication Date: 2013
  • Doi Number: 10.1016/j.foodchem.2013.04.017
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.1187-1191

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. (C) 2013 Elsevier Ltd. All rights reserved.