Hodnocení autenticity kečupů - chemické změny markerů během výroby a distribuce

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00012783" target="_blank" >RIV/60461373:22330/04:00012783 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/16193296:_____/04:998599 RIV/60461373:_____/04:998598

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of ketchup authenticity - chemical changes of markers during production and distribution

Popis výsledku v původním jazyce

The set of 12 samples of ketchups with the known NTSS content varying from 4 to 12 % was analysed, the NTSS content was correlated with the content of individual chemical markers (lycopene, b-carotene, 5-pyrrolidon-2-carboxylic acid (pyroglutamic acid, PCA), glucose, fructose, sucrose, citric and malic acid, Na+, K+, Ca2+, Mg2+, formol number). The effect of processing and storage conditions to the PCA and lycopene content was followed. NTSS correlates well with K+, Mg2+, PCA, formol number, malic and citric acid content, no correlation was found for carotenoids content. PCA (pyroglutamic acid) content, which is formed during the ketchup processing, does not depend on the condition of ketchup processing, because all available precursors are changed already in the beginning stages of tomato processing. Contrary to that the content of carotenoids changes during all ketchup processing and storage and therefore its use as authenticity criteria is limited.

Název v anglickém jazyce

Evaluation of ketchup authenticity - chemical changes of markers during production and distribution

Popis výsledku anglicky

The set of 12 samples of ketchups with the known NTSS content varying from 4 to 12 % was analysed, the NTSS content was correlated with the content of individual chemical markers (lycopene, b-carotene, 5-pyrrolidon-2-carboxylic acid (pyroglutamic acid, PCA), glucose, fructose, sucrose, citric and malic acid, Na+, K+, Ca2+, Mg2+, formol number). The effect of processing and storage conditions to the PCA and lycopene content was followed. NTSS correlates well with K+, Mg2+, PCA, formol number, malic and citric acid content, no correlation was found for carotenoids content. PCA (pyroglutamic acid) content, which is formed during the ketchup processing, does not depend on the condition of ketchup processing, because all available precursors are changed already in the beginning stages of tomato processing. Contrary to that the content of carotenoids changes during all ketchup processing and storage and therefore its use as authenticity criteria is limited.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QC1111" target="_blank" >QC1111: Analytické metody pro rozšíření možností průkazu falšování (autenticity) vybraných potravinářských komodit</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Svazek periodika

22

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

349-352

Kód UT WoS článku

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EID výsledku v databázi Scopus

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