Determination of total polyphenol index and flavonoids profile combined with chemometric analysis in Iranian commercial juices

Fatemeh Zamani  Mazdeh; Shaghayegh  Keikhosravy; Mohsen  Amini; Anita  Chalipour; Akram  Rostami; Naficeh  Sadeghi; Mannan  Hajimahmoodi

doi:10.18502/jfsh.v11i4.21683

Fatemeh Zamani Mazdeh Pharmaceutical Quality Assurance Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
Shaghayegh Keikhosravy Nutraceutics research center, Tehran University of Medical Sciences, Tehran, Iran.
Mohsen Amini Food and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran.
Anita Chalipour Food and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran.
Akram Rostami Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
Naficeh Sadeghi Nutraceutics research center, Tehran University of Medical Sciences, Tehran, Iran.
Mannan Hajimahmoodi Nutraceutics research center, Tehran University of Medical Sciences, Tehran, Iran.

DOI: https://doi.org/10.18502/jfsh.v11i4.21683

Keywords: Fruit Juice; Total polyphenol; Flavonoids; RP-HPLC; Chemometric

Abstract

Food fraud, defined as the deliberate alteration or misrepresentation of food products for economic gain, has long posed significant challenges for consumers and the food industry. Fruit juices are among the ten commodities most vulnerable to fraudulent practices, as identified by the European Committee on the Environment, Public Health and Food Safety. Therefore, the development of robust, sensitive, and economically viable analytical techniques is essential to ensure the authenticity, quality, and safety of fruit juice products. The main objective of the present study was to develop and apply an analytical method for the quality control of commercial juice products. For this purpose, 73 Iranian commercial juices from 11 brands were analyzed. Based on their labels, the samples were classified into two categories: still fruit drinks and nectars, including orange, pineapple, peach, and sour cherry flavors. Physicochemical parameters, including pH and Brix, as well as total polyphenol content and flavonoid profiles, were determined. Total polyphenol content was measured using a spectrophotometric method, while catechin, eriocitrin, naringin, hesperidin, and quercetin were quantified by reverse-phase high-performance liquid chromatography with UV detection at 280 nm. The chromatographic separation was performed on a C8 column using gradient elution with water, acetic acid, and acetonitrile, and was completed within 30 min. The method showed acceptable analytical performance, with the highest limit of detection being 1.39 ppm for eriocitrin and spike recovery values of at least 82.81% for naringin. Statistical analysis revealed significant differences in total polyphenol and flavonoid contents among different types of fruit juices. Overall, the results indicated that flavonoid profiling is a valuable tool for the quality control and authenticity assessment of commercial fruit juices, whereas physicochemical parameters such as pH, Brix, and total polyphenol content alone are not sufficient for this purpose.