title: Authentication of pomegranate juice concentrate using FTIR spectroscopy and chemometrics.
abstract: Fourier transform infrared (FTIR) spectroscopy and chemometric techniques were used to detect the adulteration of pomegranate juice concentrate (PJC) with grape juice concentrate (GJC). The main differences between PJC and GJC infrared spectra occurred in the 1780-1685cm(-1) region, which corresponds to CO stretching. Principal component analysis of the spectra was used to: (1) differentiate pure PJC and GJC samples and (2) classify adulterated (containing 2-14% vol/vol GJC) and pure PJC samples. Two principal components explained 99% of the variability in each of these applications. Partial least square analysis of the spectra resulted in prediction of the GJC adulterant concentration in PJC with a correlation coefficient, R(2), of 0.9751. Partial least square analysis of spectra could also predict % titratable acidity and total solids in PJC with correlation coefficients of 0.9114 and 0.9916, respectively. Therefore, FTIR and chemometrics provide a useful approach for authenticating pomegranate juice concentrate.
authors.affiliation: Harran University, Department of Food Engineering, Sanliurfa, Turkey.
authors.forename: Hasan
authors.initials: H
authors.lastname: Vardin
authors.affiliation: Global Technology and Quality, Kraft Foods Global Inc., Glenview, IL, United States.
authors.forename: Abdullatif
authors.initials: A
authors.lastname: Tay
authors.affiliation: Izmir Institute of Technology, Department of Food Engineering, Urla-Izmir, Turkey. Electronic address: banuozen@iyte.edu.tr.
authors.forename: Banu
authors.initials: B
authors.lastname: Ozen
authors.affiliation: Purdue University, Food Science Department, West Lafayette, IN, United States.
authors.forename: Lisa
authors.initials: L
authors.lastname: Mauer
keywords: Adulteration; Infrared spectroscopy; Pomegranate