Detection of orange juice adulteration by tangelo juice using multivariate analysis of polymethoxylated flavones and carotenoids

Journal of the Science of Food and Agriculture

Volumn 82, Issue 4, 2002, Pages 421-427

  Pan, G G ^a   Kilmartin, P A ^a   Smith, B G ^a   Melton, L D ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Adulteration; Canonical discriminant analysis; Carotenoid; Orange juice; Polymethoxylated flavone; Tangelo

Indexed keywords

FOOD SCIENCE;

CITRUS TANGELO;

EID: 0036128214     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1051     Document Type: Article

References (16)

1. Use of citrus hybrids in orange juice production
2. Definition of orange and orange juice - Legal aspects and points of view of the European fruit juice producers
3. Methods for determining the adulteration of citrus juices
4. Extraction and measurement of prominent flavonoids in orange and grapefruit juice concentrates
5. Determination of anthocyanins and carotenoids in fruit juices
6. Two new polymethoxylated flavones, a class of compounds with potential anticancer activity, isolated from cold pressed Dancy tangerine peel oil solids
7. Detection of the addition of Citrus reticulata and hybrids to Citrus sinensis by flavonoids
8. Evolution of polymethoxy flavones during development of tangelo nova fruits
9. 18 solid-phase isolation and high-performance liquid chromatography/ultraviolet diode array detection of fully methoxylated flavones in citrus juices
10. Separation and quantitative analysis of some carotenoid fatty acid esters of fruits by liquid chromatography
11. Application of diode array detection with a C- 30 reversed phase column for the separation and identification of saponified orange juice carotenoids
12. Detection of adulteration of California orange juice concentrates with externally added carotenoids by liquid chromatography
13. High-performance liquid chromatographic determination of polymethoxylated flavones in orange juice after solid-phase liquid extraction
14. Polymethoxylated flavones in Brazilian orange juice
15. Innovations in carotenoid analysis using LC/MS
16. Differentiation of several geographical origins in single-strength Valencia orange juices using quantitative comparison of carotenoid profiles