Czech J. Food Sci., 2002, 20(2):83-88 | DOI: 10.17221/3514-CJFS
Authenticity of 100% orange juice in the Czech market in 1996-2001
- 1 11 2 2 MICHAL VOLDŘICH , PETRA SKÁLOVÁ , FRANTIŠEK KVASNIČKA , PETR CUHRA , MARTIN KUBÍK and PETR PYŠ 1Department of Food Preservation and Meat Technology, Institute of Chemical Technology,
- 2 Prague; Czech Agricultural and Food Inspection, Prague, Czech Republic
Commercial orange juices samples obtained from the Czech market were analysed in the years 1996-2001. The quality and authenticity of samples was evaluated according to the Code of Practice of AIJN (selected main analytical criteria were followed - K+, Na+, Ca2+, Mg2+, citric, isocitric and malic acid, citric acid/isocitric acid ratio, glucose, fructose, saccharose, sorbitol, formol number, flavonoid glycosides - according to Davis and HPLC procedure, refractive index and other). The approach of producers to the quality and authenticity of juices developed during the years of observation. The main cases of adulteration in 1996 were as follows: (i) lower fruit content in juice, (ii) massive addition of sugars masked with addition of citric acid, (iii) several examples of "synthetic" orange juice were found. In the subsequent years the authenticity slightly improved, the main problems in 2000/2001 were: (i) lower refractive index, (ii) pulp wash addition, (iii) lower quality of water used for juice reconstitution, (iv) undeclared addition of sugar. The deviations were found not only in the case of the juices of Czech producers, but also in several discount and low-end products of foreign producers. Possible ways of improving the quality and authenticity are discussed (e.g. the preparation of a Czech National Standard taking over the requirements for juices and nectars according to the Code of Practice of the AIJN, Participation in the European Quality Control System [EQCS], etc.).
Keywords: orange juice; authenticity; adulteration; fruit content
Published: April 30, 2002 Show citation
References
- Association of the Industry of Juices and Nectars from Fruits and Vegetables of the EEC (AIJN): Code of Practice for Evaluation of Fruit and Vegetable Juices. A.I.J.N. Brussels, 1999
- Decree No. 335/1997 of the Czech Ministry of Agriculture soft drinks and concentrates, fruit wines, beer, spirits and alcoholic beverages, vinegar, yeast. As amended No. 45/2000.
- GREEVE M. (1998): European Quality Control System (EQCS) and Code of Practice for the evaluation of fruit juices. In: 3rd Annual Int. Fruit Juice Conf., October 14-15 1998, Amsterdam, The Netherlands.
- KVASNIČKA F., VOLDŘICH M., PYŠ P., VINŠ I. (2002): Determination of isocitric acid content in fruit juices - detection of authenticity. J. Food Composition Anal. (in press).
- Act No. 110/1997 on foodstuffs and tobacco products and on changes and amendments in some related act. Act of the Czech Republic, as amended No 306/2000.
- NAGY S., ATTAWAY J.A., RHODES M.E. (eds.) (1988): Adulteration of Fruit Juice Beverages. Marcel Dekker, Inc., New York, Basel.
- VdF Association of the German Fruit Juice Industry (1987): RSK Values, the Complete Manual, Guide Values and Ranges of Specific Numbers, Including the Revised Methods of
- Analysis. Verlag Flüssiges Obst GmbH.
This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.