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Chemometrics coupled with ultraviolet spectroscopy: a tool for the analysis of variety, adulteration, quality and ageing of apple juices
Author(s) -
Chang JiaDong,
Zheng Hong,
Mantri Nitin,
Xu Ling,
Jiang Zhengdong,
Zhang Jialei,
Song Zhipeng,
Lu Hongfei
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13229
Subject(s) - chemometrics , chemistry , adulterant , food science , sugar , partial least squares regression , ascorbic acid , ultraviolet visible spectroscopy , chromatography , mathematics , organic chemistry , statistics
Summary This study demonstrates the use of UV spectroscopy ( UV ) in combination with chemometrics as a simple and feasible approach for analysis of variety, adulteration, quality and ageing of apple juice. The results show that PCA ‐ UV is adequate to differentiate apple juice varieties and adulteration. The percentage of the adulterant can be detected by PLSR ‐ UV with RMSE   < 0.7783% and R 2  > 0.9980. For the evaluation of juice quality, PLSR ‐ UV ( RMSE  = 0.2555–2.3448; R 2  = 0.7276–0.9816) is recommended for the prediction of soluble solids, ascorbic acid, total flavonoids, total sugar and reducing sugar, whilst PCR ‐ UV ( RMSE  = 0.0000–2.7426; R 2  = 0.7073–1.0000) is adequate for the prediction of pH and antioxidant activity. In addition, PLSR ‐ UV may be used to predict the storage time with RMSE  = 0.4681 day and R 2  = 0.9832. Therefore, UV coupled with chemometrics has potential to be developed as a portable tool for the detection of variety, adulteration, quality and ageing of not only apple juices, but also other fruit and vegetable juices.

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