Determination and Classification of Added Caramel Color in Adulterated Acerola Juice Formulations

Four batches of acerola juice concentrate were suspected of being adulterated with caramel color from a specific caramel color raw material. Analyses of both the caramel color raw material and the finished acerola juice products were conducted. The detection of the caramel marker compounds 5-HMF and 4-MeI in the raw material was consistent with its classification as a class IV caramel color. A distinctive four-peak sequence in the HPLC−UV profile of the raw material was used to match the caramel color to its commercial source. The same four-peak sequence was used to detect and quantify added caramel color in the finished acerola juice products. This is the first report of an adulterated acerola juice product and the first report in which added caramel color has been matched to its commercial source. Keywords: Caramel color; HPLC profiling; acerola; juice adulteration