What question did this study set out to answer?

To evaluate major carbohydrates, polyols, proline, and phenolic profiles to identify reliable chemical markers for detecting the adulteration of apple juice with pear juice.

May 23, 2006Journal of Agricultural and Food Chemistry

Adulteration of Apple with Pear Juice: Emphasis on Major Carbohydrates, Proline, and Arbutin

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Authors

PTPushparajah Thavarajah NLNicholas H. Low

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Overview

Analytical study reveals arbutin reliably identifies pear juice adulteration in apple juice, highlighting a robust detection method.

Key Points

To evaluate major carbohydrates, polyols, proline, and phenolic profiles to identify reliable chemical markers for detecting the adulteration of apple juice with pear juice.
Analyzed 105 authentic apple juice samples across 13 countries and 27 authentic pear juice samples across 5 countries.
Profiled major carbohydrates (fructose, glucose, sucrose), sorbitol, and proline levels across all juice samples.
Developed an HPLC-PDA method to quantify arbutin and implemented an enzymatic confirmation assay utilizing beta-glucosidase to hydrolyze arbutin to hydroquinone.
Major carbohydrate profiles significantly overlapped, and broad natural variations in sorbitol and proline permitted undetected pear adulteration at levels up to 30%.
Arbutin was present in all 27 authentic pear juice samples and absent (<0.5 µg/mL) in all 105 apple juice samples.
The HPLC-PDA analytical method detected pear juice adulteration in apple juice down to a limit of 2% (v/v).

Cite This Study

Thavarajah et al. (2006) studied this question.

synapsesocial.com/papers/6a94cfba9183a61d30168b37 https://doi.org/10.1021/jf060259m

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May 23, 2006Journal of Agricultural and Food Chemistry

Adulteration of Apple with Pear Juice: Emphasis on Major Carbohydrates, Proline, and Arbutin

View Full Paper

Ask AI

Bookmark

Authors

PTPushparajah Thavarajah NLNicholas H. Low

Discussion

Member takes

Overview

Analytical study reveals arbutin reliably identifies pear juice adulteration in apple juice, highlighting a robust detection method.

Key Points

To evaluate major carbohydrates, polyols, proline, and phenolic profiles to identify reliable chemical markers for detecting the adulteration of apple juice with pear juice.
Analyzed 105 authentic apple juice samples across 13 countries and 27 authentic pear juice samples across 5 countries.
Profiled major carbohydrates (fructose, glucose, sucrose), sorbitol, and proline levels across all juice samples.
Developed an HPLC-PDA method to quantify arbutin and implemented an enzymatic confirmation assay utilizing beta-glucosidase to hydrolyze arbutin to hydroquinone.
Major carbohydrate profiles significantly overlapped, and broad natural variations in sorbitol and proline permitted undetected pear adulteration at levels up to 30%.
Arbutin was present in all 27 authentic pear juice samples and absent (<0.5 µg/mL) in all 105 apple juice samples.
The HPLC-PDA analytical method detected pear juice adulteration in apple juice down to a limit of 2% (v/v).

Cite This Study

Thavarajah et al. (2006) studied this question.

synapsesocial.com/papers/6a94cfba9183a61d30168b37 https://doi.org/10.1021/jf060259m

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