Detection of Adulterants in Apple Juice Concentrate by Physicochemical Properties, Organic Acids Profile, Minerals, and Multivariate Classification Strategies
Randomized trial reveals effective detection of apple juice adulteration using physicochemical and mineral profiles.
Key Points
The aim is to detect adulterants in apple juice concentrate using its physicochemical properties, organic acid profiles, and mineral content.
Pure apple juice concentrate was adulterated with fructose syrup, glucose syrup, and date concentrate.
Evaluated parameters included acidity, sugars, organic acids, and minerals through principal component analysis (PCA) and discriminant analyses (LDA and QDA).
Achieved 100% classification accuracy with the best parameters including sodium, potassium, copper, pH, total sugar, malic acid, and ascorbic acid.
The first four principal components accounted for 84.5% of the total variance in the data set.
Achieved 100% correct classification in detecting types and concentrations of adulterants with a zero 2Log (likelihood) factor.
Identification of key parameters for effective classification included specific minerals and organic acids.