مروری بر انواع تقلبات رایج در آب‌میوه‌ها و روش‌های تشخیص آن‌ها

Abad-Garcıa, B., Garmon-Lobato, S., Sanchez-Ilarduya, M. B., Berrueta, L. A., Gallo, B., Vicente, F., Vicente, F., Alonso-Salces, R. M. (2014). Polyphenolic contents in Citrus fruit juices: authenticity assessment. European Food Research and Technology, 238(5), 803-818.

Akamatsu, F., Hashiguchi, T., Hisatsune, Y., Oe, T., Kawao, T., Fujii, T. (2017). Method for the isolation of citric acid and malic acid in Japanese apricot liqueur for carbon stable isotope analysis. Food Chemistry, 217, 112-116.

Aktag, I. G., Gokmen, V. (2020). A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates. Journal of Food Composition and Analysis. Manuscript 91, 103523. Retrieved August 2020, from https://doi.org/10.1016/j.jfca.2020.103523.

Aktag, I. G., Gokmen, V. (2021). Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction. Food Chemistry. Manuscript 363, 130280. Retrieved November 30, 2021, from https://doi.org/10.1016/j.foodchem.2021.130280.

Akyildiz, A., Mertoglu, T. S., Agcam, E. (2021). Kinetic study for ascorbic acid degradation, hydroxymethylfurfural and furfural formations in Orange juice. Journal of Food Composition and Analysis. Manuscript 102, 103996. Retrieved September 2021, from https://doi.org/10.1016/j.jfca.2021.103996.

Alaei Roozbahani, Z. (2019). Evaluation of chemical parameters for authenticity of commercial lime juice. Iranian Food Science and Technology Research Journal, 15(4), 497-506. (In Farsi)

Asadpoor, M., Ansarin, M., Nemati, M. (2014). Amino Acid Profile as a Feasible Tool for Determination of the Authenticity of Fruit Juices. Advanced Pharmaceutical Bulletin, 4(4), 359-362.

Ashurst.P. R. Hargitt, R. Palmer, F. (2017). Fruit Juices and Fruit Nectars. Soft Drink and Fruit Juice Problems Solved (2th ed.), pp.137-44.

Bates, R. P., J. R. Morris, P. G. Crandall. (2001). Principles and Practices of Small- and Medium-Scale Fruit Juice Processing. FAO Agricultural Services Bulletin 146. Rome: FAO.

Biyela, B. N. E., du Toit, W. J., Divol, B., Malherhe, D. F., van Rensburg, P. (2009). The production of reduced-alcohol wines using Gluzyme Mono®10,000 BG-treated grape juice. South African Journal of Enology and Viticulture. Manuscript 30, 2. Retrieved December 12, 2016, from https://doi.org/10.21548/30-2-1432.

Boggia, R., Casolino, M. C., Hysenaj, V., Oliveri, P., Zunin, P. (2013). A screening method based on UV–Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices. Food Chemistry, 140(4), 735-741.

Bononi, M., Quaglia, G., Tateo, F. (2016). Preliminary LC-IRMS characterization of Italian pure lemon juices and evaluation of commercial juices distributed in the Italian market. Food Analytical Methods, 9, 2824-2831.

Borges, G., Crozier, A. (2012). HPLC–PDA–MS fingerprinting to assess the authenticity of pomegranate beverages. Food Chemistry, 135, 1863-1867.

Cajka, T., Showalter, M. R., Riddellova, K., Fiehn, O. (2016). Advances in mass spectrometry for food authenticity testing: An omics perspective. Advances in Food Authenticity Testing, 7, 171-200.

Camin, F., Boner, M., Bontempo. L., Fauhl-Hassek, C., Kelly, S., Riedl, J., Rossmann, A. (2017). Stable isotope techniques for verifying the declared geographical origin of food in legal cases. Trends in Food Science and Technology, 61, 176-187.

Codex Alimentarius. (2016). Standards. Retrieved September 17, 2021, from http://www.codexalimentarius.org.

Considine, M. J., Foyer, C. H. (2015). Metabolic responses to sulfur dioxide in grapevine (Vitis vinifera L.): photosynthetic tissues and berries. Frontiers in Plant Science, 6(60), 1-10.

Cristea, G., Dehelean, A., Voica, C., Feher, I., Puscas, R., Magdas, D. A. (2021). Isotopic and Elemental Analysis of Apple and Orange Juice by Isotope Ratio Mass Spectrometry (IRMS) and Inductively Coupled Plasma – Mass Spectrometry (ICP-MS). Analytical Letters, 54, 212-226.

