Anthocyanins, an Assessment of Authenticity in Red & Black Juices
Any authenticity assessment of a red/black juice or purée should always include a screen of the anthocyanin pigments, which are a very useful fingerprinting tool for analysts to detect the extension of these types of products with cheaper juices and/or colorants. However, as with most methods, it requires a reference or database for comparison. A recent example of a limitation of this type of approach occurred when a “new” raspberry variety, Driscoll’s Maravilla, passed from use in the fresh area into the processing sector. Although the fruit shows the “normal” raspberry pigments, the actual levels of the individual compounds are very different from that seen in other raspberry varieties.
Originally showcased at the 2016 annual AOAC meeting, this poster presents data for the “new” variety that will be valuable to anyone who buys or uses this type of fruit for processing.
