Hosseinkhani, Batool; Alaei Roozbahani, Zahra; Jalili, Maryam

doi:10.48311/biot.2025.103449.0

"Authenticity assessment of lemon juice by determination of major organic acids using enzymatic method

Document Type : Original Research

Authors

batool hosseinkhani ¹

zahra alaei roozbahani ²

maryam jalili ³

¹ noragene pishro

² Standards Organization

³ standard organization

https://doi.org/10.48311/biot.2025.103449.0

Abstract

Fruite juices were already under intensive analytical authenticity control for decades. Adulteration is releativly easy to perform because of the chemical composition and the wide natural variation seen in juice. Addition of water and/or sugar, acidification, cheaper fruit, colorants, flavor, and vitamins are typically frauds that are performed with criminal intent and sometimes with high level sophistication to make the adulterated products as difficult as possible to detect. In this sense, effective, reliable and rapid food authentication methods represent a valuable and irreplaceable tool for the authorities to set up control systems to ensure juice quality and safety and to promote mitigation of fraud. D-Isocitric acid and citric acid are two organic acid found in most fruit juices. They are an important marker in multicomponent procedures for the evaluation of authenticity and quality of fruit products; high citric/isocitric acid ratios can be used as an indicator of citric acid addition in some juices especially in lime juice. The measurement of D-Isocitric acid by HPLC method is very difficult and time consuming in addition in this time, enzymatic method is one of the main international standard method for this component. One of the main aim in this research set up enzymatic method for measurement of these organic acids as one of the most commonly used analytical techniques (enzymatic method) and it represents a very attractive choice because this method is simple, rapid and cost effective.

Keywords

lime juice

citric acid

D-Isocitric acid

Subjects