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Pomegranate juice adulteration by addition of grape or peach juices
Author(s) -
NuncioJáuregui Nallely,
CalínSánchez Ángel,
Hernández Francisca,
CarbonellBarrachina Ángel A
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6300
Subject(s) - chemistry , food science , aspartame , linalool , isoamyl acetate , butyric acid , fruit juice , acetic acid , carrot juice , sweetness , flavor , aroma , essential oil , biochemistry
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.CONCLUSION 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. © 2013 Society of Chemical Industry