Authentication of pomegranate juice using multidimensional analysis of its metabolites

With the growing popularity and demand of pomegranate juice, its adulteration has also steadily increased. In this study, to authenticate pure or adulterated juice, the major components of pomegranate juice were compared with those of grape, peach, and apple juices (which are common adulterants in pomegranate juice) using liquid chromatography–electrospray–tandem mass spectrometry, ion chromatography, and inductively coupled plasma spectrometry. The various parameters evaluated were as follows: the ratio of malic acid to citric acid content, presence of tartaric acid, and levels of glucose, fructose, and mannitol, and sucrose. Potassium was the most abundant mineral in pomegranate juice, and the content ratio of other minerals/potassium did not exceed 0.1. The reliability of this method was confirmed in blind tests and monitoring experiments with commercial pomegranate juice. In conclusion, a simple and effective method was developed to detect adulteration in pomegranate juice.