carbon and oxygen stable isotopes - News - FoodAuthenticity2024-03-28T10:35:10Zhttps://www.foodauthenticity.global/blog/feed/tag/carbon+and+oxygen+stable+isotopesCarbon and Oxygen Stable Isotope Ratios to Detect Exogenous Sugar and Water Addition to Not from Concentrate Fruit and Vegetable Juiceshttps://www.foodauthenticity.global/blog/carbon-and-oxygen-stable-isotope-ratios-to-detect-exogenous-sugar2021-11-08T12:14:47.000Z2021-11-08T12:14:47.000ZMark Woolfehttps://www.foodauthenticity.global/members/MarkWoolfe<div><p><a href="{{#staticFileLink}}9778724871,RESIZE_400x{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}9778724871,RESIZE_400x{{/staticFileLink}}" alt="9778724871?profile=RESIZE_400x" width="320" /></a></p>
<p>Not from concentrate (NFC) juice has better flavour and demands a higher price than reconstituted juice, and hence is more vulnerable to adulteration with sugar and water. This study investigates the use carbon and oxygen stable isotope ratios (δ<sup>13</sup>C and δ<sup>18</sup>O values) of the bulk juice and different juice components from 21 fruit and vegetable juicesto determine whether water and/or sugar has been added. Using juice pulp as an internal standard, δ<sup>13</sup>C values can qualitatively and quantitatively indicate the presence of C4 plant sugars in NFC juice, and can reliably detect added C4 plant sugars above 7 %. Determination of δ<sup>13</sup>C values of different juice sugars (sucrose, glucose and fructose) and carbon content can qualitatively infer C3 plant sugar addition to NFC juices. δ<sup>18</sup>O values of the pulp extracted from juice had a good linear relationship with the juice water δ<sup>18</sup>O values (R<sup>2</sup> > 0.90). Also, comparison of δ<sup>18</sup>O values of extraneous water, pulp and filtered juice can also determine water addition to NFC juices. </p>
<p>Read the abstract <a href="http://www.sciencedirect.com/science/article/abs/pii/S0308814621025413?via%3Dihub" target="_blank">here</a></p></div>