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Original scientific paper

https://doi.org/10.5562/cca3662

HPLC Analysis of Citric and Tartaric Acids in Fruit Nectars and Juices

Suzana Inić ; University of Zagreb, Faculty of Pharmacy and Biochemistry, A. Kovačića 1, Zagreb, Croatia
Maja Ljepović ; University of Zagreb, Faculty of Pharmacy and Biochemistry, A. Kovačića 1, Zagreb, Croatia
Ana-Marija Domijan ; University of Zagreb, Faculty of Pharmacy and Biochemistry, A. Kovačića 1, Zagreb, Croatia
Sabina Steiner Srdarević ; J. J. Strossmayer University of Osijek, Faculty of Dental Medicine and Health, Crkvena 21, Osijek, Croatia
Jasna Jablan ; University of Zagreb, Faculty of Pharmacy and Biochemistry, A. Kovačića 1, Zagreb, Croatia
Ksenija Markov ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb Croatia


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Abstract

The aim of this study was to estimate a level of citric and tartaric acids in fruit nectars (n = 17) and juices (n = 13) available on the Croatian market. For analysis reverse-phase HPLC with UV/Vis detector set at 214 nm was used. Mobile phase was phosphate buffer (50 mM, pH = 2.80) at flow rate 0.5 mL min–1. The method was linear (r2 = 0.9999). LoD was 0.01 g L–1, LoQ was 0.03 g L–1 and the intra-day along with the inter-day variability were up to 3 %. The level of citric and tartaric acids in fruit nectars ranged from 1.26 to 4.42 g L–1 and 0.68 to 0.86 g L–1, respectively, and in fruit juices ranged from 3.03 to 7.67 g L–1 and 3.09 to 4.68 g L–1, respectively. A higher level of citric acid in fruit juices than in fruit nectars was detected (p < 0.05; MannWhitney U test). Six fruit juices contained a higher level of citric acid allowed by EU regulation implying the importance of monitoring concentrations of both acids in food products.

This work is licensed under a Creative Commons Attribution 4.0 International License.

Keywords

citric acid, tartaric acid, fruit juices, monitoring, green chemistry, Croatian market

Hrčak ID:

244449

URI

https://hrcak.srce.hr/244449

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