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Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents

2020Journal article Open access
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dc.contributor.authorCoelho, Maria Teresa
dc.contributor.authorValério, Fátima Alexandra
dc.contributor.authorPedro, Soraia
dc.contributor.authorAnjos, O.
dc.date.accessioned2021-06-07T11:56:21Z
dc.date.available2021-06-07T11:56:21Z
dc.date.issued2020
dc.description.abstractFruit juice does not have the same nutritional value as fresh fruit with regards to the vitamin, mineral and dietary fibre contents and the antioxidant properties. However, it can be part of a healthy diet if it is produced with the minimal addition of sugar. This study aimed to evaluate the performance of the FTIR-ATR technique to discriminate the authenticity (concerning the addition of other pulps) and amount of sugar in peach nectars. This technique is usually used in food analysis because it does not require sample preparation, is quick and allows for the determination of several parameters with a single sample aliquot. The nutritional information provided on the labels of 69 samples of 23 different brands of commercial peach juice, was analysed. The differences in the nutritional composition and in the ingredients were determined according to an analysis of the labels. The largest differences observed between the samples were the sugar contents, the percentages of pulp and the addition of other pulps. All samples were analysed by FTIR-ATR equipped with a controlled temperature flow-through cell. The spectral multivariate analysis suggested it was possible to identify differences in the amount of sugar present and identify the presence of fruit pulps other than peach.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCOELHO, M.T. [et al.] (2020) - Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents. Braz. J. Food Technol. ISSN 1981-6723. Vol. 23, e2018194. DOI https://doi.org/10.1590/1981-6723.19418
dc.identifier.doi10.1590/1981-6723.19418pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/7570
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPrunus persicapt_PT
dc.subjectMIR spectroscopypt_PT
dc.subjectFructosept_PT
dc.subjectGlucosept_PT
dc.subjectSucrosept_PT
dc.subjectFruit juicapt_PT
dc.titleApplication of FTIR-ATR to discriminate peach nectars with higher and lower sugar contentspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleBrazilian Journal of Food Technologypt_PT
oaire.citation.volume23pt_PT
person.familyNamePita Pegado Gonçalves Rodrigues Coelho
person.familyNamePedro
person.familyNameAnjos
person.givenNameMaria Teresa
person.givenNameSoraia Inês
person.givenNameOfélia
person.identifier.ciencia-id7712-5E8C-98E9
person.identifier.ciencia-id5011-C0CC-7186
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.orcid0000-0002-4461-6670
person.identifier.orcid0000-0002-7934-7183
person.identifier.orcid0000-0003-0267-3252
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id24831942500
person.identifier.scopus-author-id23395659700
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication44c3e10b-fe15-4f49-92eb-f200284a2f4a
relation.isAuthorOfPublication7a490663-0e4c-4f1e-816c-ca4dc4116319
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication.latestForDiscoverydf9191ae-0bbb-4bb8-bbdc-0f79c7365876

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