15C-5 |
Authentication of pomegranate juice concentrate using Fourier transform infrared spectroscopy |
A. TAY1, B. F. Ozen2, H. Vardin3, and L. J. Mauer2. (1) Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, (2) Food Science, Purdue University, 1160 Food Sci. Bldg, West Lafayette, IN 47907, (3) Food Technology, Harran University, Sanliurfa, Turkey Adulteration of food products, involving the replacement of high cost ingredients with lower grade and cheaper substitutes, can be very attractive and lucrative for a food manufacturer or raw material supplier. Adulteration of food products is not only a major economic fraud but also can have major health implications to consumers. Pomegranates are a source of phenolic substances and other antioxidants (including ascorbic acid) that may reduce cardiovascular disease and cancer mortality rate. Recently, pomegranates and their products have become very popular and thus are a target for infamous adulteration. Fourier transform infrared (FT-IR) technology has been used with success in detecting adulterated oils, fruit purees, and meat products. The objective of this study was to develop a rapid, inexpensive, and accurate method for the detection of adulterated pomegranate juice concentrate (PJC) with grape juice concentrate (GJC). Spectra of 22 PJC and 4 GJC from four different regions of Turkey were collected at 4 cm-1 resolution and 128 scans with an FT-IR spectrometer. A horizontal attenuated total reflectance (HATR) with ZnSe crystal was used for the measurements. IR spectra of PJC adulterated with GJC at 2-14 % also were obtained. Data were analyzed by discriminant analysis and partial least squares (PLS) using TQ analyst software. Results showed that adulteration of PJC with GJC could be detected at a concentration as low as 2% with FT-IR. FT-IR spectroscopy is a rapid and accurate analysis technique to detect the adulterated PJC concentrate with GJC. This technique can be implemented as a stand-alone method without use of other tedious analytical methods.
Session 15C, Food Chemistry: Food composition and analysis
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