Chemical characterization and adulteration risk evaluation of commercially available sour pomegranate concentrates from different regions

Tuğba Gül Dikme; Sinem Güneş

Article Details

Chemical characterization and adulteration risk evaluation of commercially available sour pomegranate concentrates from different regions

Authors:

Tuğba Gül Dikme | Sinem Güneş

Publisher:

Nigde Omer Halisdemir University

Main Topics:

Gıda Mühendisliği

Journal:

Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.14 Issue 3, pp.1059-1070

Document Type:

Article

Publication Date:

7/2025

Document Language:

English

Document ID (Org No.):

2001354725

pISSN:

2564-6605

Keywords:

Abstract:

 Sour pomegranate concentrate is a traditional food product valued for its distinctive taste and potential health benefits. However, concerns about adulteration have necessitated detailed chemical characterization. This study analyzed the chemical composition of traditionally produced sour pomegranate concentrate samples from different regions. The samples were evaluated for Brix, pH, titratable acidity, sugar content, amino acid profile, and Fourier Transform Infrared FTIR spectroscopy. The results revealed that most samples had a Brix value between 70.46 and 74.36, with corresponding glucose and fructose levels ranging from 2.32 to 2.99 gL and 2.09 to 2.73 gL, respectively. One sample exhibited an unusual Brix value of 72.7 but had significantly lower glucose 0.64 gL and fructose 0.43 gL content, suggesting possible adulteration. FTIR spectra showed deviations in the carbohydrate fingerprint region, supporting this observation. Additionally, amino acid profiling revealed notable regional differences. The Suruç sample exhibited the highest total essential amino acid content 126.2 µM, including valine 18.7 µM, lysine 17.4 µM, and threonine 15.9 µM, while the Silifke sample had the lowest levels overall. These findings emphasize the importance of standardizing traditional production processes and implementing advanced analytical techniques to detect adulteration. Further studies incorporating a broader sample set and additional methods could enhance the detection of fraudulent practices and contribute to the protection of traditional food products.

 Sour pomegranate concentrate is a traditional food product valued for its distinctive taste and potential health benefits. However, concerns about adulteration have necessitated detailed chemical characterization. This study analyzed the chemical composition of traditionally produced sour pomegranate concentrate samples from different regions. The samples were evaluated for Brix, pH, titratable acidity, sugar content, amino acid profile, and Fourier Transform Infrared FTIR spectroscopy. The results revealed that most samples had a Brix value between 70.46 and 74.36, with corresponding glucose and fructose levels ranging from 2.32 to 2.99 gL and 2.09 to 2.73 gL, respectively. One sample exhibited an unusual Brix value of 72.7 but had significantly lower glucose 0.64 gL and fructose 0.43 gL content, suggesting possible adulteration. FTIR spectra showed deviations in the carbohydrate fingerprint region, supporting this observation. Additionally, amino acid profiling revealed notable regional differences. The Suruç sample exhibited the highest total essential amino acid content 126.2 µM, including valine 18.7 µM, lysine 17.4 µM, and threonine 15.9 µM, while the Silifke sample had the lowest levels overall. These findings emphasize the importance of standardizing traditional production processes and implementing advanced analytical techniques to detect adulteration. Further studies incorporating a broader sample set and additional methods could enhance the detection of fraudulent practices and contribute to the protection of traditional food products.

 Sour pomegranate concentrate is a traditional food product valued for its distinctive taste and potential health benefits. However, concerns about adulteration have necessitated detailed chemical characterization. This study analyzed the chemical composition of traditionally produced sour pomegranate concentrate samples from different regions. The samples were evaluated for Brix, pH, titratable acidity, sugar content, amino acid profile, and Fourier Transform Infrared FTIR spectroscopy. The results revealed that most samples had a Brix value between 70.46 and 74.36, with corresponding glucose and fructose levels ranging from 2.32 to 2.99 gL and 2.09 to 2.73 gL, respectively. One sample exhibited an unusual Brix value of 72.7 but had significantly lower glucose 0.64 gL and fructose 0.43 gL content, suggesting possible adulteration. FTIR spectra showed deviations in the carbohydrate fingerprint region, supporting this observation. Additionally, amino acid profiling revealed notable regional differences. The Suruç sample exhibited the highest total essential amino acid content 126.2 µM, including valine 18.7 µM, lysine 17.4 µM, and threonine 15.9 µM, while the Silifke sample had the lowest levels overall. These findings emphasize the importance of standardizing traditional production processes and implementing advanced analytical techniques to detect adulteration. Further studies incorporating a broader sample set and additional methods could enhance the detection of fraudulent practices and contribute to the protection of traditional food products.

