Detection of adulteration in mulberry pekmez samples added various sugar syrups with C-13/C-12 isotope ratio analysis method

Tosun M.

FOOD CHEMISTRY, cilt.165, ss.555-559, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 165
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1016/j.foodchem.2014.05.136
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.555-559
  • Anahtar Kelimeler: Mulberry pekmez, Adulteration, Carbon isotope ratio (C-13/C-12), Beet sugar, EA-IRMS, HONEY SAMPLES, INTERNAL STANDARD, TURKEY, PROTEIN
  • Atatürk Üniversitesi Adresli: Evet

Özet

Mulberry pekmez can be adulterated in different ways either during the production process or after production is completed. To identify these adulterations, stable carbon isotope ratio analysis (SCIRA) was performed on the model examples prepared by adding saccharose syrup (SS), glucose syrup (GS) and high fructose corn syrup (HFCS) into two different pure mulberry pekmez samples in the ratios of 0%, 10%, 30% and 50%. The delta C-13 ratio of the pure mulberry pekmez was determined as -26.60 parts per thousand on average, the saccharose syrup as -24.80 parts per thousand, the glucose syrup as -11.20 parts per thousand and the high-fructose corn syrup as -11.40 parts per thousand. In identifying the adulteration made to pekmez, especially with the high-fructose corn syrup, which is obtained from corn starch, and with the glucose syrup, the delta C-13 ratio comes into prominence. However it remains impossible identify the adulterations made with the saccharose, which is obtained from beet sugar, or invert sugar syrups. (C) 2014 Elsevier Ltd. All rights reserved.