title: Analysis of phenolic compounds in the evaluation of commercial quince jam authenticity.
abstract: 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.
authors.affiliation: CEQUP/Lab. de Farmacognosia and Lab. de Bromatologia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha., 4050 Porto, Portugal.
authors.forename: B M
authors.initials: BM
authors.lastname: Silva
authors.forename: P B
authors.initials: PB
authors.lastname: Andrade
authors.forename: G C
authors.initials: GC
authors.lastname: Mendes
authors.forename: P
authors.initials: P
authors.lastname: Valentão
authors.forename: R M
authors.initials: RM
authors.lastname: Seabra
authors.forename: M A
authors.initials: MA
authors.lastname: Ferreira
mesh_terms: D002851:Chromatography, High Pressure Liquid; D005504:Food Analysis; D005638:Fruit; D008956:Models, Chemical; D010636:Phenols / Q000032:analysis*
chemical_list: D010636:Phenols