Differentiation of intermediate products (concentrates and purees) from the huh industry by means of phenolic content

被引：7
作者：
Bartolome, B [1 ]
Bengoechea, ML [1 ]
Sancho, AI [1 ]
Estrella, I [1 ]
Hernandez, MT [1 ]
Gomez-Cordoves, C [1 ]
机构：
[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1998年 / 206卷 / 05期
关键词：
phenolic content; apple; peach; fruit concentrates; fruit purees;
D O I：
10.1007/s002170050272
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Concentrates and purees are intermediate products in the manufacture of commercial fruit juices. In this paper, the phenolic content [total polyphenols (TP), ortho-diphenols (ORT) and catechins (CAT)] in a large number of concentrates and purees from apple and peach fruits has been determined. The relationships TP/ORT, TP/CAT and ORT/CAT have also been calculated. TP content was found to be significantly higher in the concentrates than in the respective purees whereas CAT content was significantly higher in the puree. ORT was found to be higher in purees than in apple concentrates, but the opposite was observed for peaches. The relationships TP/ORT, TP/CAT and ORT/ CAT were higher for the concentrates than for the respective purees. In addition, values for ORT/CAT were higher for the peach products than for the respective apple products. The results show that these phenolic compound measurements enable differentiation between concentrates and purees, as well as between the fruit juices produced from them. The main advantage of measurements of total phenolic compounds is that they are easy to perform in a conventional laboratory, which makes them suitable for routine analysis.
引用
收藏
页码：355 / 359
页数：5
相关论文
共 18 条
  • [1] INFLUENCE OF STORAGE ON THE COMPOSITION OF CLARIFIED APPLE JUICE CONCENTRATE
    BABSKY, NE
    TORIBIO, JL
    LOZANO, JE
    [J]. JOURNAL OF FOOD SCIENCE, 1986, 51 (03) : 564 - 567
  • [2] Phenolic composition of industrially manufactured purees and concentrates from peach and apple fruits
    Bengoechea, ML
    Sancho, AI
    Bartolome, B
    Estrella, I
    GomezCordoves, C
    Hernandez, MT
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (10) : 4071 - 4075
  • [3] BUREAU D, 1977, LEBENSM WISS TECHNOL, V10, P211
  • [4] CHANGES IN APPLE POLYPHENOLOXIDASE AND POLYPHENOL CONCENTRATIONS IN RELATION TO DEGREE OF BROWNING
    COSETENG, MY
    LEE, CY
    [J]. JOURNAL OF FOOD SCIENCE, 1987, 52 (04) : 985 - 989
  • [5] FLANZY M, 1969, ANN TECHNOL AGR, V18, P27
  • [6] GASIK A, 1985, Acta Alimentaria Polonica, V11, P385
  • [7] Variations in the phenolic composition of fruit juices with different treatments
    Hernandez, T
    Ausin, N
    Bartolome, B
    Bengoechea, L
    Estrella, I
    GomezCordoves, C
    [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1997, 204 (02): : 151 - 155
  • [8] LINDSAY CW, 1993, J AOAC INT, V76, P424
  • [9] Macheix J. J., 1990, Fruit phenolics.
  • [10] AUTOMATED-DETERMINATION OF TOTAL POLYPHENOLS IN APPLE JUICE
    MANGAS, J
    SUAREZ, B
    BLANCO, D
    [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1993, 197 (05): : 424 - 426
12