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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/58

Title: Detection and quantification of apple adulteration in diluted and sulphited strawberry and raspberry purées using visible and near infrared spectroscopy
Authors: Downey, Gerard
Kelly, J. Daniel
Keywords: strawberry
raspberry
sulphited fruit purée
adulteration
discriminant analysis
quantification
partial least squares regression
Issue Date: 2003
Publisher: American Chemical Society
Citation: Downey, G.; Kelly, J. D. Detection and Quantification of Apple Adulteration in Diluted and Sulfited Strawberry and Raspberry Purees Using Visible and Near-Infrared Spectroscopy. Journal of Agricultural and Food Chemistry 2003, 52, 204-209. DOI: 10.1021/jf035019a
Abstract: Adulteration of sulphited strawberry and raspberry purées by apple is a commercial problem. Strawberry (n=31) and raspberry (n=30) purées were prepared from Irish-grown fruit and adulterated at levels of 10-75% w/w using cooking apples. Visible and near infrared transflectance spectra were recorded using a 0.1 mm sample thickness. Classification and quantification models were developed using raw and scatter-corrected and/or derivatised spectral data. Classification as pure strawberry or raspberry was attempted using soft independent modelling of class analogy (SIMCA). The best models used spectral data in the wavelength ranges 400-1098 nm (strawberry) and 750-1098 nm (raspberry) and produced total correct classification rates of 75% (strawberry) and 95% (raspberry). Quantification of apple content was performed using partial least squares (PLS) regression. Lowest predictive errors obtained were 11.3% (raspberry) and 9.0% (strawberry). These results were obtained using spectral data in the wavelength ranges 400-1880 and 1100-1880 nm respectively. These results suggest minimum detection levels of apple in soft fruit purées of approximately 25% and 20% w/w for raspberry and strawberry respectively.
Description: This document is the Accepted Manuscript version of a Published Work that appeared in final form in the Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see J. Agric. Food Chem., 2004, 52 (2), pp 204–209, DOI: 10.1021/jf035019a
peer-reviewed
URI: http://hdl.handle.net/11019/58
http://dx.doi.org/10.1021/jf035019a
http://pubs.acs.org/doi/abs/10.1021/jf035019a
ISSN: 0021-8561
Appears in Collections:Food Chemistry & Technology

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