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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

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/QI91B283" target="_blank" >QI91B283: Metody a kritéria pro ověřování autenticity potravin a potravinářských surovin</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Svazek periodika

52

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

8

Strana od-do

71-77

Kód UT WoS článku

000316832400007

EID výsledku v databázi Scopus

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