Detection of apple juice adulteration using near-infrared transflectance spectroscopy.
Near-infrared transflectance spectroscopy was used to detect adulteration of apple juice samples. A total of 150 apple samples from 19 different varieties were collected in two consecutive years from orchards throughout the main cultivation areas in Ireland. Adulterant samples at 10, 20, 30, and 40% w/w were prepared using two types of adulterants: a high fructose corn syrup (HFCS) with 45% fructose and 55% glucose, and a sugars solution (SUGARS) made with 60% fructose, 25% glucose, and 15% sucrose (the average content of these sugars in apple juice). The results show that NIR analysis can be used to predict adulteration of apple juices by added sugars with a detection limit of 9.5% for samples adulterated with HFCS, 18.5% for samples adulterated with SUGARS, and 17% for the combined (HFCS + SUGARS) adulterants. Discriminant partial least squares (PLS) regression can detect authentic apple juice with an accuracy of 86-100% and adulterant apple juice with an accuracy of 91-100% depending on the adulterant type and level of adulteration considered. This method could provide a rapid screening technique for the detection of this type of apple juice adulteration, although further work is required to demonstrate model robustness.
León
Lorenzo
L
Teagasc, The National Food Centre, Ashtown, Dublin 15, Ireland.
Kelly
J Daniel
JD
Downey
Gerard
G
D000465:Algorithms; D001628:Beverages / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis*; D016002:Discriminant Analysis; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control*; D005607:Fraud / Q000517:prevention & control; D005638:Fruit / Q000737:chemistry*; D007494:Ireland; D027845:Malus / Q000737:chemistry*; D013055:Spectrophotometry, Infrared / Q000379:methods*
D002241:Carbohydrates