\documentclass[twocolumn,twoside]{article}
\makeatletter\if@twocolumn\PassOptionsToPackage{switch}{lineno}\else\fi\makeatother

\usepackage{amsfonts,amssymb,amsbsy,latexsym,amsmath,tabulary,graphicx,times,xcolor}

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
% Following additional macros are required to function some 
% functions which are not available in the class used.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
\usepackage{url,multirow,morefloats,floatflt,cancel,tfrupee}
\makeatletter


\AtBeginDocument{\@ifpackageloaded{textcomp}{}{\usepackage{textcomp}}}
\makeatother
\usepackage{colortbl}
\usepackage{xcolor}
\usepackage{pifont}
\usepackage[nointegrals]{wasysym}
\urlstyle{rm}
\makeatletter

%%%For Table column width calculation.
\def\mcWidth#1{\csname TY@F#1\endcsname+\tabcolsep}

%%Hacking center and right align for table
\def\cAlignHack{\rightskip\@flushglue\leftskip\@flushglue\parindent\z@\parfillskip\z@skip}
\def\rAlignHack{\rightskip\z@skip\leftskip\@flushglue \parindent\z@\parfillskip\z@skip}

%Etal definition in references
\@ifundefined{etal}{\def\etal{\textit{et~al}}}{}


%\if@twocolumn\usepackage{dblfloatfix}\fi
\usepackage{ifxetex}
\ifxetex\else\if@twocolumn\@ifpackageloaded{stfloats}{}{\usepackage{dblfloatfix}}\fi\fi

\AtBeginDocument{
\expandafter\ifx\csname eqalign\endcsname\relax
\def\eqalign#1{\null\vcenter{\def\\{\cr}\openup\jot\m@th
  \ialign{\strut$\displaystyle{##}$\hfil&$\displaystyle{{}##}$\hfil
      \crcr#1\crcr}}\,}
\fi
}

%For fixing hardfail when unicode letters appear inside table with endfloat
\AtBeginDocument{%
  \@ifpackageloaded{endfloat}%
   {\renewcommand\efloat@iwrite[1]{\immediate\expandafter\protected@write\csname efloat@post#1\endcsname{}}}{\newif\ifefloat@tables}%
}%

\def\BreakURLText#1{\@tfor\brk@tempa:=#1\do{\brk@tempa\hskip0pt}}
\let\lt=<
\let\gt=>
\def\processVert{\ifmmode|\else\textbar\fi}
\let\processvert\processVert

\@ifundefined{subparagraph}{
\def\subparagraph{\@startsection{paragraph}{5}{2\parindent}{0ex plus 0.1ex minus 0.1ex}%
{0ex}{\normalfont\small\itshape}}%
}{}

% These are now gobbled, so won't appear in the PDF.
\newcommand\role[1]{\unskip}
\newcommand\aucollab[1]{\unskip}
  
\@ifundefined{tsGraphicsScaleX}{\gdef\tsGraphicsScaleX{1}}{}
\@ifundefined{tsGraphicsScaleY}{\gdef\tsGraphicsScaleY{.9}}{}
% To automatically resize figures to fit inside the text area
\def\checkGraphicsWidth{\ifdim\Gin@nat@width>\linewidth
	\tsGraphicsScaleX\linewidth\else\Gin@nat@width\fi}

\def\checkGraphicsHeight{\ifdim\Gin@nat@height>.9\textheight
	\tsGraphicsScaleY\textheight\else\Gin@nat@height\fi}

\def\fixFloatSize#1{}%\@ifundefined{processdelayedfloats}{\setbox0=\hbox{\includegraphics{#1}}\ifnum\wd0<\columnwidth\relax\renewenvironment{figure*}{\begin{figure}}{\end{figure}}\fi}{}}
\let\ts@includegraphics\includegraphics

\def\inlinegraphic[#1]#2{{\edef\@tempa{#1}\edef\baseline@shift{\ifx\@tempa\@empty0\else#1\fi}\edef\tempZ{\the\numexpr(\numexpr(\baseline@shift*\f@size/100))}\protect\raisebox{\tempZ pt}{\ts@includegraphics{#2}}}}

%\renewcommand{\includegraphics}[1]{\ts@includegraphics[width=\checkGraphicsWidth]{#1}}
\AtBeginDocument{\def\includegraphics{\@ifnextchar[{\ts@includegraphics}{\ts@includegraphics[width=\checkGraphicsWidth,height=\checkGraphicsHeight,keepaspectratio]}}}

\DeclareMathAlphabet{\mathpzc}{OT1}{pzc}{m}{it}

\def\URL#1#2{\@ifundefined{href}{#2}{\href{#1}{#2}}}

%%For url break
\def\UrlOrds{\do\*\do\-\do\~\do\'\do\"\do\-}%
\g@addto@macro{\UrlBreaks}{\UrlOrds}



\edef\fntEncoding{\f@encoding}
\def\EUoneEnc{EU1}
\makeatother
\def\floatpagefraction{0.8} 
\def\dblfloatpagefraction{0.8}
\def\style#1#2{#2}
\def\xxxguillemotleft{\fontencoding{T1}\selectfont\guillemotleft}
\def\xxxguillemotright{\fontencoding{T1}\selectfont\guillemotright}

\newif\ifmultipleabstract\multipleabstractfalse%
\newenvironment{typesetAbstractGroup}{}{}%

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

\usepackage[authoryear]{natbib}



\newif\ifnokeywords\nokeywordsfalse

\makeatletter\input{size10-pointfive.clo}\makeatother%
\definecolor{kwdboxcolor}{RGB}{242,242,242}
\usepackage[hidelinks,colorlinks=true,allcolors=blue]{hyperref}
\linespread{1}                 
\def\floatpagefraction{0.8}

\usepackage[paperheight=11.69in,paperwidth=8.26in,top=1in,bottom=1in,left=1in,right=.75in,headsep=24pt]{geometry}

\usepackage{multirow-custom}

\makeatletter

\def\hlinewd#1{%
  \noalign{\ifnum0=`}\fi\hrule \@height #1%
  \futurelet\reserved@a\@xhline}
\def\tbltoprule{\hlinewd{1pt}\\[-14pt]}
\def\tblbottomrule{\noalign{\vspace*{6pt}}\hline\noalign{\vspace*{2pt}}}
\def\tblmidrule{\hline\noalign{\vspace*{2pt}}}



