Journal Highlight: Chemometrics coupled with ultraviolet spectroscopy: a tool for the analysis of variety, adulteration, quality and ageing of apple juices

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  • Published: Dec 12, 2016
  • Author: spectroscopyNOW
  • Channels: Chemometrics & Informatics
thumbnail image: Journal Highlight: Chemometrics coupled with ultraviolet spectroscopy: a tool for the analysis of variety, adulteration, quality and ageing of apple juices
UV spectroscopy coupled with chemometrics has potential as a portable tool for the detection of variety, adulteration, quality and ageing of apple juices and other fruit and vegetable juices.

Chemometrics coupled with ultraviolet spectroscopy: a tool for the analysis of variety, adulteration, quality and ageing of apple juices

International Journal of Food Science & Technology, 2016, 51, 2474-2484
Jia-Dong Chang, Hong Zheng, Nitin Mantri, Ling Xu, Zhengdong Jiang, Jialei Zhang, Zhipeng Song and Hongfei Lu

Abstract: This study demonstrates the use of UV spectroscopy (UV) in combination with chemometrics as a simple and feasible approach for analysis of variety, adulteration, quality and ageing of apple juice. The results show that PCA-UV is adequate to differentiate apple juice varieties and adulteration. The percentage of the adulterant can be detected by PLSR-UV with RMSE < 0.7783% and R2 > 0.9980. For the evaluation of juice quality, PLSR-UV (RMSE = 0.2555–2.3448; R2 = 0.7276–0.9816) is recommended for the prediction of soluble solids, ascorbic acid, total flavonoids, total sugar and reducing sugar, whilst PCR-UV (RMSE = 0.0000–2.7426; R2 = 0.7073–1.0000) is adequate for the prediction of pH and antioxidant activity. In addition, PLSR-UV may be used to predict the storage time with RMSE = 0.4681 day and R2 = 0.9832. Therefore, UV coupled with chemometrics has potential to be developed as a portable tool for the detection of variety, adulteration, quality and ageing of not only apple juices, but also other fruit and vegetable juices.

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