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

Filiz Tezcan; Sesil Uzaşçı; Güler Uyar; Nevin Oztekin; 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

Food Chem. 2013 Nov 15;141(2):1187-91. doi: 10.1016/j.foodchem.2013.04.017. Epub 2013 Apr 17.

Authors

Filiz Tezcan¹, Sesil Uzaşçı, Güler Uyar, Nevin Oztekin, F Bedia Erim

Affiliation

¹ Istanbul Technical University, Department of Chemistry, Maslak, Istanbul, Turkey.

PMID: 23790902
DOI: 10.1016/j.foodchem.2013.04.017

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.

Publication types

Evaluation Study
Research Support, Non-U.S. Gov't

MeSH terms

Amino Acids / analysis*
Beverages / analysis*
Chromatography, Micellar Electrokinetic Capillary / instrumentation
Chromatography, Micellar Electrokinetic Capillary / methods*
Food Contamination / analysis*
Lythraceae / chemistry*
Malus / chemistry*

Substances

Amino Acids