عنوان مقاله [English]
Public consumption of lemon juice and best-selling market makes adulteration by jobbers to reducing of production costs which caused to dangerous problems in people's health and relevant regulatory authorities. Previous studies showed none of the proposed methods by the Standard Organization of Iran could not able to identify adulteration in lemon juice due to changed via adding of some synthetic materials. Therefore, all of proposed methods are actually incapable in detection of adulteration including: mixing of some rough straw with lukewarm water, using of extracts in lemon juice production , adding of citric acid , dilution with water and mineral acid adding. Unfortunately, the type of adulteration in lemon juice in Iran is different with other countries. lemon juice is completely synthetic production which caused to gastrointestinal side effects as well as damage to the enamel teeth and public health. It seems that the IRIS should be revised due to incapable in response to adulteration discoveries. Therefore, it supposed the necessary proceeding in solving of this problem which used as main seasoning and important source of vitamin C in throughout the years. This review shows the advantages and disadvantages of alternative methods in industries to provide differences in natural lemon juice for the first time to provide adequate research in finding of effective methods in identifying of lemon juice.
Álvarez J., Pastoriza S., Alonso-Olalla R., Delgado-Andrade C. and Rufián-Henares J. (2014). Nutritional and physicochemical characteristic of commercial Spanish citrus juices. Food Chem., 164(1), 396-405.
Anonymous I. N. S. O. (1981). Liquid fruit and Vegetable products - determination of sulphur dioxide content (Routine method) Iranian National Standardization Organization. (INSO .4308(, ICS:5523, First Edition, Iran.
Anonymous I. N. S. O. (2013). Lime juice – Specifications and Test methods. Iranian National Standardization Organization (INSO), ICS;67.100.30,5th Revision. Iran.
Anonymous P I. (2013). Fruit Juice Nutrition & Health.
Anonymous I. N. S. O. (2013). Oil of lime expressed, Persian type (Citrus latifolia Tanaka). Iranian National Standardization Organization. (INSO. 18301): ICS: 71.100.60, 1st Edition. Iran
Asemi Z., Taghizadeh M. and shakeri M. (2011). Detemination the efficacy of Spectrophotometer and Polarimeter methodes in detection of cheatery of Lemon-Juice in Iran. Fourteenth National Conference on Environmental Health. Yazd University of Medical Sciences. 1-9, Yazd, Iran.
Chuku L. C. and Chinaka N. C. (2014). Protein and mineral element levels of some fruit juices (Citrus spp.) in some Niger Delta areas of Nigeria. Int. J. Nut. Food Sci., 3, 58-60.
Fang T. T. (1988). Amino acid pattern for analysis of fruit juice authenticity: In Analysis of nonalcoholic beverage. (8), 51-68.
Gledhill A., Roberts D.R. and Hammond D. A. (2013). Is Naringin a Natural component of lemon juice. Quality Assurance: 6-11.
González-Molina, E., Domínguez-Perles R., Moreno D.and García-Viguera C. (2010). Natural bioactive compounds of Citrus limon for food and health. J. Pharm. Biomed. Anal., 51(2), 327-345.
Hajimahmodi M. (2013). Determination of adulteration in citrus lemon juice by measuring the citric and D-isocitric acid. 21st National Congress of Food Science and Industry, Tehran.
Haminiuk M. S. V., Oviedo, Guedes A. R., Stafussa A. P., Bona E. and Carpes S. T. (2011). Chemical, antioxidant and antibacterial study of Brazilian fruits. Int. J. Food Sci. Technol., 46(7), 1529-1537.
Karadenuz F. (2004). Main organic acid distribution of authentic citrus juices in Turkey. Turk. J. Agric. For., 28, 267-271.
Khan, M. and Dangles O. (2014). A comprehensive review on flavanones, the major citrus polyphenols. J. Food Comp. Anal., 33(1), 85-104.
Lorente, J., Vegara S., Martí N., Ibarz A., Coll L., Hernández J., Valero M. and Saura D. (2014). Chemical guide parameters for Spanish lemon (Citrus limon (L.) Burm.) juices. Food Chem., 162, 186-191.
Palm, K., Handler N. and Bartzatt R. (2010). Identification and Relative ratio of cations and anions in orange juice, banana, soft drinks, and various mineral tablets. Anal. Chem. Indian J., 9(2), 69-74.
Prado, J. M., Veggi P. C. and Meireles M. A. A. (2014). Extraction methods for obtaining carotenoids from vegetables-review. Curr. Anal. Chem., 10(1), 29-66.
Pupin A. M, Dennis M.J. and Toledo M.C.F. (1999). HPLC analysis of carotenoids in orange juice. Food Chem., 64(2), 269-275.
Ranganna S., Govindarajan V.S. and Ramana K.V. (1983). Citrus fruits—varieties, chemistry, technology, and quality evaluation. part II. Chemistry, technology, and quality evaluation. A . Chemistry. Crit. Rev. Food Sci. Nut., 18(4): 313-386.
Saeidi I., Hadjmohammadi M. R., Peyrovi M., Iranshahi M., Barfi B., Babaei A.B. and Dust A.M. (2011). HPLC determination of hesperidin, diosmin and eriocitrin in Iranian lime juice using polyamide as an adsorbent for solid phase extraction. J. Pharm. Biomed. Anal., 2(56), 419422.
Stalikas C. D. (2007). Extraction, separation, and detection methods for phenolic acids and flavonoids. J. Sep. Sci., 30(18), 3268-3295.
Sun L., Zhang J., Lu X., Zhang L. and Zhang Y. (2011). Evaluation to the antioxidant activity of total flavonoids extract from persimmon (Diospyros kaki L.) leaves. Food Chem. Toxicol., 49(10), 2689-2696.
Szymczycha-Madeja A. and Welna M. (2013). Evaluation of a simple and fast method for the multielemental analysis in commercial fruit juice samples using atomic emission spectrometry. Food Chem. 141(4), 3466-3472.
Wang Y. C., Chuang Y. C. and Hsu H. W. (2008). The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan. Food Chem., 106(1), 277-284.
Yokoyama H. and Vandercook C. (1967). Citrus carotenoids. I. comparison of carotenoids of maturegreen and yellow lemons. J. Food Sci., 32(1), 42-48.