A review on identifying methods in lemon juice adulteration in Iran

Public consumption of lemon juice and best-selling market makes adulteration by jobbers to reducing of production costs which caused to dangerous problems in people's health and relevant regulatory authorities. Previous studies showed none of the proposed methods by the Standard Organization of Iran could not able to identify adulteration in lemon juice due to changed via adding of some synthetic materials. Therefore, all of proposed methods are actually incapable in detection of adulteration including: mixing of some rough straw with lukewarm water, using of extracts in lemon juice production , adding of citric acid , dilution with water and mineral acid adding. Unfortunately, the type of adulteration in lemon juice in Iran is different with other countries. lemon juice is completely synthetic production which caused to gastrointestinal side effects as well as damage to the enamel teeth and public health. It seems that the IRIS should be revised due to incapable in response to adulteration discoveries. Therefore, it supposed the necessary proceeding in solving of this problem which used as main seasoning and important source of vitamin C in throughout the years. This review shows the advantages and disadvantages of alternative methods in industries to provide differences in natural lemon juice for the first time to provide adequate research in finding of effective methods in identifying of lemon juice.