title: Pomegranate juice adulteration by addition of grape or peach juices.
abstract: BACKGROUND
  Pomegranate juice has gained a high reputation for its health properties and consequently is now a highly demanded product. However, owing to the limited production and high price of fresh pomegranates, adulteration of pomegranate juice seems to be happening. Hence it is imperative to establish criteria for detecting adulteration.
  
  
  RESULTS
  Addition of grape juice significantly increased the contents of Ca, Mg and Fe and especially tartaric acid and proline and simultaneously decreased the content of K. Addition of peach juice up to 10% (v/v) only resulted in a significant increase in sucrose content. Regarding the volatile composition, adulteration of pomegranate juice with grape juice resulted in significant increases in acetic acid, isoamyl butyrate and especially 1-hexanol and linalool, while adulteration with peach juice resulted in significant increases in butyl acetate, isobutyl butyrate, benzyl acetate and especially isoamyl butyrate.
  
  
  CONCLUSIONS
  The control protocols used in this study can serve as a basis for identification of pomegranate juice adulteration. It is important to highlight that it is necessary to simultaneously analyze and have results from several parameters to conclude that a particular pomegranate juice has been adulterated by mixing with another fruit juice.
authors.affiliation: Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain.
authors.forename: Nallely
authors.initials: N
authors.lastname: Nuncio-Jáuregui
authors.forename: Ángel
authors.initials: Á
authors.lastname: Calín-Sánchez
authors.forename: Francisca
authors.initials: F
authors.lastname: Hernández
authors.forename: Ángel A
authors.initials: ÁA
authors.lastname: Carbonell-Barrachina
mesh_terms: D000080462:Acyclic Monoterpenes; D001628:Beverages / Q000032:analysis* / Q000191:economics; D019422:Dietary Sucrose / Q000032:analysis; D005506:Food Contamination / Q000191:economics; D005513:Food Inspection / Q000379:methods*; D005515:Food Labeling / Q000191:economics; D063427:Food Quality; D005638:Fruit / Q000737:chemistry* / Q000191:economics; D007783:Lactones / Q000032:analysis; D029561:Lythraceae / Q000737:chemistry*; D039821:Monoterpenes / Q000032:analysis; D000439:Pentanols / Q000032:analysis; D017419:Potassium, Dietary / Q000032:analysis; D011392:Proline / Q000032:analysis; D027861:Prunus / Q000737:chemistry; D013030:Spain; D013644:Tartrates / Q000032:analysis; D027843:Vitis / Q000737:chemistry; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D000080462:Acyclic Monoterpenes; D019422:Dietary Sucrose; D007783:Lactones; D039821:Monoterpenes; D000439:Pentanols; D017419:Potassium, Dietary; D013644:Tartrates; D055549:Volatile Organic Compounds; D011392:Proline; C018584:linalool; C029768:tartaric acid; C020377:isoamyl acetate
keywords: Punica granatum; authentication; organic acids; potassium; proline; volatile composition