The use of stable isotopes ratios for authentication of fruit juices
-
Dana Magdas
,
Nicoleta Vedeanu
Abstract
The determination of the content of stable isotopes, 18O and 2H, respectively, in juice water facilitates the distinction between authentic juices and juices made from concentrates by redilution with tap water. At the same time, the detection of C4 cane or corn-derived sugar syrups in fruit juices which are produced from C3 fruit types is thus facilitated by the characteristic differences in 13C/12C, expressed as δ 13C (‰) values due to photosynthetic CO2 assimilation via the C3−, C4−, and crassulacean acid metabolism pathways. In this study, the quantitative determination of water added to an authentic juice, on the basis of δ 18O, and δ 2H values, respectively, was successfully performed. Also, the δ 18O, and δ 2H of juice water and δ 13C of the whole juice in 18 samples were also determined. The results obtained provided us with the possibility of distinguishing between authentic fruit juices and those obtained by redilution of concentrated fruit juices and the detection of C4 type added sugar.
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© 2011 Institute of Chemistry, Slovak Academy of Sciences
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Articles in the same Issue
- Bioactive papaverine derivatives bind G-quadruplexes selectively
- Ethanol production in a bioreactor with an integrated membrane distillation module
- Wettability of polypropylene capillary membranes during the membrane distillation process
- A reburning process using sewage sludge-derived syngas
- Chemical engineering approach to regenerative medicine
- Photosensitised oxidation of a water pollutant using sulphonated porphyrin
- Influence of selected biowaste materials pre-treatment on their anaerobic digestion
- Potassium sorbate release from poly(vinyl alcohol)-bacterial cellulose films
- Modelling of sorbic acid diffusion through bacterial cellulose-based antimicrobial films
- The use of stable isotopes ratios for authentication of fruit juices
- Reduction of ostazine dyes’ photodynamic effect by Fenton reaction