\let\@articleType\@empty
\let\@journalDoi\@empty
\let\@journalVolume\@empty
\let\@journalIssue\@empty
\let\@crossMarkLink\@empty
\let\@receivedDate\@empty
\let\@acceptedDate\@empty
\let\@revisedDate\@empty
\let\@publishedDate\@empty
\let\@copyrightYear\@empty
\let\@firstPage\@empty
\def\articleType#1{\gdef\@articleType{#1}}
\def\journalDoi#1{\gdef\@journalDoi{#1}}
\def\crossMarkLink#1{\gdef\@crossMarkLink{#1}}
\def\receivedDate#1{\gdef\@receivedDate{#1}}
\def\acceptedDate#1{\gdef\@acceptedDate{#1}}
\def\revisedDate#1{\gdef\@revisedDate{#1}}
\def\publishedDate#1{\gdef\@publishedDate{#1}}
\def\copyrightYear#1{\gdef\@copyrightYear{#1}}
\def\journalVolume#1{\gdef\@journalVolume{#1}}
\def\journalIssue#1{\gdef\@journalIssue{#1}}
\def\firstPage#1{\gdef\@firstPage{#1}}
\let\@issuelogo\@empty%
\let\@issuelogoex\@empty%
\def\issuelogo#1{\gdef\@issuelogo{#1}}
\def\issuelogoex#1{\gdef\@issuelogoex{#1}}


\def\author#1{%
  \gdef\@author{%
    \hskip-\dimexpr(\tabcolsep)\hskip5pt%
    \parbox{\dimexpr\textwidth-1pt}%
    {\fontsize{11}{13}\selectfont\raggedright #1}%
  }%
}


\usepackage{pharmascope-abs}
\usepackage{caption}
\usepackage{lastpage}
\usepackage{fancyhdr}
\usepackage[noindentafter,explicit]{titlesec}
\usepackage{fontspec}

\setmainfont[%
BoldFont=cambriab.ttf,%
ItalicFont=CAMBRIAI.TTF,%
BoldItalicFont=CAMBRIAZ.TTF]{Cambria.ttf}
\lefthyphenmin = 3

\def\title#1{%
  \gdef\@title{%
      \vspace*{-40pt}%
       \ifx\@articleType\@empty\else{\fontsize{10}{12}\scshape\selectfont\hspace{8pt}\@articleType\hfill\mbox{}\par\vspace{2pt}}\fi%
       \minipage{\linewidth}
         \hrulefill\\[-0.7pt]%%{\includegraphics[width=75pt,height=50pt]{ijrps_logo.png}}\hfill
         \mbox{~}\hspace{5pt}\parbox{.1\linewidth}{\IfFileExists{images/\@issuelogo.\@issuelogoex}{\includegraphics[width=79pt,height=61pt]{images/\@issuelogo.\@issuelogoex}}{\includegraphics[width=75pt,height=50pt]{ijrps_logo.png}}}\hfill
         \fcolorbox{kwdboxcolor}{kwdboxcolor}{\parbox{.792\linewidth}{%
          \begin{center}\fontsize{17}{17}\selectfont\scshape\vskip-7pt International Journal of Research in Pharmaceutical Sciences\hfill\end{center}%
          \vspace*{-10pt}\hspace*{4pt}{\fontsize{8}{9}\selectfont Published by JK Welfare \& Pharmascope Foundation\hfill  Journal Home Page: \href{https://ijrps.com}{\color{blue}\underline{\smash{https://ijrps.com}}}}\hspace*{4pt}\mbox{}}}%
       \par\vspace*{-1pt}\rule{\linewidth}{1.3pt}%
       \endminipage%
    \par\vspace*{9.2pt}\parbox{.98\linewidth}{\linespread{.9}\raggedright\fontsize{14}{17}\selectfont #1}%
    \vspace*{-8pt}%
  }
}


\setlength{\parindent}{0pt}
\setlength{\parskip}{0.4pc plus 1pt minus 1pt}

\def\abbrvJournalTitle{Int. J. Res. Pharm. Sci.}

\fancypagestyle{headings}{%
  \renewcommand{\headrulewidth}{0pt}%
  \renewcommand{\footrulewidth}{0.3pt}
  \fancyhf{}%
  \fancyhead[R]{%
    \fontsize{9.12}{11}\selectfont\RunningAuthor,\ \abbrvJournalTitle,\ \ifx\@journalVolume\@empty X\else\@journalVolume\fi%
    \ifx\@journalIssue\@empty\else(\@journalIssue)\fi%
    ,\ \ifx\@firstPage\@empty 1\else\@firstPage\fi-\pageref*{LastPage}%
  }%
  \fancyfoot[LO,RE]{\fontsize{9.12}{11}\selectfont\textcopyright\ International Journal of Research in Pharmaceutical Sciences}%
  \fancyfoot[RO,LE]{\fontsize{9.12}{11}\selectfont\thepage}
}\pagestyle{headings}

                                                         
\fancypagestyle{plain}{%
  \renewcommand{\headrulewidth}{0pt}%
  \renewcommand{\footrulewidth}{0.3pt}%
  \fancyhf{}%
  \fancyhead[R]{%
    \fontsize{9.12}{11}\selectfont\RunningAuthor,\ \abbrvJournalTitle,\ \ifx\@journalVolume\@empty X\else\@journalVolume\fi%
    \ifx\@journalIssue\@empty\else(\@journalIssue)\fi%
    ,\ \ifx\@firstPage\@empty 1\else\@firstPage\fi-\pageref*{LastPage}%
  }%
  \fancyfoot[LO,RE]{\fontsize{9.12}{11}\selectfont\textcopyright\ International Journal of Research in Pharmaceutical Sciences}%
  \fancyfoot[RO,LE]{\fontsize{9.12}{11}\selectfont\thepage}
  \ifx\@firstPage\@empty\else\setcounter{page}{\@firstPage}\fi
}


\def\NormalBaseline{\def\baselinestretch{1.1}}
\usepackage{textcase}
\setcounter{secnumdepth}{0}

