Detection of orange juice frauds using front-face fluorescence spectroscopy and independent components analysis

Faten Ammari (1, 2) , Lamia Redjdal (1) , Douglas N. Rutledge (1, 2)

1 GENIAL - Ingénierie, Procédés, Aliments
2 CNAM - Conservatoire National des Arts et Métiers [CNAM]

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%.

Mots clés: Adulteration; Orange juice; Grapefruit juice; 3D-front-face fluorescence spectroscopy; Independent Components Analysis; Total flavonoid content; Free radical scavenging activity

Domaines: Sciences du Vivant [q-bio]

Faten Ammari, Lamia Redjdal, Douglas N. Rutledge. Detection of orange juice frauds using front-face fluorescence spectroscopy and independent components analysis. Food Chemistry, 2015, 168, pp.211-217. ⟨10.1016/j.foodchem.2014.06.110⟩. ⟨hal-01173943⟩