کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10544510 963593 2005 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The study of phenolic profiles of raw apricots and apples and their purees by HPLC for the evaluation of apricot nectars and jams authenticity
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
The study of phenolic profiles of raw apricots and apples and their purees by HPLC for the evaluation of apricot nectars and jams authenticity
چکیده انگلیسی
In addition to large number of various phenol compounds contained in an apples, characteristic marker compounds of the dihydrochalcone group (phloretin 2′-xylosylglucoside and phloretin 2′-glucoside), could be determined. By using the mentioned compounds, undeclared apple admixture in the apricot based products could be detected. The cheaper admixture of the apple puree (⩾10%) in the apricot nectars could be proved by using phloretin 2′-glucoside and phloretin 2′-xylosyglucoside, and only by using phloretin 2′-glucoside if apple puree was added in relatively low level about 5%. The undeclared admixture of apple puree in apricot jams could be detected by both mentioned dihydrochalcones if apple puree was added in level above 20%, and only by phloretin 2′-glucoside if apple puree was added in level about 10%.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 91, Issue 2, June 2005, Pages 373-383
نویسندگان
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