engleski

Phenolic profiles of raw apricots, pumpkins and their purees in the evaluation of apricot nectars and jams authenticity

The possibility of proving the undeclared addition of pumpkin puree in apricot nectars and jams has been investigated by using the phenol compound fingerprint and sensory evaluation. The cheaper pumpkin admixtures in apricot nectars and jams could not be assumed by the sensory evaluation, particulary if present in quantities lower than 15%. The lower admixtures of pumpkin puree in apricot nectars and jams could be detected by presence of syringic acid, phenolic compound characteristic for investigated varieties of pumpkins (Cucurbita pepo, cv. "Gleisdorff" and "Table Gold", Cucurbita maxima, cv. "Turkinja" and "Cucurbita moschata, cv. "Argenta"). Syringic acid was isolated from pumpkin s pulp and determined by using HPLC with Diode Array detection. Total identification of this phenolic compound was made by spectroscopic methods such as UV, IR and 13C NMR.By using the mentioned compounds, undeclared pumpkin admixture (5%) in the apricot nectars and jams could be proven.

authenticity ; apricot ; pumpkin ; phenolics ; syringic acid ; HPLC

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