Determination and Classification of Added Caramel Color in Adulterated Acerola Juice Formulations

Ciolino, Laura A.

doi:10.1021/jf970878i

Cited by 20 publications

(7 citation statements)

References 10 publications

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“…Chan and Yamamoto [43] determined the kinetics of anthocyanin decomposition in acerola juice. Caceres [20] evaluated its antifungal activity for the treatment of dermatophytic infections and Ciolino [44] worked on the compounds responsible for added caramel colour in adulterated acerola juice.…”

Section: Additional Studies Of Acerola Chemical Compositionmentioning

confidence: 99%

Acerola: importance, culture conditions, production and biochemical aspects

Assis¹,

Fernandes²,

Martins³

et al. 2008

Fruits

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--Origin and importance. Acerola, or Malpighia emarginata D.C., is native to the Caribbean islands, Central America and the Amazonian region. More recently, it has been introduced in subtropical areas (Asia, India and South America). The vitamin C produced by acerola is better absorbed by the human organism than synthetic ascorbic acid. Exportation of acerola crops is a potential alternative source of income in agricultural businesses. In Brazil, the commercial farming of acerola is quite recent. Climatic conditions. Acerola is a rustic plant. It can resist temperatures close to 0°C, but it is well adapted to temperatures around 26°C with rainfall between (1200 and 1600) mm per year. Fruit characteristics. Acerola fruit is drupaceous, whose form can vary from round to conic. When ripe, it can be red, purple or yellow. The fruit weight varies between (3 and 16) g. Maturation. Acerola fruit presents fast metabolic activity and its maturation occurs rapidly. When commercialised in ambient conditions, it requires fast transportation or the use of refrigerated containers to retard its respiration and metabolism partially. Production and productivity. Flowering and fruiting are typically in cycles associated with rain. Usually, they take place in 25-day cycles, up to 8 times per year. The plant can be propagated by cuttings, grafting or seedlings. Harvest. Fruits produced for markets needs to be harvested at its optimal maturation stage. For distant markets, they need to be packed in boxes and piled up in low layers; transportation should be done in refrigerated trucks in relatively high humid conditions. Biochemical constituents. Acerola is the most important natural source of vitamin C [(1000 to 4500) mg·100 -1 g of pulp], but it is also rich in pectin and pectolytic enzymes, carotenoids, plant fibre, vitamin B, thiamin, riboflavin, niacin, proteins and mineral salts. It has also shown active anti-fungal properties. Products and market. Acerola is used in the production of juice, soft drinks, gums and liqueurs. The USA and Europe are great potential markets. In Europe, acerola extracts are used to enrich pear or apple juices. In the USA, they are used in the pharmaceutical industry. Conclusions. The demand for acerola has increased significantly in recent years because of the relevance of vitamin C in human health, coupled with the use of ascorbic acid as an antioxidant in food and feed. Acerola fruit contains other significant components, which are likely to lead to a further increase in its production and trade all over the world.Brazil / Malpighia emarginata / fruits / proximate composition / uses / world markets Acérola : importance, conditions de culture, production et aspects biochimiques.Résumé --Origine et importance. L'acérola, ou Malpighia emarginata D.C., est originaire des îles Caraï-bes, d'Amérique centrale et d'Amazonie. Cette plante a été introduite récemment en zones subtropicales (Asie, Inde, Amérique du Sud). La vitamine C produite par l'acérola est mieux absorbée par l'organisme humain qu...

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Section: Additional Studies Of Acerola Chemical Compositionmentioning

confidence: 99%

Acerola: importance, culture conditions, production and biochemical aspects

Assis¹,

Fernandes²,

Martins³

et al. 2008

Fruits

View full text Add to dashboard Cite

show abstract

“…Suspected samples could be selectively screened and evaluated by more rigorous methods such as carbon isotope ratio analysis. While a number of approaches based on HPLC, NMR spectroscopy, and carbon isotope methodology have been reported (Vogels and others 1996;Ciolino 1998;Martin and others 1998), those based on spectroscopic techniques have much to offer because of their ease of use, rapidity, and low cost (Kemsley and others 1996;Downey and others 1997;Jowder and others 1999).…”

Section: H Oney Has a Wide Range Of Applications In The Foodmentioning

confidence: 99%

A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn Syrup

Sivakesava

Irudayaraj

2001

Journal of Food Science

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A combination of Fourier transform infrared spectroscopy with multivariate procedures was used for determining the level of sugar addition to honey. Spectra of honey adulterated with different levels of glucose, fructose, sucrose, and corn syrup were recorded in the mid-infrared range using the attenuated total reflectance accessory. The standard error of prediction (SEP) in validation set was between 1.99% and 2.22% using partial least square (PLS) on first derivative transformed data. Results showed that the combined model for 3 different varieties of honey gave lower correlation. It is demonstrated that Fourier transform infrared spectroscopy has good potential for detecting corn-syrup adulteration in honey in less than 5 min.