Dalvand, M. J., Mohtasebi, S. S., Rafiee, Sh. (2017). Development of an electronic tongue based on glassy carbon electrode for quantification of ascorbic acid. Iranian Journal of Biosystem Engineering, 48(1), 93-99. (In Farsi)

Dasenaki, M. E., Thomaidis, N. S. (2019). Quality and authenticity control offFruit Juices-A Review. Molecules, 24(6), 1-35.

Demir, N., Acar, J., Bahceci, K. S. (2004). Effects of storage on quality of carrot juices produced with lactofermentation and acidification. European Food Research and Technology, 218(5), 465-468.

Demir, N., Bahceci, K. S., Acar, J. (2007). The Effect of Processing Method on The Characteristics of Carrot Juice. Journal of Food Quality, 30, 813-822.

Duvnjak, Z., Turcotte, G., Duan, Z. D., (1991). Production of sorbitol and ethanol from Jerusalem artichokes by Saccharomyces cerevisiae ATCC 36859. Applied Microbiology and Biotechnology, 35, 711-715.

Ellis, D. I., Ellis, J., Muhamadali, H., Xu, Y., Horn. A.B., Goodacre, R. (2016). Rapid, high-throughput, and quantitative determination of orange juice adulteration by Fourier-transform infrared spectroscopy. Analytical Methods, 28, 1-16.

European Commission. (2016). Retrieved August 11, 2021, from https://ec.europa.eu/info/index_en.

European Fruit Juice Association (AIJN). (2016). Code of Practice. Retrieved May 07, 2021, from http://www.aijn.org.

Fanali, C., Dugo, L., Mondello, L. (2016). Advances in chromatographic techniques for food authenticity testing. Advances in Food Authenticity Testing, 10, 253-284.

Fugel, R., Carle, R., Schieber, A. (2004). A novel approach to quality and authenticity control of fruit products using fractionation and characterization of cell wall polysaccharides. Food Chemistry, 87, 141-150.

Ghasemi, F., Alizadeh, M., Pirsa, S., Mohtarami, F. (2019). Study of the physicochemical properties/gas chromatography profile of adulterated pomegranate juice by nano-composite fiber. Journal of Agricultural Science and Technology, 21(6), 1447-1458.

Golaki, M., Azhdarpoor, A., Mohamadpour, A., Derakhshan, Z., Conti, G. O. (2022). Health risk assessment and spatial distribution of nitrate, nitrite, fluoride, and coliform contaminants in drinking water resources of kazerun, Iran. Environmental Research. Manuscript 203, 111850, Retrieved January 2022, from https://doi.org/10.1016/j.envres.2021.111850.

Guyon, F., Auberger, P., Gaillard, L., Loublanches, C., Viateau, M., Sabathié, N., Salagoïty, M. H., Médina, B. (2014). ¹³C/¹²C isotope ratios of organic acids, glucose and fructose determined by HPLC-co-IRMS for lemon juices authenticity. Food Chemistry, 146, 36-40.

Hajimahmoodi, M., Shaneshin, M., Zamani Mojhdeh, F. & Dawlatshahi, F. (2013). Investigation of lemon juice fraud by measuring citric acid and D-isocitric acid. In: Proceedings of 21^st National Iranian Food Science and Technology Congress, 29-31 Oct., Shiraz, Iran.

Hammond, D.A., March. (2006). Detection of extracts from pineapple peels and cores in juice. In: Conference Proceedings of EU Funded Project “Pure Juice”, Darmstadt, Germany.

 Hegazi, N. M., El-Shamy, Sh., Fahmy, H., Farag, M. A. (2021). Pomegranate juice as a super-food: A comprehensive review of its extraction, analysis, and quality assessment approaches. Journal of Food Composition and Analysis. Manuscript 97, 103773, Retrieved April 2021, from https://doi.org/10.1016/j.jfca.2020.103773.

Hrubá, M., Baxant, J., Čížková, H., Smutná, V., Kovařík, F., Ševčík, R., Hanušová, K., Rajchl, A. (2021). Phloridzin as a marker for evaluation of fruit product’s authenticity. Czech Journal of Food Sciences, 39(1), 49-57.

Ibarz, A., Garza, S., Pagan, J. (2008). Nonenzymatic browning of selected fruit juices affected by D-galacturonic acid. International Journal of Food Science and Technology, 43, 908-914.

