Analytical data for plum paste as a tool for evaluation of plum paste authenticity

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43896521" target="_blank" >RIV/60461373:22330/13:43896521 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Analytical data for plum paste as a tool for evaluation of plum paste authenticity
Original language description
Plum (Prunus domestica L.) is a nutritionally and technologically important fruit. In the Czech Republic there has been a long tradition of growing plum trees and manufacturing plum based products. Plum paste is traditionally boiled for a long period oftime and contains only plums. In this study we measured chemical composition and colour of sets of samples of plum paste focusing mainly on the following markers: soluble solid, ash, organic acids (malic, citric, shikimic), carbohydrates (glucose, fructose, saccharose, sorbitol), minerals (potassium, calcium, magnesium, sodium, phosphorus), phloridzin, rutin, 5-hydroxymethylfurfural, titratable acidity and total amino acid content. Plum paste was found to be a nutritionally rich source of carbohydrates(from 469.0 to 571.5 g?kg-1), organic acids (from 9.32 to 19.58 g?kg-1 expressed in grams of malic acid) and minerals (expressed as an ash, from 2.98 to 9.26 g?kg-1), especially potassium (from 1232 to 4299 mg?kg-1). From a nutritional po
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/QI91B283" target="_blank" >QI91B283: Methods and parameters for evaluation of foodstuffs and food raw materials authenticity.</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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