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“…The complex nature and limited knowledge of chemical composition of caramel colours makes their identification in food products a significant analytical challenge. However, Ciolino (1998) used a combination of marker compounds and HPLC-UV profiling to detect caramel in adulterated acerloa juice. Sádecká and Tóthová (2010) have used synchronous fluorescence spectroscopy to measure caramel content in brandy and mixed wine spirits at levels above 4 mg/l.…”

Section: Methods Of Analysis In Foodmentioning

confidence: 99%

Scientific Opinion on the re‐evaluation of caramel colours (E 150 a,b,c,d) as food additives

2011

EFS2

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The ANS Panel provides a scientific opinion re-evaluating the safety of the caramel colours (E150a (Class I), E150b (Class II), E150c (Class III), E150d (Class IV)) used as food additives. The caramel colours are a complex mixture of compounds produced by heating carbohydrates under controlled heat and chemical processing conditions; they are divided into four classes according to the manufacturing reactants used. The caramel colours were previously evaluated by the SCF and by JECFA, which concluded that a numerical ADI was not necessary for Class I, but established ADIs for the other classes of caramels, ranging from160-200 mg/kg bw/day. Given the consistency in the toxicological database, the Panel establishes a group ADI of 300 mg/kg bw/day for the caramel colours, by applying an uncertainty factor of 100 to a NOAEL of 30 g/kg bw/day (highest dose tested) identified in 13-week rat studies with Class IV and a similar NOAEL identified in a rat reproductive toxicity study, also with Class IV. Comparable NOAELS for Classes II, III and IV were reported in the SCF and JECFA evaluations. Within this group ADI, the Panel establishes an individual ADI of 100 mg/kg bw/day for Class III due to new information regarding the immunotoxicity of THI. The Panel concludes that the anticipated dietary exposure of child and adult populations may exceed the ADIs for Classes I, III and IV caramels, but exposure estimates to Class II were below the ADI. Exposure estimates for the caramel constituents THI, 4-MEI and SO 2 are not of concern, but the Panel welcomes additional studies to clarify remaining uncertainties regarding effects of THI on the immune system. The Panel notes that other constituents of caramel colours including 5-HMF and furan may be present at levels that may be of concern, and considers that the specifications should include maximum levels for these constituents. © European Food Safety Authority, 2011 KEY WORDSPlain Caramel, Caustic Caramel, caramel colour I, E 150a, Caustic Sulphite Caramel, caramel colour II, E 150b, Ammonia Caramel, caramel colour III, E 150c, Sulphite Ammonia Caramel, caramel colour IV, E 150d, CAS Registry Number 8028-89-5, food colouring substance. Re-evaluation of caramel colours (E 150 a,b,c,d) SUMMARYFollowing a request from the European Commission, the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re-evaluating the safety of caramel colours (E 150a,b,c,d) when used as food colouring substances.Caramel colours are colouring substances authorised as food additives in the EU, and are classified according to the reactants used in their manufacture as follows: Class I Plain Caramel or Caustic Caramel (E 150a); Class II Caustic Sulphite Caramel (E 150b); Class III Ammonia Caramel (E 150c) and Class IV Sulphite Ammonia Caramel (E 150d).The four classes of caramel colours have been previously evaluated by the EU Scientific Committee for Food (SCF), by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and by the ...

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Determination and Classification of Added Caramel Color in Adulterated Acerola Juice Formulations

Cited by 20 publications

References 10 publications

Acerola: importance, culture conditions, production and biochemical aspects

Acerola: importance, culture conditions, production and biochemical aspects

A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn Syrup

Scientific Opinion on the re‐evaluation of caramel colours (E 150 a,b,c,d) as food additives

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