engleski

The Study of Phenolic Profiles of Apricot and Apple Purees by HPLC for the Evaluation of Apricot Juices and Jams Authenticity

The possibility of proving the authenticity of the apricot juices and jams has been investigated by using the phenol compound fingerprint. The phenol composition of the raw material (apricots and apples), their purees and apricot juices and jams (with and without adding the definite shares of apple puree) prepared under laboratory conditions has been determined by the high performance liquid chromatography (HPLC) with the UV-Diode Array detection. In addition to large number of various phenol compounds contained in an apple, characteristic marker compounds of the dihydrochalcone group (phloretin xyloglucoside and phloretin glucoside), could be determined. By using the mentioned compounds, the undeclared apple admixture in the apricot based products could be detected. The admixture of the apple pulp lower levels ( 5%) in the apricot based products could be proved only by using the phloretin glucoside, since the phloretin xyloglucoside level in an apple is lower than phloretin glucoside. The cheaper apple admixtures in apricot based products could not be assumed by the sensory evaluation, particularly if present in quantities lower than 15 %.

authenticity ; phenolic compounds ; apricot nectars and jams ; apple puree ; HPLC

nije evidentirano