International Fruit and Vegetable Juice Association. (2016). Methods of analysis. Retrieved September 17, 2021, from, http://www.ifu-fruitjuice.com.

Iranian National Standardization Organization. (2018). Lime/ Lemon juice- Specifications and test methods, 117, 6th. Revision. Retrieved September 20, 2021, from https://www.isiri.gov.ir.

Iranian National Standardization Organization. (2019). Lime juice- Determination of organic acids- Test methods, 15851, 1st. Edition. Retrieved September 20, 2021, from https://www.isiri.gov.ir.

Jalili, D., RadFard, M., Soleimani, H., Akbari, H., Kavosi, A., Abasnia, A., Adibzadeh, A. (2018). Data on Nitrate-Nitrite pollution in the groundwater resources a Sonqor plain in Iran. Data in Brief, 20, 394-401.

Jha, S.N., Gunasekaran, S. (2010). Authentication of sweetness of mango juice using Fourier transform infrared-attenuated total reflection spectroscopy. Journal of Food Engineering, 101(3), 337-342.

Jurado-Sanchez, B., Ballesteros, E., Gallego, M. (2011). Gas chromatographic determination of 29 organic acids in foodstuffs after continuous solid-phase extraction. Talanta, 84, 924-930.

Kamiloglu, S. (2019). Authenticity and traceability in beverages. Food Chemistry, 277, 12-24.

Kanwal, N., Tahir, A. (2018). Single Nucleotide Polymorphism Quantitative Polymerase Chain Reaction Assay: Detection of Mandarin in Orange Juice. Fruit Juices: Extraction, Composition, Quality and Analysis, 805-822.

Karoui, R. (2012). Food Authenticity and Fraud. Chemical Analysis of Food: Techniques and Applications, 499-517.

Kaur, L., Rishi, M. S., Siddiqui, A. U. (2020). Deterministic and probabilistic health risk assessment techniques to evaluate noncarcinogenic human health risk (NHHR) due to fluoride and nitrate in groundwater of Panipat, Haryana, India. Environmental Pollution. Manuscript  259, 113711, Retrieved April 2020, from https://doi.org/10.1016/j.envpol.2019.113711.

Kelly, S. D., Abrahim, A., Rinke, P., Cannavan, A. (2021). Detection of exogenous sugars in pineapple juice using compound-specific stable hydrogen isotope analysis. Nature Partner Journals/Science of Food, 5(10), 1-7.

Korenaga, T., Suzuki, Y., Chikaraishi, Y. (2019). Biochemical stable isotope analysis in Food authenticity. Engineering Tools in the Beverage Industry, 7, 209-227.

Kurz, C., Leitenberger, M., Carle, R., Schieber, A. (2010). Evaluation of fruit authenticity and determination of the fruit content of fruit products using FT-NIR spectroscopy of cell wall components. Food Chemistry, 119, 806-812.

Kvasnicka, F., Voldrich, M., Pys, P., Vins, I. (2002). Determination of isocitric acid in citrus juice-a comparison of HPLC, enzyme set and capillary isotachophoresis methods. Journal of Food Composition and Analysis, 15(6), 685-691.

Laursen, K. H., Bontempo, L., Camin, F., Roßmann. A. (2016). Advances in Isotopic Analysis for Food Authenticity Testing. Advances in Food Authenticity Testing, 9, 227-252.

Lee, T. P., Sakai, R., Manaf, N. A., Rodhi, A. M., Saad, B. (2014). High performance liquid chromatography method for the determination of patulin and 5-hydroxymethylfurfural in fruit juices marketed in Malaysia. Food Control, 38, 142-149.

Li, Z., Yuan, Y., Yao, Y., Wei, X., Yue, T., Meng, J. (2019). Formation of 5-hydroxymethylfurfural in industrial-scale apple juice concentrate processing. Food Control, 102, 56-68.

Louche, L. M. M., Gaydou, E. M., Lesage, J. C. (1998). Determination of phlorin as peel marker in orange (Citrus sinensis) fruits and juices. Journal of Agricultural and Food Chemistry, 46(10), 4193-4197.

Low, N. H., Hammond, D. A. (1996). Detection of inulin in apple juice by capillary gas chromatography. Fruit Processing, 4, 135-139.

Low, N. H., McLaughlin, M., Hofsommer, H. J., Hammond, D.A. (1999). Capillary gas chromatographic detection of invert sugar in heated, adulterated, and adulterated and heated apple juice concentrates employing the equilibrium method. Journal of Agricultural and Food Chemistry, 47(10), 4261-4266.

