Chemical characterization and adulteration risk evaluation of commercially available sour pomegranate concentrates from different regions

Sour pomegranate concentrate is a traditional food product valued for its distinctive taste and potential health benefits. However, concerns about adulteration have necessitated detailed chemical characterization. This study analyzed the chemical composition of traditionally produced sour pomegranate concentrate samples from different regions. The samples were evaluated for °Brix, pH, titratable acidity, sugar content, amino acid profile, and Fourier Transform Infrared (FTIR) spectroscopy. The results revealed that most samples had a °Brix value between 70.46% and 74.36%, with corresponding glucose and fructose levels ranging from 2.32 to 2.99 g/L and 2.09 to 2.73 g/L, respectively. One sample exhibited an unusual °Brix value of 72.7% but had significantly lower glucose (0.64 g/L) and fructose (0.43 g/L) content, suggesting possible adulteration. FTIR spectra showed deviations in the carbohydrate fingerprint region, supporting this observation. Additionally, amino acid profiling revealed notable regional differences. The Suruç sample exhibited the highest total essential amino acid content (126.2 µM), including valine (18.7 µM), lysine (17.4 µM), and threonine (15.9 µM), while the Silifke sample had the lowest levels overall. These findings emphasize the importance of standardizing traditional production processes and implementing advanced analytical techniques to detect adulteration. Further studies incorporating a broader sample set and additional methods could enhance the detection of fraudulent practices and contribute to the protection of traditional food products.