Report Type:
Scholarly
Ingredient Category:
Fruit juices, concentrates, jams, purees, and preserves
Ingredient:
Red grape juice
Adulterant:
Juice of non-authentic botanical origin
Type of Fraud:
Replacement
Reported Detection Method:
HPLC-UV and HPLC with fluorescence detector for analysis of anthocyanins, betacyanins, synthetic red pigments, hydroxycinnamic acids, hydroxybenzoic acids and catechins
Publication Year:
2011
In Text Author and Year Reference:
Obon and others 2011
Full Reference Information:
Obon JM, DÌaz-GarcÌa MC & Castellar MR. 2011. Red fruit juice quality and authenticity control by HPLC. Journal of Food Composition and Analysis 24(6):760-771.
Ingredient Category - Full Text:
Fruit juices, concentrates, jams, purees, and preserves
FCC Monograph Type:
No