Abstract：
:Consumer demand for pomegranate juice has considerably grown, during the last years, for its potential health benefits. Since it is an expensive functional food, cheaper fruit juices addition (i.e., grape and apple juices) or its simple dilution, or polyphenols subtraction are deceptively used. At present, time-consuming analyses are used to control the quality of this product. Furthermore these analyses are expensive and require well-trained analysts. Thus, the purpose of this study was to propose a high-speed and easy-to-use shortcut. Based on UV-VIS spectroscopy and chemometrics, a screening method is proposed to quickly screening some common fillers of pomegranate juice that could decrease the antiradical scavenging capacity of pure products. The analytical method was applied to laboratory prepared juices, to commercial juices and to representative experimental mixtures at different levels of water and filler juices. The outcomes were evaluated by means of multivariate exploratory analysis. The results indicate that the proposed strategy can be a useful screening tool to assess addition of filler juices and water to pomegranate juices.
journal_name
Food Chemjournal_title
Food chemistryauthors
Boggia R,Casolino MC,Hysenaj V,Oliveri P,Zunin Pdoi
10.1016/j.foodchem.2012.11.020subject
Has Abstractpub_date
2013-10-15 00:00:00pages
735-41issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01747-5journal_volume
140pub_type
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