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Normative data for commercial pineapple juice from concentrate

N H Low1, A Brause, E Wilhelmsen

  • 1University of Saskatchewan, Department of Applied Microbiology and Food Science, Saskatoon, Canada.

Journal of AOAC International
|July 1, 1994
PubMed
Summary

Authentic pineapple juice (PJ) can be identified using chemical analysis, even when adulterated with sweeteners. Oligosaccharide profiling effectively detects common adulterants in PJ at 10% levels.

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Area of Science:

  • Food chemistry
  • Analytical chemistry
  • Agricultural science

Background:

  • Establishing normative chemical profiles for pineapple juice from concentrate (PJFC) is crucial for quality control.
  • Understanding geographical variations and processing effects on PJFC composition is essential for authenticity assessment.

Purpose of the Study:

  • To determine normative chemical data for authentic PJFC.
  • To evaluate the effectiveness of oligosaccharide analysis in detecting adulteration of PJFC with common sweeteners.
  • To utilize principal-component analysis (PCA) for differentiating pure and adulterated samples.

Main Methods:

  • Analysis of 19 PJFC samples from major global regions for sugars, organic acids, metals, delta 13C, and oligosaccharides.
  • Adulteration of processed PJFC with high fructose corn syrup, cane invert syrup, and beet medium invert syrup at 10% levels.

Related Experiment Videos

  • Detection of adulterants using liquid chromatography and capillary gas chromatography for oligosaccharide profiling.
  • Application of principal-component analysis (PCA) for graphical representation and analysis of chemical data.

    • Main Results:

    • Normative chemical data, including sugars, organic acids, metals, and oligosaccharides, were established for authentic PJFC.
    • Geographical variations in composition were observed but were within ranges suitable for authenticity assessment.
    • Oligosaccharide analysis successfully identified the presence of added sweeteners at 10% levels in adulterated samples.
    • PCA provided a clear graphical distinction between pure and adulterated PJFC samples based on chemical profiles.

    Conclusions:

    • The established normative data provide a reliable basis for identifying authentic pineapple juice from concentrate.
    • Oligosaccharide profiling is a sensitive and effective method for detecting adulteration in pineapple juice.
    • PCA is a valuable tool for visualizing and confirming the authenticity of pineapple juice based on its chemical composition.