\titleformat{\section}[block]{\bfseries\boldmath\NormalBaseline\filright\fontsize{10.5}{13}\selectfont}
{\thesection}
{6pt}
{\MakeTextUppercase{#1}}
[]
\titleformat{\subsection}[block]{\bfseries\boldmath\NormalBaseline\filright\fontsize{10.5}{12}\selectfont}
{\thesubsection}
{6pt}
{#1}
[]
\titleformat{\subsubsection}[block]{\NormalBaseline\filright\fontsize{10.5}{12}\selectfont}
{\thesubsubsection}
{6pt}
{#1}
[]
\titleformat{\paragraph}[block]{\NormalBaseline\filright\fontsize{10.5}{10}\selectfont}
{\theparagraph}
{6pt}
{#1}
[]
\titleformat{\subparagraph}[block]{\NormalBaseline\filright\fontsize{10.5}{12}\selectfont}
{\thesubparagraph}
{6pt}
{#1}
[]

\titlespacing{\section}{0pt}{.5\baselineskip}{.5\baselineskip}  
\titlespacing{\subsection}{0pt}{.5\baselineskip}{.5\baselineskip}  
\titlespacing{\subsubsection}{0pt}{.5\baselineskip}{.5\baselineskip}  
\titlespacing{\paragraph}{0pt}{.5\baselineskip}{.5\baselineskip}  
\titlespacing{\subparagraph}{0pt}{.5\baselineskip}{.5\baselineskip}

\captionsetup[figure]{skip=1.4pt,font=bf,labelsep=colon,justification=raggedright,singlelinecheck=false}
\captionsetup[table]{skip=1.4pt,font=bf,labelsep=colon,justification=raggedright,singlelinecheck=false}

\def\bibyear#1{#1}
%\def\bibjtitle#1{#1}   %%Publisher request
\def\bibauand{}
\setlength\bibsep{3pt}
\setlength\bibhang{8pt}

\makeatother
\date{}


\usepackage{float}

\begin{document}


\def\RunningAuthor{Anand Kumar Tengli et al.}
\firstPage{2756}
\articleType{Review Article}
\receivedDate{23 Oct 2020}
\acceptedDate{27 Nov 2020}
\revisedDate{10 Nov 2020}
\journalVolume{2020, 11 (SPL4)}
\journalDoi{ijrps.v11iSPL4.4552}
\copyrightYear{2020}
\def\authorCount{4}
\def\affCount{1}

\def\journalTitle{International Journal of Research in Pharmaceutical Sciences}

\title{Amino Acids Profiling in Fruit Juices by High Performance Liquid Chromatography: A Review}
\author{Vijaya~Vemani,  
            Mounika~P,  
            Poulami~Das, 
            Anand~Kumar~Tengli\textsuperscript{*}~\\[5pt]{Department of Pharmaceutical Chemistry, JSS College of Pharmacy and JSS Academy of Higher Education and Research, Sri Shivarathreeshwara Nagar, Bannimantap, Mysuru- 570015, Karnataka, India}}

\begin{abstract}
In the preservation of normal physiological functions, the building blocks of the body called amino acids play a crucial role. A number of valuable and nutritional phytoconstituents are contained in fruit juices, such as vitamins, minerals, microelements, organic acids, antioxidants, flavonoids, amino acids and other components. Due to the growing population and demand, the quality of fruit juices is decreasing. One of the unethical and harmful practices called adulteration or food fraudulence has been adopted by most food and beverage industries. The amino acids which is one of the most important phytochemicals of fruit and fruit juices which affects the organoleptic properties like color, odor, and taste of juices and also helps in authenticity process from governing bodies by providing total amino acid content. Consequently, the main aim of the present review work is to provide information regarding the importance of amino acids, how they are adulterated, the potential analytical approach to detected amino acids and which methods are generally accepted method by the food industries. According to the literature review, we presume that reverse phased high-performance liquid chromatography with pre-column derivatization was the most adopted method for quality checking due to its advantages over other old and recent analytical approaches like simple, rapid, cost-effective nature, less / no sample matrix effect with high sensitivity, accuracy, and precision.
\end{abstract}\def\keywordstitle{Keywords}

\begin{keywords}Amino acids,\newline HPLC,\newline Adulteration,\newline pre-column derivatization,\newline phytoconstituents
\end{keywords}
\twocolumn[ \maketitle {\printKwdAbsBox}]
\makeatletter{\raggedright\textsuperscript{*}Corresponding Author\par Name:\ Anand~Kumar~Tengli~\\ Phone:\ +91 9886658520~\\  Email:\ anandkumartengli@jssuni.edu.in
        \par}\vspace*{-11pt}\hrulefill\par{\fontsize{12}{14}\selectfont ISSN: 0975-7538}\par% 
        \textsc{DOI:}\ \href{https://doi.org/10.26452/\@journalDoi}{\textcolor{blue}{\underline{\smash{https://doi.org/10.26452/\@journalDoi}}}}\par%
        \vspace*{-11pt}\hrulefill\\{\fontsize{9.12}{10.12}\selectfont Production and Hosted by}\par{IJRPS |~\href{https://ijrps.com}{https://ijrps.com}}\par%
        \vspace*{-2pt}{\fontsize{9.12}{10.12}\selectfont\textcopyright\ \@copyrightYear\ $|$ All rights reserved.}\par%
        \vspace*{-11pt}\rule{\linewidth}{1.2pt}
        \makeatother
        
    
\section{Introduction}
Amino acids are one of the essential molecules in all the fundamental and well-known biological processes of the body \unskip~\citep{998851:21368078,998851:21368076}. The food products based on plants and animal are high in amino acids. All vital amino acids are only reached by food products to the body. There are so many important elements in fruit and fruit juices, including sugars, proteins, amino acids, vitamins, flavonoids and others. This is the rationale behind the demand for juices (Figure~\ref{f-052a8f7ceea6}). The following are 8 essential amino acids, typically found in various fruit juices with the exception of papaya and banana, such as proline, aspartic acid, serine, asparagine, glutamic acid, alanine, aminobutyric acid and arginine, which make up about 90-95 percent of the free amino acids. Glycine is abundant in papaya, while leucine and histidine are high in banana valine. But the concentration of these 8 amino acids in different fruit types through varying. Although the fruits are seasonal, they are made available throughout the year with the help of processing technology. For commercial processing of fruit juices, various fruit varieties such as apple, orange, apricot, grapes, pomegranate, pineapple are used. The quality of these juices is tested by using numerous chemicals, physical and microbiological techniques. These are now adulterated with other chemicals, such as colorants and the addition of inexpensive juice from other less expensive fruit varieties, which are not naturally present in the juice, which is depicted in Table~\ref{tw-9d4b7f1f4462} and Figure~\ref{f-a8a183ae0cb5}  respectively. In some cases, Low-cost amino acids (glycine, glutamic acid) or protein hydrolytes are often used to increase the total content of amino acids in fruit juices \unskip~\citep{998851:21368079}. By the characterization of amino acids profile in the juices, adulterations can be detected and also variation in the amino acid concentration from the standard values is an indication of adulteration. Amino acids are relatively weak chromophores in their native form, and they fail to absorb UV light. Quite a few amino acids contain chromophore groups, but several are non-fluorescence amino acids, they must also be chemically modified/derivatized for analytical purposes for this reason. In human tissues, body fluids, dietary supplements and drugs, several free amino acids are found, Liquid chromatography has been the preferred technique for separating these compounds. The amount and structure of amino acids influence the consistency of foods, such as taste, aroma and colour, using amino acids as markers, the genuineness of fruit juices is checked by. There is a clear trend in the development of an inexpensive, easy and reliable analysis system to determine the quality of foods for dietary and regulatory purposes. 