Maham, M., Karami-Osboo, R., Shojaee AliAbadi, M. H. (2019). Authentication of consumed lemon juice in Golestan province using liquid chromatography-mass spectrometry. Food Science and Technology, 86 (16), 325-334. (In Farsi)

Malacrino, P., Tosi, E., Caramia, G., Prisco, R., Zapparoli, G. (2005). The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress. Letters in Applied Microbiology, 40(6), 466-472.

Marsol-Vall, A., Balcells, M., Eras, J., Canela-Garayoa, R. (2016). A rapid gas chromatographic injection-port derivatization method forthe tandem mass spectrometric determination of patulin and 5-hydroxymethylfurfural in fruit juices. Journal of Chromatography A, 1453, 99-104.

Martelo-Vidal, M. J, Vazquez, M. (2016). Advances in ultraviolet and visible light spectroscopy for food authenticity testing. Advances in Food Authenticity Testing, 35-70.

Muntean, E. (2010). Simultaneous carbohydrate chromatography and unsuppressed ion chromatography in detecting fruit Juices adulteration. Chromatographia Supplement, 71, 69-74.

Muntean, E. (2010). Simultaneous carbohydrate chromatography and unsuppressed ion chromatography in detecting fruit juices adulteration. Chromatographia, 71, 69-74.

Nader, W. F., Brendel, T., Schubbert, R. (2016). Advances in DNA fingerprinting for food authenticity testing. Advances in Food Authenticity Testing, 2, 7-33.

Nuncio-Jauregui, N., Calın-Sanchez, A., Hernandez, F., Carbonell-Barrachina, A. A. (2014). Pomegranate juice adulteration by addition of grape or peach juices. Journal of the Science of Food and Agriculture, 94(4), 646-655.

Orzepowski, W., Pulikowski, K. (2008). Magnesium, Calcium, Potassium and Sodium content in groundwater and surface water in Arable Lands in the Commune (Gmina) of Kyty Wroclawskie. Journal of Elementology, 13(4), 605-614.

Pagan, J. (2014). Utilization of enzymes in fruit juice production. Juice Processing, 8, 151-171.

Petrus, D. R. and Attaway, J. A. (1986). Visible and ultraviolet absorption and fluorescence and emission characteristics of Florida orange juice and orange pulp wash: Detection of adulteration. Association of Official Analytical Chemists, 63, 1317-1331.

Pirsa, S., Alizadeh, M., Faraji, N., Faraji, S. (2018). Determination of industrial lemon juice adulteration in organic lemone juice by statistical analysis and physicochemical characteristic. Food Science and Technology, 73 (14), 255-263. (In Farsi)

Preti, R. (2019). Progress in beverages authentication by the application of analytical techniques and chemometrics. Quality Control in the Beverage Industry, 17, 85-121.

Rafel, N., Costa, X., Berdún, C. (2014). Assessing juice quality measuring quality and authenticity. Juice Processing, 5, 75-83.

Ramos, A. J., Marin, S. (2014). Spoiling microorganisms in fruit juices. Juice Processing, 15, 311-329.

Rinke, P. (2016). Tradition meets high tech for authenticity testing of fruit juices. Advances in Food Authenticity Testing, 23, 625-665.

Rinke, P. and Spraul, M. (2008). Successful application of SGF-profiling. New Food, 1, 18-23.

Scordino, M., Di Mauro, A., Passerini, A., Maccarone, E. (2004). Phloroglucinol from phlorin hydrolysis for testing quality of commercial orange juices and beverages. Journal of Agricultural and Food Chemistry, 52(25), 7469-7474.

Seo, M., Lee, H., Kim, Y. (2019). Relationship between coliform bacteria and water quality factors at Weir Stations in the Nakdong River, South Korea. Water, 11(6), 1171-1187.

Soares, M. V. L., Filho, E. G. A., Silva, L. M. A., Novotny, E. H., Canuto, K. M., Wurlitzer, N. J., Narain, N., Brito, E. S. D. (2017). Tracking thermal degradation on passion fruit juice through Nuclear Magnetic Resonance and chemometrics. Food Chemistry, 219, 1-6.

Sobolev, A. P, Circi, S., Mannina, L. (2016). Advances in nuclear magnetic resonance spectroscopy for food authenticity testing. Advances in Food Authenticity Testing, 6, 147-170.

Spinelli, F. R., Dutra, S. V., Carnieli, G., Leonardelli, S., Drehmer, A. P., Vanderlinde, R. (2016). Detection of addition of apple juice in purple grape juice. Food Control, 69, 1-4.

