Pregled bibliografske jedinice broj: 168273
The study of phenolic profiles of fresh apricots and pumpkins and their purees for the evaluation of apricot nectar azthenticity
The study of phenolic profiles of fresh apricots and pumpkins and their purees for the evaluation of apricot nectar azthenticity // Book of abstract / Hungarian Academy of Science (ur.).
Budimpešta, 2004. (poster, nije recenziran, sažetak, znanstveni)
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Naslov
The study of phenolic profiles of fresh apricots and pumpkins and their purees for the evaluation of apricot nectar azthenticity
Autori
Dragović-Uzelac, Verica ; Pospišil Jasna ; Delonga Karmela ; Branka, Levaj
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of abstract
/ Hungarian Academy of Science - Budimpešta, 2004
Skup
2nd Central European Congress on Food
Mjesto i datum
Budimpešta, Mađarska, 26.04.2004. - 28.04.2004
Vrsta sudjelovanja
Poster
Vrsta recenzije
Nije recenziran
Ključne riječi
authenticity; apricot; pumpkin; syringic acid; HPLC
Sažetak
The possibility of proving tha authenticity of the apricot nectars has been investigated by using the phenolic compounds fingerprint. The phenolic composition of the fresh material (two varieties of apricot and oumpkin), their purees and apricot nectars (with and without adding of definite shares of pumpkin puree) prepared under laboratory conditions, and those excluded from the local marcet has been determined by the high performance liquid chromatography (HPLC) with the UV Diode Array detection. Two different extraction methods were needed for the phenolic separation, one of them for flavonols and another for phenolic acids, flavan-3-ols, flavonol glycoside and related compounds. Analyses showed that in both varieties of apricot a lot of phenolic compounds have been determined (quercetin, kaempferol, chlorogenic acid, caffeic acid, p-coumaric acid, (+)-catechin, (-)-epicatechin, rutin, procyanidins) and in both varieties of pumpkin only the chlorogenic acid and syringic acid. Syringic acid is the compound characteristic for pumpkin and it was identified accoding to UV and IR spectra and polarity. Therefore, the pumpkin admixture of even lower levels (5%) in the apricot nectars could be proven by using the syringic acid. The cheaper pumpkin admixtures in apricot nectars could not be assumed by the sensory evaluation, particularly if present in quantities lowere than 15%.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