So many analytical techniques for the study of amino acids have been suggested, including spectrophotometer gas chromatography, high-performance liquid chromatography (HPLC), ion-exchange chromatography, flow injection analysis and capillary electrophoresis. In particularly they are analysed after derivatization especially, precolumn derivatization with reversed-phase HPLC due to the short time, simple instrumentation, and low-cost required \unskip~\citep{998851:21368080,998851:21368083}. 

In the global market, orange juice products have been the major segment and nearly accounts for 42\%. 

\textbf{Objectives Of This Review Work}

Now -a- days as the population increases the quality of the food materials, including fruit juices, also decreases. Safe, useful and expensive amino acids are substituted with low-grade, cheaper amino acids in fruit juices in order to increase the amino acid content. In fruit juices, amino acids play an important role and also affect the various organoleptic properties, such as taste, smell and consistency \unskip~\citep{998851:21368086}. Therefore, it is important to research amino acids in fruit juices and the goals of this current review paper are


  
  \begin{enumerate}
  \item \relax How can we detect amino acids in fruit juices?
  \item \relax What are the various possible methods to detect amino acids and which is mostly accepted method?
  \item \relax What is the actual amount of amino acids in fruit juices and how much adulteration is taken place?
  \end{enumerate}
  \textbf{Materials Required}

The following Table~\ref{tw-9b58667fad58} gives brief information regarding various chemicals useful in amino acid profiling in fruit juices.

\textbf{Derivatization}

Most of the amino acids are inactive towards UV absorbance and non- fluorescence in nature. In order to convert into an active molecule, derivatization is necessary prior to analysis \unskip~\citep{998851:21368088}, which represented in Figure~\ref{f-4a42086fa63d}. It is one of the important steps in the analysis of amino acids and it is necessary to make sure that the


  
  \begin{enumerate}
  \item \relax Reaction is complete
  \item \relax Controlling of various factors affecting the derivatization process (temperature, pH, reaction time etc.)
  \item \relax A product which is formed should be stable. 
  \end{enumerate}
  The derivatization of amino acids is done in 2 ways.


  
  \begin{enumerate}
  \item \relax Pre-column derivatization
  \item \relax Post-column derivatization
  \end{enumerate}
  The following Table~\ref{tw-ea267a842579}. summarizes some of the advantages and disadvantages and most commonly used reagent examples \unskip~\citep{998851:21368087}. 

\textbf{Chemical reaction}

\textbf{Derivatization free methods for detection of amino acids}

Mostly derivatization method is preferred for analysis of amino acids, but it has few drawbacks like lengthy reaction procedure; unstability of the derivatized products; the necessity of removal of excess reagent before analysis. 


\begin{table*}[!htbp]
\caption{\boldmath {Adulteration types, examples, methods and overall adverse effects.} }
\label{tw-9d4b7f1f4462}
\def\arraystretch{1.1}
\ignorespaces 
\centering 
\begin{tabulary}{\linewidth}{p{\dimexpr.15729999999999999\linewidth-2\tabcolsep}p{\dimexpr.14610000000000003\linewidth-2\tabcolsep}p{\dimexpr.1863\linewidth-2\tabcolsep}p{\dimexpr.16830000000000002\linewidth-2\tabcolsep}p{\dimexpr.15719999999999999\linewidth-2\tabcolsep}p{\dimexpr.1848\linewidth-2\tabcolsep}}
\tbltoprule \rowcolor{kwdboxcolor}Type of adulteration & Example  & Possible methods to detect adulteration & Comment & Overall adverse effects of adulterated juices & Reference \\
\tblmidrule 
Simple dilution  &
  water &
  \text{\textordmasculine}Brix ratio by refractometer,  \mbox{}\protect\newline Isotopic methods  &
  The ratio of 18 O~isotope is used for detection of water content  &
  \multicolumn{1}{p{\dimexpr(.15719999999999999\linewidth-2\tabcolsep)}}{\multirow{5}{\linewidth}{The adulterated juices may harm to the digestive system and also causes \mbox{}\protect\newline 
  ~\newline 1.~Ulceration~\newline 2.~Gastric problems ~\newline 3.~Allergic reactions ~\newline Juice to adulteration affects the drug transport mechanism and reduces the bioavailability}} &
  \multicolumn{1}{p{\dimexpr(.1848\linewidth-2\tabcolsep)}}{\multirow{5}{\linewidth}{\unskip~\citep{998851:21368084}}}\\
Sugars  &
  Cane or corn, Beet sugars \mbox{}\protect\newline Invert sucrose &
  Stable isotope ratio analysis (SIRA), \mbox{}\protect\newline Chromatographic techniques  &
  The added sugars can be detected by using 13 C isotope ratios. &
   &
  \\
Cheaper juices  &
  Grape, apple, pear juices  &
  Phytochemicals like sorbitol, anthocyanins, polyphenols are used as a marker for detection of juice to juice adulteration. &
  Due to the demand for costly juices like pomegranate, citrus is frequently mixed with cheaper juices. &
   &
  \\
Pulp wash \& peel extract  &
  Citrus and other fruits  &
  Isotope analysis, \mbox{}\protect\newline Total flavonoid content analysis by chromatographic techniques &
  15 N isotope ratio and high flavonoids is an indication of added pulp wash to increase juice content &
   &
  \\
Substitution with cheaper amino acids \& organic acids  &
  Glycine, glutamic acids, malic \& citric acids  &
  DNA based techniques \mbox{}\protect\newline And chromatographic methods like capillary electrophoresis HPLC, GC, NMR, Mass spectroscopy. &
  These 2 amino acid s are very cheap compared to other amino acids. So, they are frequently used to raise the overall amino acid content of any particular juice. Mostly natural fruit juices contain L- amino acids only. The presence of D- amino acids are indicative of low graded juice. &
   &
  \\
\tblbottomrule 
\end{tabulary}\par 
\end{table*}

\begin{table*}[!htbp]
\caption{\boldmath {Most commonly used chemicals for amino acid profiling} }
\label{tw-9b58667fad58}
\def\arraystretch{1.1}
\ignorespaces 
\centering 
\begin{tabulary}{\linewidth}{LLL}
\tbltoprule \rowcolor{kwdboxcolor}S.no  & Chemical  & Most commonly used examples \\
\tblmidrule 

  ~\newline 1.~~\newline  &
  Buffers  &
  sodium hydroxide,  \mbox{}\protect\newline sodium acetate, \mbox{}\protect\newline sodium borate, \mbox{}\protect\newline carbonate buffers,  \mbox{}\protect\newline Hydrochloric acid. \\
 2. &
  Derivatizing agents  &
  6-aminoquinolyl-N-hydroxy succinimidyl carbamate (AQC),   \mbox{}\protect\newline phenyl isothiocyanate (PITC),  \mbox{}\protect\newline o-phthalaldehyde (OPA),  \mbox{}\protect\newline 9-fluorenylmethyl-chloroformate (FMOC-Cl),  \mbox{}\protect\newline 1-fluoro-2,4-dinitrobenzene,  \mbox{}\protect\newline 1-fluoro-2,4-dinitrophenyl-5-L-alanine amide,  \mbox{}\protect\newline Dansyl-chloride,  \mbox{}\protect\newline 4-fluoro-7-nitro-benzo-2-oxa-1,3-diazole,  \mbox{}\protect\newline 1,2-naphthoquinone-4 sulphonate,  \mbox{}\protect\newline acridone-N-acetyl chloride (ARC-C1), \mbox{}\protect\newline carbazole-9-acetyl chloride (CRA-C1) and \mbox{}\protect\newline carbazole-9-propionyl chloride (CRP-C1). \\
 3. &
  Columns  &
  C18  column \mbox{}\protect\newline Octadecyl sillyl column \\
 4. &
  Mobile phase (HPLC grade solvents) &
  Acetonitrile: water (40:10\%) \mbox{}\protect\newline Acetate buffer: Acetonitrile \\
 5. &
  Detector  &
  Fluorescence detector \mbox{}\protect\newline Photodiode array detector \\
\tblbottomrule 
\end{tabulary}\par 
\end{table*}

\begin{table*}[!htbp]
\caption{\boldmath {Advantages and Disadvantages of the derivatization process} }
\label{tw-ea267a842579}
\def\arraystretch{1.1}
\ignorespaces 
\centering 
\begin{tabulary}{\linewidth}{LLLLL}
\tbltoprule \rowcolor{kwdboxcolor} & Advantages & Disadvantages & Examples  & Mode of detection \\
\tblmidrule 
Pre-column Derivatization  &
  Reduces Consumption of reagent. \mbox{}\protect\newline Sensitivity gets increases. \mbox{}\protect\newline Reagents are freely available.  &
   Sample matrix effect.  \mbox{}\protect\newline Unstability of reaction products.  &
  O-Phthalaldehyde \mbox{}\protect\newline phenyl Isothiocyanate  \mbox{}\protect\newline Dansyl chloride  &
  Fluorescence detector  \mbox{}\protect\newline UV detectors \\
Post-column Derivatization  &
  Less/ no sample matrix effect during the derivatization process  &
  Needs a substantial  \mbox{}\protect\newline amount of reagent. \mbox{}\protect\newline Reversed-phase chromatography is not useful. \mbox{}\protect\newline Very few reagents are available.  &
  Ninhydrin  \mbox{}\protect\newline O-Phthalaldehyde \mbox{}\protect\newline Fluorescamine  &
  Colorimetry \mbox{}\protect\newline Fluorescence detector \\
\tblbottomrule 
\end{tabulary}\par 
\end{table*}

\begin{table*}[!htbp]
\caption{\boldmath {Important parameters with optimum conditions } }
\label{tw-9df60b79cf67}
\def\arraystretch{1.1}
\ignorespaces 
\centering 
\begin{tabulary}{\linewidth}{p{\dimexpr.1682\linewidth-2\tabcolsep}p{\dimexpr.4918\linewidth-2\tabcolsep}p{\dimexpr.34\linewidth-2\tabcolsep}}
\tbltoprule \rowcolor{kwdboxcolor}S.no   & Parameter  & Example/ condition \\
\tblmidrule 
1  &
  Derivatizing agent  &
  6-aminoquinolyl-N-hydroxy succinimidyl carbamate (AQC) \\
2  &
  Borate buffer  &
  pH - 8.0 \mbox{}\protect\newline Concentration - 20mM \\
3  &
  Reaction time  &
  10-15 min \\
4  &
  Temperature  &
  55 \\
\tblbottomrule 
\end{tabulary}\par 
\end{table*}

\begin{table*}[!htbp]
\caption{\boldmath {The findings of adulteration in samples of fruit juice } }
\label{tw-9fcf1642e7af}
\def\arraystretch{1.1}
\ignorespaces 
\centering 
\begin{tabulary}{\linewidth}{p{\dimexpr.3321\linewidth-2\tabcolsep}p{\dimexpr.2656\linewidth-2\tabcolsep}p{\dimexpr.40230000000000004\linewidth-2\tabcolsep}}
\tbltoprule \rowcolor{kwdboxcolor}Name of Fruit Juice  & No of samples  & Adulterated samples- N (\%) \\
\tblmidrule 
Orange  &
  13  &
  7 (53.8\%) \\
Sure Cherry  &
  13  &
  4 (30.7\%) \\
Grape  &
  8  &
  3 (37.5\%) \\
Apple  &
  4  &
  2 (50\%) \\
Pomegranate  &
  3  &
  1 (33.3\%) \\
Pineapple  &
  6  &
  2 (33.3\%) \\
Peach  &
  11  &
  2 (40\%) \\
Apricot  &
  3  &
  1 (33.3\%) \\
Total  &
  66  &
  26 (39.4\%) \\
\tblbottomrule 
\end{tabulary}\par 
\end{table*}

