Naslov
Determination of apricot nectars and jams authenticity by using polyphenols and sensory evaluation

Autori
Dragović-Uzelac, Verica ; Pospišil, Jasna ; Levaj, Branka ; Delonga, Karmela ; Djaković, Senka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
2nd Central European Meeting 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Karlović, Damir - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2005, 85-92

Skup
2nd Central European Meeting 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 17.10.2004. - 20.10.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
apricot ; jam ; nectar ; polyphenols ; authenticity

Sažetak
The polypehnols compounds present in apricot, apple and pumpkin puree have been studied, and the characteristic compounds for each fruits have been identified. In apple puree were determined characteristic marker compounds, phloretin 2’ -xylosylglucoside and phloretin 2’ -glucoside, and in pumpkin puree was determined syringic acid as characteristic compound. The undeclared admixtures of apple and pumpkin purees in apricot nectars or jams could be detected by phloretin 2’ -glucoside and syringic acid if mentioned purees were added in amount above 5 %. Phloretin 2'-xylosylglucoside could be used as marker compounds for detecting the adding of apple puree < 10% in nectars and 15 % in jams. The proving of undeclared admixture of pumpkin puree in apricot nectars by using sensory evaluation could be detected only if mentioned puree was addwd in amount > 15%, while that amount was not detectable in apricot jams.The undeclared admixture of apple puree by sensory evaluation was not proven. The proving of authenticity of apricot nectars and jams is more difficult in three component mixtures than in two component mixtures.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA