Table 5.
Applications of Liquid Chromatography to authenticity studies of fruit juices.
| Aim of Study | Analytical Technique | Type of Study | ChemometricApproach | Sensitivity & Accuracy | Markers | Ref. |
|---|---|---|---|---|---|---|
| Authentication of red-fruit and vegetable juices - Compositional analyses and characterization | HPLC–UV Fluorescence spectroscopy |
Targeted & Untargeted | - | - | Anthocyanins, betacyanins, natural and synthetic pigments, hydroxycinnamic acids, hydroxybenzoic acids, catechins | [97] |
| Authentication of Citrus fruit juices – characterization, classification of juices and detection of juice-to-juice adulteration | HPLC–DAD–ESI–MS/MS | Targeted & Untargeted | PCA, LDA, PLS-DA, PLSR |
PCA: 66% of total system variability LDA: 100% correct classification PLS-DA: 98% correct classification PLSR: successful detection of adulteration at 10–70 % |
Polyphenolic profiles 17 specific polyphenolic markers |
[98] |
| Authentication of Indian citrus fruit juices - Detection of juice-to-juice adulteration | UPLC-QTOF/MS | Targeted & Untargeted | PCA, SIMCA, OPLS-DA | Lowest level of detected adulteration: Targeted: 2%, untargeted: 1% | didymin, rhoifolin, isorhoifolin, neohesperidin, hesperidin, naringin, narirutin, limonin glucoside, vicenin-2 and relative ratios |
[6] |
| Authentication of lemon juice – Detection of adulteration with bergamot juice | HPLC–DAD, IFU methods |
Targeted | CDA | Lowest level of detected adulteration: 1–2% |
Naringin, neohesperidin, and neoeriocitrin | [26] |
| Authentication of pomegranate juice – Characterization and detection of juice-to-juice adulteration with grape, apple, sour cherry juice | HPLC–DAD | Targeted | - | - | Anthocyanins and organic acids | [29] |
| Authentication of pomegranate juice –Detection of the adulteration with red grape juice | HPLC–DAD–IT–MS/MS | Targeted & Untargeted | - | Lowest level of detected adulteration: 15% |
Flavan-3-ols monomers, procyanidin dimers and trimers, anthocyanins | [99] |
| Authentication of purple grape juice – Detection of adulteration with apple juice | HPLC–DAD, HPLC–RI |
Targeted | - | Lowest level of detected adulteration: 5% for phloridzin & 2% for sorbitol |
Phlorizin, Sorbitol | [100] |
| Authentication of apple and pear juice – Detection of juice-to-juice adulteration | HPLC–DAD LC–QTOF/MS NMR |
Targeted | - | Lowest level of detected adulteration: 0.6–7% |
4-O-p-coumarylquinic acid isorhamnetin-3-O-rutinoside, abscisic acid |
[101] |
| Authentication of apple juice - Differentiation according to cultivar & geographical origin | HPLC–DAD HPLC–UV UPLC–QQQ–MS/MS |
Targeted | Mixed-effect ANOVA, LDA | - | Catechin, epicatechin, procyanidin B1, procyanidin B2+B4, quercetin-3-rhamnoside, quercetin-3-glucoside + quercetin-3-galactoside, trans-piceid | [102] |
| Authentication of apple juice - Differentiation according to variety and geographical origin on the basis of their polyphenol composition |
HPLC–DAD UHPLC–Q–Orbitrap |
Targeted & Untargeted | ANOVA, PCA, SLDA | Overall prediction ability: 91.2–98.3% | 4-caffeoylquinic acid, 4-p-coumaroylquinic acid, (+)-catechin, (−)-epicatechin, procyanidin B1, phloridzin, 3-hydroxyphloretin-2′-O-glucoside, quercetin-3-O-glucoside, quercetin-3-O-arabinoside, quercetin-3-O-rhamnoside |
[103] |
| Authentication of orange juice –Differentiation between fermented & fresh juice | HSCCC, LC-IT-MSn, Preparative HPLC, NMR, TLC | Targeted | - | - | Isoamericanol A & Isoamericanoic acid A | [104] |
| Quality and authentication of orange juice – estimation of juice age and variety discrimination | LC × LC-DAD, APCI-IT-TOF/MS |
Targeted | - | - | 5,6- and 5,8-epoxycarotenoids | [105] |
| Authentication of orange juice – Differentiation between fresh and commercial juice | Chiral nano–LC–Q–IT |
Targeted | - | LODs: 3–8 ng/mL | D-amino acids | [107] |
| Characterization and authentication of fruit juices based on amino-acid profiles | HPLC–FLD | Targeted | - | - | Total aminoacids, amino acids profile | [106] |
| Authentication of pomegranate juice –Detection of juice-to-juice adulteration with peach and grape juice | HPLC-DAD/RI | Targeted & Untargeted | - | - | Τartaric acid, proline, sucrose | [49] |
| Characterization and authentication of fruit juices - Detection of juice-to-juice adulteration | LC–MS/MS | Targeted | - | Lowest level of detected adulteration: Pomegranate with grape: 5%Pomegranate with apple: 5% |
Citric acid, malic acid, tartaric acid, quinic acid, isocitric acid |
[108] |
| Authentication of orange juice – Geographical origin discrimination | HPLC–DAD/RI | Targeted | MANOVA, LDA | - | Organic acids (citric, malic, tartaric, oxalic, fumaric), sugars (fructose, glucose), pH, TA, TDS and EC | [109] |
| Authentication of pomegranate juice – Development of an International Multidimensional Authenticity Specification Algorithm to detect juice-to-juice adulteration |
HPLC–DAD/RI, IRMS, Flame Photometry | Targeted | - | Tartaric acid, sucrose, sorbitol, maltose, potassium | [110] |
ANOVA: Analysis of Variance, CDA: Canonical Discriminant Analysis, HSCCC: High-Speed Countercurrent Chromatography, IRMS: Isotope Ratio Mass Spectrometry, LDA: Linear Discriminant Analysis, IT: Linear Ion Trap, MANOVA: Multivariate Analysis of Variance, OPLS-DA: Orthogonal Partial Least Squares Discriminant Analysis, PLS-DA: Partial Least Squares Discriminant Analysis, PLSR: Partial Least Squares Regression, SIMCA: Soft Independent Modelling by Class Analogy, SLDA: Stepwise Linear Discriminant Analysis.