Naslov
Utvrđivanje autentičnosti sokova i džemova marelice pomoću fenolnih profila sirovih marelica, jabuka i buča i njihovih kaša
(Phenolic profiles of raw apricot, apple, pumpkin, and their purees in evaluation of apricot juices and jams authenticity)

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

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Book of abstracts: 2nd Central Europena meeting and 5th Croatian congress of food technologists, biotechnologists and nutritionists / Karlović, Damir - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2004

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

Mjesto i datum
Opatija, Hrvatska, 17.10.2004. - 20.10.2004

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Marelica; Jabuka; Buča; Sokovi; Džemovi; Fenoli; HPLC
(Apricot; Apple; Pumpkin; Juices; Jams; Phenols; HPLC)

Sažetak
The pehnolic 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 %. The proving undeclared admixture of apple puree in apricot juices or jams could be detected only if mentioned puree was added in amount above 15 %. The sensory evaluation failed in detection of lower pumpkin admixtures in apricot nectars and jams (10%)

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA