Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2381
Title: Authentication of pomegranate juice concentrate using FTIR spectroscopy and chemometrics
Authors: Vardin, Hasan
Tay, Abdullatif
Özen, Fatma Banu
Mauer, Lisa
Keywords: Pomegranate
Infrared spectroscopy
Adulteration
Issue Date: May-2008
Publisher: Elsevier Ltd.
Source: Vardin, H., Tay, A., Özen, F. B., and Mauer, L. (2008). Authentication of pomegranate juice concentrate using FTIR spectroscopy and chemometrics. Food Chemistry, 108(2), 742-748. doi:10.1016/j.foodchem.2007.11.027
Abstract: Fourier transform infrared (FTIR) spectroscopy and chemometric techniques were used to detect the adulteration of pomegranate juice concentrate (PJC) with grape juice concentrate (GJC). The main differences between PJC and GJC infrared spectra occurred in the 1780-1685 cm-1 region, which corresponds to C{double bond, long}O stretching. Principal component analysis of the spectra was used to: (1) differentiate pure PJC and GJC samples and (2) classify adulterated (containing 2-14% vol/vol GJC) and pure PJC samples. Two principal components explained 99% of the variability in each of these applications. Partial least square analysis of the spectra resulted in prediction of the GJC adulterant concentration in PJC with a correlation coefficient, R2, of 0.9751. Partial least square analysis of spectra could also predict % titratable acidity and total solids in PJC with correlation coefficients of 0.9114 and 0.9916, respectively. Therefore, FTIR and chemometrics provide a useful approach for authenticating pomegranate juice concentrate.
URI: http:/doi.org/10.1016/j.foodchem.2007.11.027
http://hdl.handle.net/11147/2381
ISSN: 0308-8146
0308-8146
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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