Midinfrared spectroscopy for juice authentication-rapid differentiation of commercial juices

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 11, 2007, Pages 4443-4452

  He, Jian ^a   Rodriguez Saona, Luis E ^a   Giusti, M Monica ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins; Authentication; Chemometrics; Classification, phenols; FTIR; HCA; Juice; PCA; SIMCA; Solid phase extraction; Sugar

Indexed keywords

ARTICLE; BEVERAGE; CHEMISTRY; FRUIT; INFRARED SPECTROSCOPY; METHODOLOGY; PRINCIPAL COMPONENT ANALYSIS;

BEVERAGES; FRUIT; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 34250638330     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062715c     Document Type: Article

References (44)

1. Anderson, K. A.; Smith, B. W. Chemical profiling to differentiate geographic growing origins of coffee. J. Agric. Food Chem. 2002, 50, 2068-2075.
2. Wrolstad, R. E.; Shallenberger, R. S. Free sugars and sorbitol in fruits - A complication from the literature. J. Assoc. Off. Anal. Chem. 1981, 64, 91-103.
3. Revilla, E.; Garcia-Beneytez, E.; Cabello, F.; Marti-Ortega, G.; Ryan, J. M. Value of high-performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them. J. Chromatogr. A 2001, 915 (1-2), 53-60.
4. Chaovanalikit, A.; Thompson, M. M.; Wrolstad, R. E. Characterization and quantification of anthocyanins and polyphenolics in blue honeysuckle (Lonicera caerulea L.). J. Agric. Food Chem. 2004, 52 (4), 848-852.
5. Robards, K.; Antolovich, M. Methods for assessing the authenticity of orange juice. A review. Analyst 1995, 120, 1-28.
6. Antolovich, M.; Li, X.; Robards, K. Detection of adulteration in Australian orange juices by stable carbon isotope ratio analysis (SCIRA). J. Agric. Food Chem. 2001, 49, 2623-2626.
7. Widmer, W. W.; Cancalon, P. F.; Nagy, S. Methods for determining the adulteration of citrus juices. Trends Food Sci. Technol. 1992, 3 (11), 278-286.
8. Lee, H. S.; Wrolstad, R. E. Apple juice composition: Sugar, nonvolatile acid, and phenolic profiles. J. Assoc. Off. Anal. Chem. 1988, 71, 789-794.
9. Taruscio, T. G.; Barney, D. L.; Exon, J. Content and profile of flavanoid and phenolic acid compounds in conjunction with the antioxidant capacity for a variety of northwest Vaccinium berries. J. Agric. Food Chem. 2004, 52, 3169-3176.
10. Gonzalez-Sanjose, M. I.; Diez, C. Varietal characterization based on anthocyanin composition in grapes: Discriminant analysis. Agrochimica 1993, 37 (1-2), 86-92.
11. Kemsley, E. K.; Holland, J. K.; Defernez, M.; Wilson, R. H. Detection of adulteration of raspberry purees using infrared spectroscopy and chemometrics. J. Agric. Food Chem. 1996, 44, 3864-3870.
12. Edelmann, A.; Diewok, J.; Schuster, K. C.; Lendl, B. Rapid method for the discrimination of red wine cultivars based on mid-infrared spectroscopy of phenolic wine extracts. J. Agric. Food Chem. 2001, 49, 1139-1145.
13. Downey, G. Food and food ingredient authentication by mid-infrared spectroscopy and chemometrics. Trends Anal. Chem. 1998, 17, 418-424.
14. Holland, J. K.; Kemsley, E. K.; Wilson, R. H. Use of Fourier transform infrared spectroscopy and partial least squares regression for the detection of adulteration of strawberry purees. J. Sci. Food Agric. 1998, 76, 263-269.
15. Defernez, M.; Kemsley, E. K.; Wilson, R. H. Use of infrared spectroscopy and chemometrics for the authentication of fruit purees. J. Agric. Food Chem. 1995, 43, 109-113.
16. Alonso-Salces, R. M.; Guyot, S.; Herrero, C.; Berrueta, L. A.; Drilleau, J. F.; Gallo, B.; Vicente, F. Chemometric characterisation of Basque and French ciders according to their polyphenolic profiles. Anal. Bioanal. Chem. 2004, 379, 464-475.
17. Andrade, J. M.; Gomez-Carracedo, M. P.; Fernandez, E.; Elbergali, A.; Kubista, M.; Prada, D. Classification of commercial apple beverages using a minimum set of mid-IR wavenumbers selected by Procrustes rotation. Analyst 2003, 128, 1193-1199.
18. Irudayaraj, J.; Tewari, J. Simultaneous monitoring of organic acids and sugars in fresh and processed apple juice by Fourier transform infrared-attenuated total reflection spectroscopy. Appl. Spectrosc. 2003, 57, 1599-1604.
19. Irudayaraj, J.; Xu, F.; Tewari, J. Rapid determination of invert cane sugar adulteration in honey using FTIR spectroscopy and multivariate analysis. J. Food Sci. 2003, 68, 2040-2045.
20. Defernez, M.; Wilson, R. H. Mid-infrared spectroscopy and chemometrics for determining the type of fruit used in jam. J. Sci. Food Agric. 1995, 67, 461-467.
21. Cantos, E.; Espin, J. C.; Tomas-Barberan, F. A. Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS. J. Agric. Food Chem. 2002, 50, 5691-5696.
