Phloridzin as a marker for evaluation of fruit product’s authenticity
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43923491" target="_blank" >RIV/60461373:22330/21:43923491 - isvavai.cz</a>
Result on the web
<a href="https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=239_2020-CJFS" target="_blank" >https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=239_2020-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/239/2020-CJFS" target="_blank" >10.17221/239/2020-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Phloridzin as a marker for evaluation of fruit product’s authenticity
Original language description
Phloridzin (phloretin-2'-O-glucoside) is a phenolic compound characteristic of the genus Malus. This study aimed to evaluate phloridzin as a marker of undeclared addition of apples in fruit products. To test this proposal, the heat and oxidation stability of phloridzin was firstly confirmed. Then the distribution and variability of phloridzin in apples were studied, showing no difference between the tested apple varieties (Golden Delicious, Granny Smith, Rubin and Champion) but a significant difference in phloridzin content in seeds (2 380 ± 755 mg kg–1) compared to peel, flesh and core, which contained less than 70 mg kg–1. The effects of different stages of apple purée production at an industrial scale were also investigated. The kinetics of phloridzin diffusion from seeds to apple homogenate played an important role in the final phloridzin content in 16 analysed apple purées (26–39 mg kg–1). Finally, the survey of phloridzin content in 31 fruit products in the market was carried out. Phloridzin was also measured in eight jams and fillings which did not declare the presence of apples on their labels; findings from 2 to 6 mg kg–1 indicate the addition of apples from 5% to 20%. It was confirmed that phloridzin appears to be a suitable marker for detecting the undeclared presence of apples, which are a cheap substitute for the declared fruit types. © 2021 Czech Academy of Agricultural Sciences. All rights reserved.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
39
Issue of the periodical within the volume
1
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
9
Pages from-to
49-57
UT code for WoS article
000623938400009
EID of the result in the Scopus database
2-s2.0-85104895234