Dhrumeshkumar Chavda , Nimisha Sharma , R M Sharma , Vandana Tripathy , Nilesh Joshi , Hatkari Vittal , Nirmal Kumar , A K Dubey
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引用次数: 0
Abstract
Naringin is a prominent flavonoid found in various citrus fruits, widely recognized for its antibacterial, anti-inflammatory, and antioxidant properties, which contribute to its potential health benefits. This study aimed to develop and validate an HPLC-PDA method for quantifying naringin in juice from interspecific citrus hybrids, while also assessing the sensory attributes of the juice. Two reversed-phase high-performance chromatographic methods were developed for the simultaneous determination of naringin in the juice, utilizing both isocratic and gradient elution on a C18 column. The method was validated for naringin quantification, demonstrating a wide linear range, high accuracy and precision, low detection and quantification limits, and overall robustness. Consumer tests revealed significant variation in naringin content (0.1–44 mg/L) and sensory attributes (3–9 points on a hedonic scale) across the hybrids and parent varieties. Descriptive flavour analysis, conducted by a trained sensory panel, indicated that the six hybrids had good sensory quality along with optimal naringin levels. Principal component analysis (PCA) differentiated naringin content and sensory attributes, and a heatmap with hierarchical data analysis suggested that over 90 % heritability was observed for both traits.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.