22. Mazzuca, P.; Ferranti, P.; Picariello, G.; Chianese, L.; Addeo, F. Mass spectrometry in the study of anthocyanins and their derivatives: Differentiation of Vitis vinifera and hybrid grapes by liquid chromatography/electrospray ionization mass spectrometry and tandem mass spectrometry. J. Mass. Spectrom. 2005, 40, 83-90.
23. Ichiyanagi, T.; Tateyama, C.; Oikawa, K.; Konishi, T. Comparison of anthocyanin distribution in different blueberry sources by capillary zone electrophoresis. Biol. Pharm. Bull. 2000, 23, 492-497.
24. Prior, R. L.; Lazarus, S. A.; Cao, G.; Muccitelli, H.; Hammerstone, J. F. Identification of procyanidins and anthocyanins in blueberries and cranberries (Vaccinium spp.) using high-performance liquid chromatography/mass spectrometry. J. Agric. Food Chem. 2001, 49, 1270-1276.
25. Giusti, M. M.; Rodriguez-Saona, L. E.; Griffin, D.; Wrolstad, R. E. Electrospray and tandem mass spectroscopy as tools for anthocyanin characterization. J. Agric. Food Chem. 1999, 47, 4657-4664.
26. De Maesschalck, R.; Candolfi, A.; Massart, D. L.; Heuerding, S. Decision criteria for soft independent modeling of class analogy applied to near infrared data. Chemom. Intell. Lab. Syst. 1999, 47, 65-77.
27. Kvalheim, O. M.; Karstang, T. V. SIMCA - Classification by means of disjoint cross validated principal components models. In Multivariate Pattern Recognition in Chemometrics: Illustrated by Case Studies; Brereton, R. G., Ed.; Elsevier: Amsterdam, Netherlands, 1992; pp 209-248.
28. Vanden, B. K.; Hubert, M. Robust classification in high dimensions based on the SIMCA Method. Chemom. Intell. Lab. Syst. 2005, 79, 10-21.
29. Alonso-Salces, R. M.; Herrero, C.; Barranco, A.; Berrueta, L. A.; Gallo, B.; Vicente, F. Technological classification of basque cider apple cultivars according to their polyphenols profiles by pattern recognition analysis. J. Agric. Food Chem. 2004, 52, 8006-8016.
30. Guess, M. J.; Wilson, S. B. Introduction to hierarchical clustering. J. Clin. Neurophysiol. 2002, 19, 144-151.
31. Schindler, R.; Vonach, R.; Lendl, B.; Kellner, R. A rapid automated method for wine analysis based upon sequential injection (SI)-FTIR spectrometry. Fresenius J. Anal. Chem. 1998, 362, 130-136.
32. Performance and Application Comparisons for Single and Three Reflection Diamond Crystals for the MIRacle ATR Accessory; http://www.piketech.com/technical/application-pdfs/Diamond-Crystal-Plates.pdf
33. Coates, J. Interpretation of infrared spectra, a practical approach. In Encyclopedia of Analytical Chemistry; Meyers, R. A., Ed.; John Wiley & Sons, Ltd.: Chichester, England, 2000; pp 10815-10837.
34. Cabaniss, S. E.; McVey, I. F. Aqueous infrared carboxylate absorbances: aliphatic monocarboxylates. Spectrochim. Acta, Part A 1995, 51, 2385-2395.
35. Cabaniss, S. E.; Leenheer, J. A.; McVey, I. F. Aqueous infrared carboxylate absorbances: Aliphatic di-acids. Spectrochim. Acta, Part A 1998, 54, 449-458.
36. Mohammed-Ziegler, I.; Billes, F. Vibrational spectroscopic calculations on pyrogallol and gallic acid. THEOCHEM 2002, 618, 259-265.
37. Araujo, P. Z.; Morando, P. J.; Blesa, M. A. Interaction of catechol and gallic acid with titanium dioxide in aqueous suspensions. 1. Equilibrium studies. Langmuir 2005, 21, 3470-3474.
38. Eder, R. Pigments. In Food Analysis by HPLC; Nollet, L. M. L., Ed.; Marcel Dekker, Inc.: Monticello, NY, 2000; pp 845-880.
39. Ruhl, E. H.; Clingelefer, P. R.; Nicholas, P. R.; Cirami, R. M.; McCarthy, M. G.; Whiting, J. R. Effect of rootstocks on berry weight and pH, mineral content and organic acid concentrations of grape juice of some wine varieties. Aust. J. Exp. Agric. 1988, 28, 119-125.
40. Tominaga, Y. Comparative study of class data analysis with PCA-LDA, SIMCA, PLS, ANNs, and k-NN. Chemom. Intell. Lab. Syst. 1999, 49, 105-115.
41. Bratchell, N. Cluster analysis. In Multivariate Pattern Recognition in Chemometrics: Illustrated by Case Studies; Brereton, R. G., Ed.; Elsevier: Amsterdam, Netherlands, 1992; pp 179-208.
42. Ruiz-Jimenez, J.; Priego-Capote, F.; Garcia-Olmo, J.; Luque de Castro, M. D. Use of chemometrics and mid infrared spectroscopy for the selection of extraction alternatives to reference analytical methods for total fat isolation. Anal Chim. Acta 2004, 525, 159-169.
43. Wrolstad, R. E.; Culbertson, J. D.; Cornwell, C. J.; Mattick, L. R. Detection of adulteration in blackberry juice concentrates and wines. J. Assoc. Off. Anal. Chem. 1982, 65, 1417-1423.
44. De Braekeleer, K.; De Maesschalck, R.; Hailey, P. A.; Sharp, D. C. A.; Massart, D. L. Online application of the orthogonal projection approach (OPA) and the soft independent modeling of class analogy approach (SIMCA) for the detection of the end point of a polymorph conversion reaction by near infrared spectroscopy (NIR). Chemom. Intell. Lab. Syst. 1999, 46, 103-116.