Analysis of phenolic compounds in the evaluation of commercial quince jam authenticity

被引：50

作者：

Silva, BM

Andrade, PB

Mendes, GC

Valentao, P

Seabra, RM

Ferreira, MA

机构：

[1] Univ Porto, Fac Farm, Lab Farmacognosia, CEQUP, P-4050 Porto, Portugal

[2] Univ Porto, Fac Farm, Lab Bromatol, P-4050 Porto, Portugal

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 07期

关键词：

quince; jam; phenolics; HPLC; adulteration;

D O I：

10.1021/jf9911040

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The phenolic compounds present in 17 samples of Portuguese commercial and three homemade quince jams were analyzed by reversed-phase HPLC/DAD, to determine their authenticity. Two different extraction methods were needed for the complete definition of quince jams profiles, one of them including an Amberlite XAD-2 cleaning step. These analyses showed that all the samples presented a similar profile composed of at least eight identified phenolic compounds, several unidentified characteristic procyanidin polymers, and sodium benzoate as preservative of quince jams. Several samples also contained arbutin, suggesting that these quince jam samples were fraudulently adulterated with pear puree.

引用

收藏

页码：2853 / 2857

页数：5

相关论文

共 18 条

[1] Development of an HPLC/diode-array detector method for simultaneous determination of sodium benzoate and phenolic compounds in quince jam [J].

Andrade, PB ;

Silva, BM ;

Carvalho, ARF ;

Seabra, RM ;

Ferreira, MA .

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, 1999, 22 (07) :1069-1075

[2] A previous study of phenolic profiles of quince, pear, and apple purees by HPLC diode array detection for the evaluation of quince puree genuineness [J].

Andrade, PB ;

Carvalho, ARF ;

Seabra, RM ;

Ferreira, MA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (03) :968-972

[3] PHENOLIC-COMPOUNDS AND THEIR CHANGES IN APPLES DURING MATURATION AND COLD-STORAGE [J].

BURDA, S ;

OLESZEK, W ;

LEE, CY .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1990, 38 (04) :945-948

[4] CHARACTERIZATION OF CAFFEOYLFERULOYLQUINIC ACIDS BY SIMULTANEOUS ISOMERIZATION AND TRANS-ESTERIFICATION WITH TETRAMETHYLAMMONIUM HYDROXIDE [J].

CLIFFORD, MN ;

KELLARD, B ;

BIRCH, GG .

FOOD CHEMISTRY, 1989, 34 (02) :81-88

[5] CHARACTERIZATION OF CHLOROGENIC ACIDS BY SIMULTANEOUS ISOMERIZATION AND TRANS-ESTERIFICATION WITH TETRAMETHYLAMMONIUM HYDROXIDE [J].

CLIFFORD, MN ;

KELLARD, B ;

BIRCH, GG .

FOOD CHEMISTRY, 1989, 33 (02) :115-123

[6] FLAVONOID GLYCOSIDES OF SPARTAN APPLE PEEL [J].

DICK, AJ ;

REDDEN, PR ;

DEMARCO, AC ;

LIDSTER, PD ;

GRINDLEY, TB .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1987, 35 (04) :529-531

[7] FLAVONOIDS FROM PORTUGUESE HEATHER HONEY [J].

FERRERES, F ;

ANDRADE, P ;

TOMASBARBERAN, FA .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1994, 199 (01) :32-37

[8]

LEE HS, 1988, J ASSOC OFF ANA CHEM, V71, P789

[9] IDENTIFICATION OF SOME PHENOLICS IN PEAR FRUIT [J].

OLESZEK, W ;

AMIOT, MJ ;

AUBERT, SY .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (06) :1261-1265

[10] IDENTIFICATION OF SOME PHENOLIC-COMPOUNDS IN APPLES [J].

OLESZEK, W ;

LEE, CY ;

JAWORSKI, AW ;

PRICE, KR .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1988, 36 (03) :430-432