The state of the art in authenticity testing

Simpkins, Wayne A.; Harrison, Mark

doi:10.1016/s0924-2244(00)89166-9

Cited by 20 publications

(8 citation statements)

References 36 publications

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“…The phenolic profile provides a fingerprint that is useful in identifying juice adulteration by the pulpwash. 129,130 The waste material produced during refining of cold pressed citrus peel oils represents a further important source of phenolic components 131 and polymethoxylated flavones have been determined in peel oils following simple dilution with ethyl acetate containing an internal standard 132 or by extraction and clean-up using column chromatography. 133 Alternatively, the polymethoxylated flavones were obtained 134 directly from the peel of oranges and tangerines by Soxhlet extraction with benzene for 4 h. The extracts were concentrated in vacuo and analysed without further purification by normal-phase HPLC.…”

Section: By-productsmentioning

confidence: 99%

Sample preparation in the determination of phenolic compounds in fruits

Antolovich

Prenzler

Robards

et al. 2000

Analyst

283

180

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Section: By-productsmentioning

confidence: 99%

Sample preparation in the determination of phenolic compounds in fruits

Antolovich

Prenzler

Robards

et al. 2000

Analyst

283

180

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“…Orange is the most popular juice flavor in both pure juices and beverages: the increasing market demand for these products, containing different percentages of orange juice, has enhanced adulteration opportunities. They may be simple dilution with water and addition of sugar, other citrus juices, or fruit byproducts such as second-pressure extracts or other cheaper alternatives (2). Peel wash, pulp wash, and juice sacs are second extracts obtained by washing the separated peel, pulp, and membrane material, respectively, with water after the first pressing of oranges.…”

Section: Introductionmentioning

confidence: 99%

“…Many components are present in citrus juices and could be determined to assess product quality. Among them, the phenolic compounds provide an excellent fingerprint for orange juices (3) and are simple to quantify with widespread techniques (2). Several methods, based on specific markers (4)(5)(6)(7)(8) or on the distribution of different phenolic compounds in pulp or peel with respect to the juice (9,10), have been proposed to prove either adulteration or authenticity of the orange juices.…”

Section: Introductionmentioning

confidence: 99%

Phloroglucinol from Phlorin Hydrolysis for Testing Quality of Commercial Orange Juices and Beverages

Scordino

Mauro

Passerini

et al. 2004

J. Agric. Food Chem.

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The European Association of Juices and Nectars Producers (AIJN) is evaluating the opportunity to introduce the content of phlorin (3,5-dihydroxyphenyl beta-D-glucopyranoside), a peel marker for oranges, as a parameter for testing the quality of orange juices. Because of the lack of a commercial standard of phlorin and its laborious isolation procedures, in this contribution is developed a simple and reliable method for measuring the phlorin level as the corresponding aglycon phloroglucinol, obtained after a total enzymatic hydrolysis of the sample. The method was applied to the quantification of phloroglucinol in several industrial and commercial blond and pigmented orange juices and beverages based on 12% orange juice. Under the same extraction procedure, the phloroglucinol content in the pigmented juices was higher than in the blond ones. No significant difference was obtained between not from concentrate juices and reconstituted from concentrate juices. The marker amount increases in the highly processed orange fruits and in the byproducts of citrus processing due to the contact of the juice with the albedo, which is the major source of phlorin. In orange-based beverages the phloroglucinol content revealed a large heterogeneity and a poor quality of the raw juices used.

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“…Di¤er bir neden de g›da bilimindeki geliflmelere ba¤l› olarak hilelerin daha yan›lt›c› olarak yap›lmas›d›r. Bu durum, yeni test yöntemleri gelifltiren "kalite kontrol görevlileri" ile bu çabalar› bofla ç›karmaya çal›flan "siyah laboratuvar önlüklüler" aras›ndaki bir kavgaya benzetilmektedir (65). Y›llar önce denildi¤i gibi (66), "hilelerin sonlanmas› için ekonomik olmad›¤› noktay›" m› bekleyece¤iz, yoksa yenilikçi yaklafl›mlarla ve yeni yöntemlerle hileleri kan›tlamay› baflaracak m›y›z?…”

Section: Sonuçunclassified

Food Authenticity and Control Methods

Yeşilören¹,

Ekşi²

2014

GIDA

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ÖzetG›da gerçekli¤i tüketicinin korunmas› ve adil rekabetin sürdürülmesi aç›s›ndan oldukça önemlidir. Bu kavram k›saca, bir g›dan›n kendisine özgü özellikleri tafl›y›p tafl›mad›¤›n› tan›mlamaktad›r. Bu özellikler g›dan›n kökeni (bölge, çeflit vb.), üretim yöntemi veya g›dan›n bileflimi (taklit, ta¤flifl vb.) ile iliflkili olabilmektedir. G›da gerçekli¤inin sa¤lanmas› için öncelikle kontrol kriterlerinin ve geçerli analiz yöntemlerinin tan›mlanmas› gereklidir. Ayr›ca hile tekni¤indeki geliflmelere ba¤l› olarak kontrol yöntemlerinin de zamanla gelifltirilmesi zorunludur. Bu derleme, g›da gerçekli¤inin kontrolü için kullan›lan bafll›ca analiz tekniklerine (spektrofotometrik, elektroforetik, elektronik, DNA temelli, immünolojik) ve uygulama alanlar›na odaklanmaktad›r.Anahtar kelimeler: G›da gerçekli¤i, g›da hileleri, gerçeklik kontrolü, analiz teknikleri, kontrol kriterleri FOOD AUTHENTICITY AND CONTROL METHODS AbstractFood authenticity is a subject that is important not only for consumer protection, but also for maintaining fair competition. This term defines whether a food carries its own characteristics or not. These characteristics can be associated with the origin of the food (region, varieties etc.), production method or composition of the food (adulteration, fraudulent etc.). In order to ensure the food authenticity, identification of control criteria and validated analytical methods are required primarily. Moreover new applications in the field of food authenticity must be developed depending on the improvements in the technique of adulteration. This review focuses on the basic analytical methods used for food authenticity control (spectrophotometric, electrophoretic, electronic, DNA-based, immunological) and its application areas.

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The state of the art in authenticity testing

Cited by 20 publications

References 36 publications

Sample preparation in the determination of phenolic compounds in fruits

Sample preparation in the determination of phenolic compounds in fruits

Phloroglucinol from Phlorin Hydrolysis for Testing Quality of Commercial Orange Juices and Beverages

Food Authenticity and Control Methods

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