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Beverages 2015, 1(2), 82-94; doi:10.3390/beverages1020082

Blood Orange Anthocyanins in Fruit Beverages: How the Commercial Shelf Life Reflects the Quality Parameter

Laboratory of Catania, Central Inspectorate Department of Protection and Prevention of Fraud Quality of Food Products (ICQRF), Ministry of Agriculture and Forestry, Via A. Volta 19, 95122 Catania, Italy
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Academic Editor: Antonio Cilla
Received: 27 March 2015 / Accepted: 15 April 2015 / Published: 20 May 2015
(This article belongs to the Special Issue Fruit Beverages: Nutritional Composition and Health Benefits)
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Abstract

Pigmented oranges are a high value typical product, used for the production of healthy juice-based drinks due to the peculiar presence of anthocyanins as dietary antioxidants. A qualitative HPLC/PDA/MS analytical method for verifying presence/absence of blood orange anthocyanins was validated in accordance with Eurachem guide in terms of accordance (100%), specificity/selectivity, repeatability of retention time (CV < 0.5%), limit of detection (0.36 mg/L) and limit of decision (0.41 mg/L). Fifty commercial red orange juice beverages were collected on the market and analyzed to assess the occurrence of blood orange anthocyanins. The results showed that only 60% of analyzed products have a minimum content of anthocyanins of blood orange, guaranteeing the specifications of the product they publicize and sell until the expiration date. Therefore, it is possible to envisage a gradual degradation of the specific parameter (anthocyanins) or willful misconduct of producers (non-use of blood orange juice). In both cases, the consumer buys a product with high added value without such value being guaranteed. This information will be useful to revise the expiration date of these products, the percentage of blood orange juice used in the preparation and/or the storage conditions of the products. View Full-Text
Keywords: red orange; cyanidin 3-glucoside; Citrus; HPLC/PDA/MS; soft drink red orange; cyanidin 3-glucoside; Citrus; HPLC/PDA/MS; soft drink
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Scordino, M.; Sabatino, L.; Lazzaro, F.; Borzì, M.A.; Gargano, M.; Traulo, P.; Gagliano, G. Blood Orange Anthocyanins in Fruit Beverages: How the Commercial Shelf Life Reflects the Quality Parameter. Beverages 2015, 1, 82-94.

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