title: Phenolic profiles of raw apricots, pumpkins, and their purees in the evaluation of apricot nectar and jam authenticity.
abstract: The possibility of proving the undeclared addition of pumpkin puree in apricot nectars and jams has been investigated by using the phenol compound fingerprint and sensory evaluation. The cheaper pumpkin admixtures in apricot nectars and jams could not be detected by the sensory evaluation, particularly if present in quantities of <15%. The lower admixtures of pumpkin puree in apricot nectars and jams could be detected by the presence of syringic acid, a phenolic compound characteristic of the investigated pumpkins (Cucurbita pepo cv. Gleisdorff and Table Gold, Cucurbita maxima cv. Turkinja, and Cucurbita moschata cv. Argenta). Syringic acid was isolated from pumpkin puree and determined by using HPLC with diode array detection. By using the phenolic profile, undeclared pumpkin admixture (> or =5%) in the apricot nectars and jams could be proven.
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb 10000, Croatia. vdragov@pbf.hr
authors.forename: Verica
authors.initials: V
authors.lastname: Dragovic-Uzelac
authors.forename: Karmela
authors.initials: K
authors.lastname: Delonga
authors.forename: Branka
authors.initials: B
authors.lastname: Levaj
authors.forename: Senka
authors.initials: S
authors.lastname: Djakovic
authors.forename: Jasna
authors.initials: J
authors.lastname: Pospisil
mesh_terms: D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003116:Color; D028464:Cucurbita / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D006801:Humans; D019800:Phenol / Q000032:analysis*; D027861:Prunus / Q000737:chemistry*; D012903:Smell; D013649:Taste
chemical_list: D019800:Phenol