Phloridzin as a marker for evaluation of fruit product’s authenticity

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Phloridzin as a marker for evaluation of fruit product’s authenticity

Popis výsledku v původním jazyce

Phloridzin (phloretin-2&apos;-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.

Název v anglickém jazyce

Phloridzin as a marker for evaluation of fruit product’s authenticity

Popis výsledku anglicky

Phloridzin (phloretin-2&apos;-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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Svazek periodika

39

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

49-57

Kód UT WoS článku

000623938400009

EID výsledku v databázi Scopus

2-s2.0-85104895234