University of California scientists are using
gas chromatography-mass spectrometry (GC-MS) to analyse retail pomegranate juice and determine just how much of the fruit is actually contained in each carton.
According to professor of chemistry Dr Cynthia Larive, GC-MS,
liquid chromatography-mass spectrometry and nuclear magnetic resonance spectroscopy can be used in conjunction to check the content of juices, wine and oils.
"We're looking at whether or not our molecular fingerprint method can be used to identify products claiming to contain pomegranate juice when they don't," she says.
Among the trace elements they are looking for are antioxidants unique to pomegranates and which are among the health benefits for which the juice is purchased by many consumers.
Pigments, sugars, organic acids and amino acids also help to contribute towards the list of compounds that can identify pomegranate juice - or highlight its absence.
Dr Larive heads a team of graduate students which takes a problem-solving route towards identifying issues and resolving questions through a variety of
analytical chemistry techniques.
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