Tracking the degradation of fresh orange juice and discrimination of orange varieties: An example of NMR in coordination with chemometrics analyses

• Published in: Food chemistry Vol. 164; pp. 446 - 453
• Main Authors: de Oliveira, Clayton R., Carneiro, Renato L., Ferreira, Antonio G.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.12.2014; Elsevier
• Subjects: 1H NMR fingerprint; Beverages - analysis; Biological and medical sciences; Brazil; Chemometrics; Citrus sinensis - chemistry; Degradation; Ethanol - analysis; Ethyl alcohol; Exports; Food degradation; Food toxicology; Fresh orange juice; International trade; Juices; Magnetic Resonance Spectroscopy - methods; Medical sciences; Multivariate data analysis; Nuclear magnetic resonance; Oranges; Principal Component Analysis; Quality Control; Temperature; Toxicology; Brazil; Fresh orange juice; Food degradation; 1H NMR fingerprint; Multivariate data analysis; Data analysis; Fruit; H NMR fingerprint; Citrus fruit; Multivariate analysis; Orange; Degradation; Discrimination; Orange juice; Fingerprint method; Plant origin; Variety; Chemometrics; Food
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2014.05.026

•First example of degradation of fresh orange juice by 1H NMR and PCA analysis.•Influence of temperature and time on degradation of fresh orange juice.•1H NMR and PCA analyses distinguished the five varieties of fresh orange juice.•Quantification of metabolites from orange juice degradation. Brazil is currently the largest exporter of concentrated orange juice and, unlike the other exporter countries, the domestic consumption is mainly based on the fresh orange juice. The quality control by evaluating the major chemical constituents under the influence of the most important factors, such as temperature and storage time of the product, is very important in this context. Therefore, the objective of this study was to evaluate the influence of temperature and time on the degradation of fresh orange juice for 24h, by using 1H NMR technique and chemometric tools for data mining. The storage conditions at 24h led to the production of the formic, fumaric and acetic acids; and an increase of succinic and lactic acids and ethanol, which were observed at low concentration at the initial time. Furthermore, analysis by PCA has successfully distinguished the juice of different species/varieties as well as the metabolites responsible for their separation.