Use of Infrared Spectroscopy and Chemometrics for the Authentication of Fruit Purees

Defernez, Marianne; Kemsley, E. Kate; Wilson, Reginald H.

doi:10.1021/jf00049a021

Cited by 94 publications

(38 citation statements)

References 11 publications

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“…16,17 Past applications include establishing the authenticity of foods such as vegetable oils, 18 olive oil, [19][20][21][22] coffee, 23 honey, 24,25 raspberry purées, 26 orange juice 27 and meat. [28][29][30] Attempts were also made to determine the presence and quantity of sugars in aqueous mixtures 31 and in plant cell culture media 32 using Fourier transform infrared attenuated total reflectance (FTIR-ATR). Infrared spectroscopic methods are simple, costeffective, rapid and non-destructive and could serve as a potential tool for detecting economic adulteration or for routine analysis if proper calibration and validation procedures with data acquisition protocols are established.…”

Section: Introductionmentioning

confidence: 99%

Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniques

2003

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Food adulteration is a profit-making business for some unscrupulous manufacturers. Maple syrup is a soft target of adulterators owing to its simplicity of chemical composition. In this study the use of Fourier transform infrared (FTIR) spectroscopy and near-infrared (NIR) spectroscopy to detect adulterants such as cane and beet invert syrups as well as cane and beet sugar solutions in maple syrup was investigated. The FTIR spectrum of adulterated samples was characterised and the regions 800-1200 cm À1 (carbohydrates) and 1200-1800 and 2800-3200 cm À1 (carbohydrates, carboxylic acids and amino acids) were used for detection. The region between 1100 and 1660 nm in the NIR spectrum was used for analysis. Linear discriminant analysis (LDA) and canonical variate analysis (CVA) were used for discriminant analysis, while partial least squares (PLS) and principal component regression (PCR) were used for quantitative analysis. FTIR was more accurate in predicting adulteration using two different regions (R 2 > 0.93 and >0.98) compared with NIR (R 2 > 0.93). Classification and quantification of adulterants in maple syrup show that NIR and FTIR can be used for detecting adulterants such as pure beet and cane sugar solutions, but FTIR was superior to NIR in detecting invert syrups.

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Section: Introductionmentioning

confidence: 99%

Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniques

2003

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“…Chemometric methods are increasingly employed for differentiation and characterisation of fruit species [12][13][14], alcoholic beverages [15][16][17], etc. For instance, cluster analysis is a common technique for searching for 'natural' groups, principal components analysis (PCA) is used to reduce the dimensional data structure, K-nearest neighbour (KNN) and linear discriminant analysis (LDA) are employed as classification methods, and Bayes, soft independent modelling of class analogy (SIMCA) and partial least-squares (PLS) analyses are modelling techniques.…”

Section: Introductionmentioning

confidence: 99%

Liquid chromatographic analysis of non-volatile strawberry compounds

Mangas¹,

Moreno²,

Suárez³

et al. 1998

Chromatographia

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SummaryA procedure is presented for simultaneous extraction of organic acids, vitamin C and sugars from strawberries and analysis by reversed-phase (RP) HPLC and cationexchange (calcium form) chromatography. Recoveries from strawberries spiked at different levels ranged from 96 to 103 % for carbohydrates, 92 to 112 % for organic acids, and 84 % for vitamin C; the repeatability of the method evaluated as the relative standard deviation in the optimum range was < 5 % for sugars and 7.5 % for organic acids and vitamin C. Multivariate analysis techniques, such as Bayes and SIMCA analyses, have enabled correct classification of the strawberries tested but we were unable to establish adequate models for typifying them according to their geographic origin.

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“…[17][18][19][20][21][22][23][24][25][26][27] We report here an IR analysis method for the measurement of phytate from water extracts of soybean (raw soymilk) in the early stages of tofu processing, which can be applied to the tofu-making process and the measurement of phytate content in various soybeans.…”

mentioning

confidence: 99%