The study of phenolic profiles of raw apricots and apples and their purees by HPLC for the evaluation of apricot nectars and jams authenticity

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%.