 Ekşi nar konsantresi, kendine özgü tadı ve potansiyel sağlık yararları nedeniyle değerli bir geleneksel gıda ürünüdür. Ancak tağşişe yönelik artan endişeler, ayrıntılı kimyasal karakterizasyonu gerekli kılmıştır. Bu çalışmada, farklı bölgelerden geleneksel yöntemlerle üretilmiş ekşi nar konsantresi örneklerinin kimyasal bileşimi analiz edilmiştir. Örnekler; Brix, pH, titrasyon asitliği, şeker içeriği, amino asit profili ve Fourier Dönüşümlü Kızılötesi FTIR spektroskopisi açısından değerlendirilmiştir. Sonuçlar, örneklerin Brix değerlerinin 70.46 ile 74.36 arasında değiştiğini, glikoz ve fruktoz seviyelerinin ise sırasıyla 2.322.99 gL ve 2.092.73 gL aralığında olduğunu göstermiştir. Bir örnekte Brix değeri yüksek olmasına rağmen 72.7 şeker içeriği düşük bulunmuştur glikoz: 0.64 gL, fruktoz: 0.43 gL; bu durum olası tağşişi işaret etmektedir. FTIR analizleri de karbonhidrat parmak izi bölgesinde sapmalar göstererek bu bulguyu desteklemiştir. Ayrıca, amino asit profillemesi örnekler arasında belirgin farklılıklar göstermiştir. Suruç örneği toplam esansiyel amino asit açısından en yüksek değere sahipti 126.2 µM ve özellikle valin 18.7 µM, lizin 17.4 µM ve treonin 15.9 µM konsantrasyonları dikkat çekmiştir. Elde edilen bulgular, geleneksel üretim süreçlerinin standardizasyonu ve tağşişin tespitinde ileri analitik tekniklerin kullanımının önemini ortaya koymaktadır. Genişletilmiş örnek gruplarıyla yapılacak ileri çalışmalar, gıda sahteciliğinin önlenmesine ve geleneksel ürünlerin korunmasına katkı sağlayacaktır.

Article Details

Chemical characterization and adulteration risk evaluation of commercially available sour pomegranate concentrates from different regions

Authors:

Tuğba Gül Dikme | Sinem Güneş

Publisher:

Nigde Omer Halisdemir University

Main Topics:

Gıda Mühendisliği

Journal:

Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.14 Issue 3, pp.1059-1070

Document Type:

Article

Publication Date:

7/2025

Document Language:

English

Document ID (Org No.):

2001354725

pISSN:

2564-6605

Sour pomegranate concentrate

traditional production

chemical analysis

FTIR

adulteration detectionEkşi nar konsantresi

geleneksel üretim

kimyasal analiz

FTIR

sahtecilik tespiti

Issues

Article Details

Authors: Tuğba Gül Dikme | Sinem Güneş

Publisher: Nigde Omer Halisdemir University

Main Topics: Gıda Mühendisliği

Journal: Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.14 Issue 3, pp.1059-1070

Document Type: Article

Publication Date: 7/2025

Document Language: English

Document ID (Org No.): 2001354725

pISSN: 2564-6605

Issues

Authors:

Tuğba Gül Dikme | Sinem Güneş

Publisher:

Nigde Omer Halisdemir University

Main Topics:

Gıda Mühendisliği

Journal:

Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.14 Issue 3, pp.1059-1070

Document Type:

Article

Publication Date:

7/2025

Document Language:

English

Document ID (Org No.):

2001354725

pISSN:

2564-6605