\begin{table*}[!htbp]
\caption{\boldmath {Profile of amino acids in some fruit juices in mg/L} }
\label{tw-5e54856943a1}
\def\arraystretch{1.1}
\ignorespaces 
\centering 
\begin{tabulary}{\linewidth}{p{\dimexpr.10\linewidth-2\tabcolsep}p{\dimexpr.1058\linewidth-2\tabcolsep}p{\dimexpr.0942\linewidth-2\tabcolsep}p{\dimexpr.10\linewidth-2\tabcolsep}p{\dimexpr.10\linewidth-2\tabcolsep}p{\dimexpr.10\linewidth-2\tabcolsep}p{\dimexpr.10\linewidth-2\tabcolsep}p{\dimexpr.0817\linewidth-2\tabcolsep}p{\dimexpr.1356\linewidth-2\tabcolsep}p{\dimexpr.0827\linewidth-2\tabcolsep}}
\tbltoprule \rowcolor{kwdboxcolor}A/A \mbox{}\protect\newline fruit & Pineapple & Orange & Mango & Peach & Sour Cherry & Apple  & Grape & Pomegranate & Apricot\\
\tblmidrule 
Asp &
  51 &
  35 &
  370 &
  353 &
  195 &
  155 &
  77 &
  171 &
  387\\
Glu &
  106 &
  172 &
  96 &
  223 &
  168 &
  15 &
  98 &
  19 &
  7\\
Ser &
  83 &
  28 &
  147 &
  182 &
  27 &
  17 &
  57 &
  198 &
  49\\
His &
  22 &
  11 &
  8 &
  28 &
  40 &
  12 &
  50 &
  40 &
  49\\
Gly &
  13 &
  1 &
  12 &
  16 &
  3 &
  1 &
  4 &
  59 &
  15\\
Arg &
  17 &
  366 &
  358 &
  1 &
  2 &
  1 &
  592 &
  121 &
  57\\
Ala &
  111 &
  171 &
  86 &
  132 &
  7 &
  14 &
  172 &
  42 &
  83\\
Tyr &
  26 &
  5 &
  50 &
  9 &
  1 &
  1 &
  26 &
  30 &
  66\\
Met &
  11 &
  2 &
  6 &
  0.6 &
  0.1 &
  0.3 &
  12 &
  27 &
  24\\
Val &
  24 &
  15 &
  16 &
  42 &
  4 &
  5 &
  47 &
  33 &
  25\\
Phe &
  20 &
  6 &
  19 &
  27 &
  1 &
  1 &
  21 &
  5 &
  9\\
Ile &
  12 &
  6 &
  10 &
  30 &
  ND &
  16 &
  33 &
  12 &
  10\\
Luc &
  13 &
  10 &
  9.84 &
  14 &
  21 &
  1 &
  51 &
  8 &
  21\\
Lys &
  14 &
  20 &
  73 &
  3 &
  1 &
  1 &
  4 &
  77 &
  60\\
\tblbottomrule 
\end{tabulary}\par 
\end{table*}

\begin{table*}[!htbp]
\caption{\boldmath {Examples of fruit juices with its amino acids profiling by HPLC method } }
\label{tw-69a30080e37e}
\def\arraystretch{1.1}
\ignorespaces 
\centering 
\begin{tabulary}{\linewidth}{p{\dimexpr.2001\linewidth-2\tabcolsep}p{\dimexpr.1724\linewidth-2\tabcolsep}p{\dimexpr.1296\linewidth-2\tabcolsep}p{\dimexpr.19330000000000002\linewidth-2\tabcolsep}p{\dimexpr.14890000000000002\linewidth-2\tabcolsep}p{\dimexpr.1557\linewidth-2\tabcolsep}}
\tbltoprule \rowcolor{kwdboxcolor} Amino acids found & Type of juice & Separation method & Conditions & Derivatizing agent & Reference \\
\tblmidrule 
Asp, Glu, Asn, His, Arg, Gly, Thr, Ala, Tyr, Met, Val, Trp, Phe, Ile, Leu, Lys &
  Water melon\& lime &
  HPLC &
  M/P (A)  \mbox{}\protect\newline sodium acetate \mbox{}\protect\newline (B) ACN: methanol: water (50:32:18) \mbox{}\protect\newline  FLD  &
  OPA &
  \unskip~\citep{998851:21368098}\\
Asp, Glu, Asn, His, Arg, Gly, Ala, Met, Trp, Phe, Ile, Leu, Lys, Ser, Gln &
  Orange &
  HPLC &
  Solvent A: 0.01M sodium acetate+0.01M acetic acid in H2O: methanol: acetonitrile (8:1:1) \mbox{}\protect\newline Solvent B water: methanol: acetonitrile (1:2:2) \mbox{}\protect\newline Fluorescence detector &
  OPA &
  \unskip~\citep{998851:21368096}\\
Asp, Glu, Asn, Ser, Gln, Ala, His, Hse, Gly, Thr, Arg, \ensuremath{\beta }-Ala, Ala, Tyr, Val, Phe, Ile, Leu &
  Apple juice &
  HPLC &
  Solvent A: dihydrogen orthophosphate treated with sodium nitrate\& tetrahydrofuran \mbox{}\protect\newline Solvent B: methanol  &
  OPA/ 2-mercaptoethanol &
  \unskip~\citep{998851:21368099}\\
L-Asp, L-Glu, L-Asn, L-Arg, L-Glu, L-Ala, L-Trp, L-Leu, D- Pro, L-Pro \mbox{}\protect\newline L-Ser, L-Gln &
  Pomegranate juice &
  MEKC-LIF &
  Sodium dodecylbenzene sulphonate as a surfactant &
  Fluorescein isothiocyanate &
  \unskip~\citep{998851:21368102}\\
Proline  &
  Grape juice &
  HPLC &
  M/P A: 30mM sodium acetate trihydrate, 0.1 M triplex III and 0.25\% tetrahydrofuran in water. \mbox{}\protect\newline M/P B: 100mM sodium acetate trihydrate, 0.1 M triplex III, in water and acetonitrile (20:80\%) \mbox{}\protect\newline Fluorescence detector &
  FMOC &
  \unskip~\citep{998851:21368100}\\
\tblbottomrule 
\end{tabulary}\par 
\end{table*}

