Detection of orange juice frauds using front-face fluorescence spectroscopy and Independent Components Analysis
2015
Ammari, Faten | Redjdal, Lamia | Rutledge, D. N. (Douglas N.)
The aim of this study was to find simple objective analytical methods to assess the adulteration of orange juice by grapefruit juice. The adulterations by addition of grapefruit juice were studied by 3D-front-face fluorescence spectroscopy followed by Independent Components Analysis (ICA) and by classical methods such as free radical scavenging activity and total flavonoid content. The results of this study clearly indicate that frauds by adding grapefruit juice to orange juice can be detected at percentages as low as 1%.
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书目信息
Food chemistry
卷
168
页码
211
- 217
ISSN
0308-8146
出版者
International Society for Horticultural Science.
其它主题
Grapefruit juice; Free radical scavenging activity; 3d-front-face fluorescence spectroscopy; Independent components analysis; Grapefruit juice; Total flavonoid content; Adulterated products; Free radical scavengers
语言
英语
类型
Journal Article; Text
2024-02-28
MODS
