Carbon Isotope Ratios of Various Fruits

Krueger, Dana A; Krueger, Rae-Gabrielle; Krueger, Harold W.

doi:10.1093/jaoac/69.6.1035

Cited by 4 publications

(3 citation statements)

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“…This procedure has since been collaboratively evaluated and incorporated as an AOAC official method (22). Subsequent work has extended these findings to evaluations of grape juice (23), cranberry juice (24), raspberry juice (25), pineapple juice (26), and other fruits (27), including pomegranate (28). SIRA can accurately detect adulteration with cane or cornderived sugars.…”

Section: Discussionmentioning

confidence: 98%

International Multidimensional Authenticity Specification (IMAS) Algorithm for Detection of Commercial Pomegranate Juice Adulteration

Zhang

Krueger

Durst

et al. 2009

J. Agric. Food Chem.

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The pomegranate fruit ( Punica granatum ) has become an international high-value crop for the production of commercial pomegranate juice (PJ). The perceived consumer value of PJ is due in large part to its potential health benefits based on a significant body of medical research conducted with authentic PJ. To establish criteria for authenticating PJ, a new International Multidimensional Authenticity Specifications (IMAS) algorithm was developed through consideration of existing databases and comprehensive chemical characterization of 45 commercial juice samples from 23 different manufacturers in the United States. In addition to analysis of commercial juice samples obtained in the United States, data from other analyses of pomegranate juice and fruits including samples from Iran, Turkey, Azerbaijan, Syria, India, and China were considered in developing this protocol. There is universal agreement that the presence of a highly constant group of six anthocyanins together with punicalagins characterizes polyphenols in PJ. At a total sugar concentration of 16 degrees Brix, PJ contains characteristic sugars including mannitol at >0.3 g/100 mL. Ratios of glucose to mannitol of 4-15 and of glucose to fructose of 0.8-1.0 are also characteristic of PJ. In addition, no sucrose should be present because of isomerase activity during commercial processing. Stable isotope ratio mass spectrometry as > -25 per thousand assures that there is no added corn or cane sugar added to PJ. Sorbitol was present at <0.025 g/100 mL; maltose and tartaric acid were not detected. The presence of the amino acid proline at >25 mg/L is indicative of added grape products. Malic acid at >0.1 g/100 mL indicates adulteration with apple, pear, grape, cherry, plum, or aronia juice. Other adulteration methods include the addition of highly concentrated aronia, blueberry, or blackberry juices or natural grape pigments to poor-quality juices to imitate the color of pomegranate juice, which results in abnormal anthocyanin profiles. To adjust the astringent taste of poor-quality juice or peel extract, addition of nonpomegranate sugars is a commonly detected adulteration method. The profile generated from these analyses combined with information from existing databases and published literature has been integrated into a validated IMAS for PJ, which can be utilized to detect PJ adulteration. In this survey of commercial pomegranate juices, only 6 of 23 strictly met all of the IMAS criteria.

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Section: Discussionmentioning

confidence: 98%

International Multidimensional Authenticity Specification (IMAS) Algorithm for Detection of Commercial Pomegranate Juice Adulteration

Zhang

Krueger

Durst

et al. 2009

J. Agric. Food Chem.

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“…Consequently, mixing processed prune juices with most of the other fruit juices or with cane sugars, beet sugar, or corn syrup would cause significant changes in the sugar profile. Addition of high-fructose corn syrup would be more difficult to detect but can be determined by stable isotope ratio analysis (Wrolstad et al, 1981; Krueger et al, 1986). This technique can indicate the presence of sugar from C4 (corn) vs C3 (fruits) plants.…”

Section: Introductionmentioning

confidence: 99%

Compositional characterization of prune juice

Gorsel¹,

Li²,

Kerbel³

et al. 1992

J. Agric. Food Chem.

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“…Thus, SCIRA was used to determine sugar addition to Israeli orange juices (3) and adulteration of honey with cane sugar or corn syrup (4). Since then, the technique has been successfully used in assessing the authenticity of apple juice (5), maple products (6), orange juice (7,8), grape juice (9), cranberry juice (10), and various fruits (11) and juices (12). Other kinds of additives such as organic acids, essence, and flavor constituents can also be detected by SCIRA.…”

Section: Introductionmentioning

confidence: 99%

Detection of Adulteration in Australian Orange Juices by Stable Carbon Isotope Ratio Analysis (SCIRA)

Antolovich

Robards

2001

J. Agric. Food Chem.

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Stable carbon isotope ratio analysis (SCIRA) was used to determine the authenticity of commercial Australian orange juices. Thirty-five samples of Valencia (delta(13)C values from -23.8 to -24.7 ppt) and eight samples of Navel juices (delta(13)C values from -24.1 to -24.5 ppt) of known origin were used to establish a decision level before analysis. No significant seasonal variations in (13)C/(12)C ratio were observed. Variations in combustion temperature in the method were also found to be insignificant.

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Carbon Isotope Ratios of Various Fruits

Cited by 4 publications

References 0 publications

International Multidimensional Authenticity Specification (IMAS) Algorithm for Detection of Commercial Pomegranate Juice Adulteration

International Multidimensional Authenticity Specification (IMAS) Algorithm for Detection of Commercial Pomegranate Juice Adulteration

Compositional characterization of prune juice

Detection of Adulteration in Australian Orange Juices by Stable Carbon Isotope Ratio Analysis (SCIRA)

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