Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents

Abstract

Fruit juice does not have the same nutritional value as fresh fruit with regards to the vitamin, mineral and dietary fibre contents and the antioxidant properties. However, it can be part of a healthy diet if it is produced with the minimal addition of sugar. This study aimed to evaluate the performance of the FTIR-ATR technique to discriminate the authenticity (concerning the addition of other pulps) and amount of sugar in peach nectars. This technique is usually used in food analysis because it does not require sample preparation, is quick and allows for the determination of several parameters with a single sample aliquot. The nutritional information provided on the labels of 69 samples of 23 different brands of commercial peach juice, was analysed. The differences in the nutritional composition and in the ingredients were determined according to an analysis of the labels. The largest differences observed between the samples were the sugar contents, the percentages of pulp and the addition of other pulps. All samples were analysed by FTIR-ATR equipped with a controlled temperature flow-through cell. The spectral multivariate analysis suggested it was possible to identify differences in the amount of sugar present and identify the presence of fruit pulps other than peach.

Effect of Different Extraction Methods on the Quality and Biochemical Attributes of Pomegranate Juice and the Application of Fourier Transformed Infrared Spectroscopy in Discriminating Between Different Extraction Methods

“…The bands observed at 1,420–1,150 cm −1 have been ascribed to C–H, O–H, and C–O functional groups that are present in organic acids, while the most intense bands located in the region of 1,000–1,100 cm −1 have been reported to be due to the contribution of the C–O stretch related to carbohydrates emanating from sugars (Moreira and Santos, 2004 ; Musingarabwi et al, 2016 ). The spectral profile for pomegranate juice is similar to those reported by several researchers who evaluated the quality characteristics of apple/cranberry juice (Samborska et al, 2018 ), orange juice (Clark, 2016 ) and peach nectar (Coelho et al, 2020 ).…”

Thermosonication of peach juice: investigation of PPO and POD activities, physicochemical and bioactive compounds changes, and development of FT‐IR–based chemometric models for the evaluation of quality

“…Several peaks could be seen in the region from 1500 to 1200 cm −1 which were assigned to CH 2 , C–C–H, and H–C–O deformations. Furthermore, these bands can also be assigned to C–O stretching absorption and the C–O–H bonding of phenols, carboxylic acids, and carbohydrates (Coelho et al ., 2020). The region between 1200 and 900 cm −1 was assigned to the stretching vibrations of C–O and C–C bonds also present in sugars and organic acids (Sheng Whei Miaw et al ., 2018).…”

HPTLC Profiling and Ftir Fingerprinting Coupled With Chemometric Analysis of Malaysian Stingless Bee Propolis

“…Thus, multivariate analysis including principal component analysis (PCA) and hierarchical cluster analysis (HCA) are required to extract useful informations from the whole spectra [26]. The FTIR technique followed by multivariate data analysis have been successfully applied for fingerprinting and discrimination of peaches [27], coconut oil [28,29,30], cocoa beans [31] and beer [32,33]. In addition, it has been used for quality assessment of bee products including honey [34], bee pollen [35] and royal jelly [36].…”