\begin{table*}[!htbp]
\caption{\boldmath {Examples of fruit juices with its amino acids profiling by HPLC method } }
\label{tw-eb5d3c7c868f}
\def\arraystretch{1.1}
\ignorespaces 
\centering 
\begin{tabulary}{\linewidth}{p{\dimexpr.19740000000000002\linewidth-2\tabcolsep}p{\dimexpr.15850000000000001\linewidth-2\tabcolsep}p{\dimexpr.13379999999999999\linewidth-2\tabcolsep}p{\dimexpr.20770000000000003\linewidth-2\tabcolsep}p{\dimexpr.14129999999999997\linewidth-2\tabcolsep}p{\dimexpr.1613\linewidth-2\tabcolsep}}
\tbltoprule \rowcolor{kwdboxcolor} Amino acids found & Type of juice & Separation method & Conditions & Derivatizing agent & reference\\
\tblmidrule 
Asn, Ser, Asp+Arg, Glu, Pro, GABA &
  Pear, apricot, strawberry \mbox{}\protect\newline raspberry, blackberry &
  HPLC &
  Acetonitrile containing triethanolamine phosphate buffer (pH 3.0) \mbox{}\protect\newline UV-detector  &
  FDAA &
  \unskip~\citep{998851:21368103}\\
Asp, Glu, Asn, His, Arg, Gly, Ala, Met, Trp, Phe, Ile, Leu, Lys, Thr, GABA, Pro, Cys, Tyr, Val, \mbox{}\protect\newline Ser, Gln &
  Strawberry, Longan, Apple, Pear, Litchi, Orange &
  HPLC &
  20 mM sodium acetate trihydrate with 0.04\% TEA and acetonitrile.  \mbox{}\protect\newline Fluorescence detector &
  AQC &
  \unskip~\citep{998851:21368104}\\
Asp, Glu, Asn, Hys, Arg, Gly, Ala, Met, Thr, Phe, Ile, Lys, Tyr, Val, Ser, Pro &
  Orange, grape, pear, pineapple, peach, apricot &
  HPLC &
  50 mM acetate buffer and acetonitrile.  \mbox{}\protect\newline Photodiode array detector &
  FMOC &
  \unskip~\citep{998851:21368105}\\
Tyr, Phe &
  Grape, watermelon &
  EME followed by HPLC &
  Acetonitrile and HPLC water (5:95\% v/v) \mbox{}\protect\newline UV- detector  &
  - &
  \unskip~\citep{998851:21368106}\\
Ile, His, Trp, Pro, Phe, Tyr, Glu, Asp &
  Apple juice &
  Open tubular nano liquid chromatography &
  Acetonitrile: methanol: water (85:10:5\% V/V) &
  - &
  \unskip~\citep{998851:21368108,998851:21368107}\\
\tblbottomrule 
\end{tabulary}\par 
\end{table*}

\bgroup
\fixFloatSize{images/aa7f0bab-8787-47f4-9691-e3730e47205d-upicture1.png}
\begin{figure*}[!htbp]
\centering \makeatletter\IfFileExists{images/aa7f0bab-8787-47f4-9691-e3730e47205d-upicture1.png}{\includegraphics{images/aa7f0bab-8787-47f4-9691-e3730e47205d-upicture1.png}}{}
\makeatother 
\caption{\boldmath {An overview of annually traded fruit juice products around the globe}}
\label{f-052a8f7ceea6}
\end{figure*}
\egroup

\bgroup
\fixFloatSize{images/47b5c1cc-e79e-43d3-ac17-1a193cf89104-upicture2.png}
\begin{figure*}[!htbp]
\centering \makeatletter\IfFileExists{images/47b5c1cc-e79e-43d3-ac17-1a193cf89104-upicture2.png}{\includegraphics{images/47b5c1cc-e79e-43d3-ac17-1a193cf89104-upicture2.png}}{}
\makeatother 
\caption{\boldmath {Possible modes of adulteration of fruit juices }}
\label{f-a8a183ae0cb5}
\end{figure*}
\egroup

\bgroup
\fixFloatSize{images/f88082cf-27c0-41ce-bf2c-46bfb5679eaf-upicture3.png}
\begin{figure*}[!htbp]
\centering \makeatletter\IfFileExists{images/f88082cf-27c0-41ce-bf2c-46bfb5679eaf-upicture3.png}{\includegraphics{images/f88082cf-27c0-41ce-bf2c-46bfb5679eaf-upicture3.png}}{}
\makeatother 
\caption{\boldmath {Derivatization reaction of amino acid with derivatizing reagent}}
\label{f-4a42086fa63d}
\end{figure*}
\egroup

\bgroup
\fixFloatSize{images/106192c4-c381-48a2-84ce-b1e490c4d3dd-upicture4.png}
\begin{figure*}[!htbp]
\centering \makeatletter\IfFileExists{images/106192c4-c381-48a2-84ce-b1e490c4d3dd-upicture4.png}{\includegraphics{images/106192c4-c381-48a2-84ce-b1e490c4d3dd-upicture4.png}}{}
\makeatother 
\caption{\boldmath {Separation methods for amino acids analysis}}
\label{f-df0ace968f55}
\end{figure*}
\egroup

\bgroup
\fixFloatSize{images/463ddf8b-747b-4d21-bf11-1e7291ca9f46-upicture5.png}
\begin{figure*}[!htbp]
\centering \makeatletter\IfFileExists{images/463ddf8b-747b-4d21-bf11-1e7291ca9f46-upicture5.png}{\includegraphics{images/463ddf8b-747b-4d21-bf11-1e7291ca9f46-upicture5.png}}{}
\makeatother 
\caption{\boldmath {General flow chart of amino acid profiling by RP-HPLC method}}
\label{f-348a78dc1d4a}
\end{figure*}
\egroup

\bgroup
\fixFloatSize{images/94c584b0-70b2-4383-a090-727e35967264-upicture6.png}
\begin{figure*}[!htbp]
\centering \makeatletter\IfFileExists{images/94c584b0-70b2-4383-a090-727e35967264-upicture6.png}{\includegraphics{images/94c584b0-70b2-4383-a090-727e35967264-upicture6.png}}{}
\makeatother 
\caption{\boldmath {Standard and sample amino acid chromatogram of fruit juices}}
\label{f-dc7c2909dac1}
\end{figure*}
\egroup
Due to that drawbacks, sometimes analysis is carried out without derivatization \unskip~\citep{998851:21368089}. Separation of amino acids without derivatization was accomplished by reverse-phase ion-pair chromatography using UV- detector. The method was developed for the determination of free amino acids and vitamins in intravenous solutions and beverages without derivatization by Schuster and separation was mainly performed on an NH\ensuremath{_{2}} column.

