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
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
In addition to large number of various phenol compounds contained in an apples, characteristic marker compounds of the dihydrochalcone group (phloretin 2â²-xylosylglucoside and phloretin 2â²-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 2â²-glucoside and phloretin 2â²-xylosyglucoside, and only by using phloretin 2â²-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 2â²-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
Journal: Food Chemistry - Volume 91, Issue 2, June 2005, Pages 373-383
نویسندگان
Verica Dragovic-Uzelac, Jasna Pospišil, Branka Levaj, Karmela Delonga,