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Characterization and Differentiation of Fresh Orange Juice Variety Based on Conventional Physicochemical Parameters, Flavonoids, and Volatile Compounds Using Chemometrics

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Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
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Department of Food Science and Technology, School of Agricultural Sciences, University of Patras, 30100 Agrinio, Greece
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Authors to whom correspondence should be addressed.
Academic Editor: Elisabetta Torregiani
Molecules 2022, 27(19), 6166; https://doi.org/10.3390/molecules27196166
Received: 23 August 2022 / Revised: 7 September 2022 / Accepted: 13 September 2022 / Published: 20 September 2022
The present study focused on the possibility of differentiating fresh-unprocessed orange juice according to botanical origin (variety), based on the use of conventional physico-chemical parameters, flavonoids, and volatile compounds, in combination with chemometrics. For this purpose, oranges from seven different varieties were collected during the harvest years of 2013–2014 and 2014–2015 from central and southern Greece. The physico-chemical parameters that were determined included: electrical conductivity, acidity, pH, and total soluble solids. The flavonoids: hesperidin, neohespseridin, quercetin, naringin, and naringenin were determined using high-performance liquid chromatography (HPLC-DAD). Finally, volatile compounds were determined using headspace solid-phase micro-extraction in combination with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Statistical treatment of data by multivariate techniques showed that orange juice variety had a significant (p < 0.05) impact on the above analytical parameters. The classification rate for the differentiation of orange juice according to orange variety using multivariate analysis of variance (MANOVA) and linear discriminant analysis (LDA) was 89.3%, based on the cross-validation method. View Full-Text
Keywords: orange juice; physico-chemical parameters; flavonoids; volatiles; chemometrics; variety differentiation orange juice; physico-chemical parameters; flavonoids; volatiles; chemometrics; variety differentiation
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MDPI and ACS Style

Vavoura, M.V.; Karabagias, I.K.; Kosma, I.S.; Badeka, A.V.; Kontominas, M.G. Characterization and Differentiation of Fresh Orange Juice Variety Based on Conventional Physicochemical Parameters, Flavonoids, and Volatile Compounds Using Chemometrics. Molecules 2022, 27, 6166. https://doi.org/10.3390/molecules27196166

AMA Style

Vavoura MV, Karabagias IK, Kosma IS, Badeka AV, Kontominas MG. Characterization and Differentiation of Fresh Orange Juice Variety Based on Conventional Physicochemical Parameters, Flavonoids, and Volatile Compounds Using Chemometrics. Molecules. 2022; 27(19):6166. https://doi.org/10.3390/molecules27196166

Chicago/Turabian Style

Vavoura, Maria V., Ioannis K. Karabagias, Ioanna S. Kosma, Anastasia V. Badeka, and Michael G. Kontominas. 2022. "Characterization and Differentiation of Fresh Orange Juice Variety Based on Conventional Physicochemical Parameters, Flavonoids, and Volatile Compounds Using Chemometrics" Molecules 27, no. 19: 6166. https://doi.org/10.3390/molecules27196166

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