Taheri-Garavand, A., Yousefian, M. (2020). Application of computer vision on non-destructive detection of grape syrup adulteration. Innovative Food Technologies, 7(3), 479-495. (In Farsi)

Thavarajah, P., Low, N. H. (2006). Adulteration of apple with pear Juice: Emphasis on Major carbohydrates, proline, and arbutin. Journal of Agricultural and Food Chemistry, 54, 4861-4867.

Thavarajah, P., Low, N. H. (2006a). Isolation and identification of select oligosaccharides from commercially produced total invert sugar with a proposed mechanism for their formation. Journal of Agricultural and Food Chemistry, 54(7), 2754-2760.

Theisen, S. (2009). HPLC-IMER as a fast and sensitive method for the determination of sulfur dioxide in foodstuffs. Ph. D. dissertation, University of Bonn, Germany.

Uzhel, A. S., Borodina, A. N., Gorbovskaya, A. V., Shpigun, O. A., Zatirakha, A. V. (2021). Determination of full organic acid profiles in fruit juices and alcoholic beverages using novel chemically derivatized hyperbranched anion exchanger. Journal of Food Composition and Analysis. Manuscript 95, 103674, Retrieved January 01, 2021, from https://doi.org/10.1016/j.jfca.2020.103674.

Will, F., Bauckhage, K., Dietrich, H. (2000). Apple pomace liquefaction with petinases and cellulases: analytical data of the corresponding juices. European Food Research and Technology, 211, 291-297.

Will, F., Schulz, K., Ludwig, M., Otto, K., Dietrich, H. (2002). The influence of enzymatic treatment of mash on the analytical composition of apple juice. International Journal of Food Science and Technology, 37, 653-660.

Willems, J. L., Low, N. H. (2014). Authenticity analysis of pear juice employing chromatographic fingerprinting. Journal of Agricultural and Food Chemistry, 62(48), 11737-11747.

Willems, J. L., Low, N. H. (2018). Structural identification of compounds for use in the detection of juice-tojuice debasing between apple and pear juices. Food Chemistry, 241, 346-352.

Wistaff, E. A., Beller, S., Schmid, A., Neville, J. J., Nietner, T. (2021). Chemometric analysis of amino acid profiles for detection of fruit juice adulterations – Application to verify authenticity of blood orange juice. Food Chemistry. Manuscript  343, 128452, Retrieved May 01, 2021, from https://doi.org/10.1016/j.foodchem.2020.128452.

Wozniak, L., Szczepanska, J., Roszko, M., Skapska, S. (2020). Occurrence of maltose in apple juices: Improved method of analysis, typical levels, and factors affecting it. LWT - Food Science and Technology. Manuscript 124, 109154, Retrieved April 2020, from https://doi.org/10.1016/j.lwt.2020.109154.

Wu, W., Xiao, G., Yu, Y., Xu, Y., Wu, J., Peng, J, Li, L. (2021). Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice. Food Control. Manuscript 130, 108293, Retrieved December 2021, from https://doi.org/10.1016/j.foodcont.2021.108293.

Xie, L. J., Ye, X. Q., Liu, D. H., Ying, Y. B. (2008). Application of principal component-radial basis function neural networks (PC-RBFNN) for the detection of water-adulterated bayberry juice by near-infrared spectroscopy. Journal of Zhejiang University Science B, 9(12), 982-989.

Yeganeh-Zare, S., Farhadi, KH., Amiri, S. (2022). Rapid detection of apple juice concentrate adulteration with date concentrate, fructose and glucose syrup using HPLC-RID incorporated with chemometric tools. Food Chemistry. Manuscript 370, 131015, Retrieved February 15, 2022, from https://doi.org/10.1016/j.foodchem.2021.131015.

Yousefi, A. R., Khodabakhsh Aghdam, S. (2016). Detection of water fraud in natural lime juice using fuzzy logic table look-up scheme. Food Science and Technology, 58(13), 173-181. (In Farsi)

Zhao, H., Zhou, F., Dziugan, P., Yao, Y., Zhang, J., Lv, Z., Zhang, B. (2014). Development of organic acids and volatile compounds in cider during malolactic fermentation. Journal of Food Sciences, 32(1), 69-76.

Zidkova, J., Chmelik, J. (2001). Determination of saccharides in fruit juices by capillary electrophoresis and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Journal of Mass Spectrometry, 36, 417-421.