\textbf{Sample preparation for the analysis of amino acid profiling in fruit juices }

The commonly used methods for amino acid analysis in various food samples are mentioned in Figure~\ref{f-df0ace968f55}.

\textbf{Centrifugation}

It is commonly preferred to separate, insoluble solids from the process of centrifugation of fruit juices and it is also the easiest method for sample preparation. The extracted juice is usually centrifuged at 10000 rpm in a high-speed refrigerated centrifuge for 15 mins. The supernatant extracted from the centrifuge is loaded into a test tube and stored at 0\ensuremath{^\circ}C for further study. 

\textbf{Method of solvent extraction}

In this method, the solvents like methanol: chloroform: water (12: 5: 3 V/V) are used to extract free amino acids from fruit juices. Again, we need to mix the clear part of the solution with chloroform: water solution in the ratio of 2:3 V/V. The supernatant obtained after centrifugation is condensed by a rotary vaccine evaporator. For high viscous fruit juices, this is an appropriate method.

\textbf{Direct method}

Here the fruit juices are combined directly with a filtering agent like celite and filtered on a Buchner funnel by whatmann filter paper. The filtrate can be used specifically for the study of amino acids.

Among those three methods, the centrifugation method is widely used due to its simplicity, easy to handle, cost-effective and quicker results. It doesn't require any additional technical skills.

\textbf{Methodology}

The C18 column with a guard column was primarily used to isolate amino acids from fruit juices. Here the guard column plays a crucial role in shielding of the main parent/ analytical column from various interfering ions/particles and increases the life span of the column because the fruit juices contain a number of phytochemicals \unskip~\citep{998851:21368091}. The separated amino acids were detected by fluorescence type of detectors. We need to set optimum conditions like column temperature, flow rate, injection volume, mobile phase ratio and detection wavelength etc. A brief methodology of amino acid profiling was mentioned in Figure~\ref{f-348a78dc1d4a}. The standard amino acid solutions and sample solutions are injected into the HPLC instrument and chromatograms were developed at optimum conditions. 

\textbf{Chromatographic conditions} \textbf{\space }

Stationary phase - RP- C\ensuremath{_{18\ }}column (250- \ensuremath{\times} 4-mm, 5-\ensuremath{\mu}m)  

Guard column - same material as that of the analytical column

Mobile phase - 50mM acetate buffer (pH 4.2) as eluent A and acetonitrile as eluent B.

Flow rate - 1.0 mL/min

Flow volume - 20-\ensuremath{\mu}L

Detector - photo diode-array
    
\section{Results and Discussion}
In the present review paper, we mentioned about various optimum conditions in order to get the best results like good retention, resolution and shape of peaks in a chromatogram. As per the literature review, even though a number of buffers available, borate buffer (20 mM, pH 8.0) is best and offers maximum peak area. The proper separation of amino acids depends on derivatization efficiency, which is affected by a number of parameters like concentration of the derivatizing agent, buffer pH, temperature and reaction time. The few parameters with optimized conditions are mentioned in the Table~\ref{tw-9df60b79cf67} where most of the amino acid derivatives are analyzed. The standard and sample amino acid chromatogram, as shown in Figure~\ref{f-dc7c2909dac1}.

In apricot juices, asparagine was the major amino acid accounting for up to 78\% of the total amino acid content (versari et al.). But the available apricot samples are showing amino acid content less than the total amino acid content \unskip~\citep{998851:21368094}. In pomegranate juice, proline was the main amino acid and is representative of certain added grape products if its content is greater than 25 mg / L \unskip~\citep{998851:21368093}.

As per literature review, a complex amino acid profile was found in fruit juices and most of the fruit juices are adulterated with other cheap components, and they contain less concentration of amino acids compare to the labelled information and it is shown in Table~\ref{tw-9fcf1642e7af}\unskip~\citep{998851:21368095}. 

\textbf{Grape juice }

Out of eight grape juice samples, 3 samples are Froude and contains (37.5\%) lower concentration than labelled.

\textbf{Apple juice }

Out of four samples, 2 samples contain (50\%) lower concentration of amino acid than the labelled information.

\textbf{Orange juice }

Seven samples contain (53.8\%) less concentration of amino acids out of 13 samples than the labelled information.

\textbf{Pineapple juice }

The two samples are froude out of 4 tested samples and contain (40\%) lower concentration of amino acids than the original content.

\textbf{Mango juice }

Out of 3 tested mango juice samples, one sample contains (33.3\%) lower concentration levels of amino acid.

Among various analytical methods for amino acid profiling in fruit juices, RP-HPLC is a most accurate, reliable method and it is adopted by most of the food industries as a tool for the quality checker. The actual amount of each amino acids in some fruit juices was represented in the Table~\ref{tw-5e54856943a1}   as per available scientific information. We found that the high-performance liquid chromatography is one of the most important and commonly employed technique through the literature survey which is mentioned in Tables~\ref{tw-69a30080e37e} and~\ref{tw-eb5d3c7c868f} for all the fruits by the food industries to check its quality for authenticity. 
    
\section{Conclusions}
The amino acid profiling in fruit juices and the comparison of the sample amino acid profile with the regular values serve as a quality control indicator. The derivatives which are formed through pre-column derivatization are more stable than post-column derivatization. So mostly reverse phased High-performance liquid chromatography is preferred for amino acid profiling in fruit juices because of its simplicity, accurate and reliability. The different detection systems have been employed for the analysis of amino acids in the following order, UV and diode array detection, Fluorescence detection, Electrochemical detection (rarely used), Mass spectrometry detection. 

\textbf{Conflict of Interest}

The authors declare that they have no conflict of interest for this study.

\textbf{Funding Support }

The authors declare that they have no funding support for this study.
    

\bibliographystyle{pharmascope_apa-custom}

\bibliography{\jobname}
\end{document}
