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

Andrade, P.B., Carvalho, A.R.F., Seabra, R.M., Ferreira, M.A.
Journal of agricultural and food chemistry 1998 v.46 no.3 pp. 968-972
quinces, pears, apples, fruit products, blended foods, adulterated products, phenolic compounds, extraction, detection, quantitative analysis, qualitative analysis, high performance liquid chromatography
An HPLC/DAD methodology for separating 13 phenolic compounds is described. This methodology is applied to the definition of qualitative and quantitative profiles of quince, pear, and apple purees and a blending of these purees. Two different extraction methods were needed for the complete definition of their profiles, one of them including an Amberlite XAD-2 cleaning step. The analysis of phenolics of each fruit puree profile and that of a blending seems to indicate that this methodology can be applied to the detection of apple and/or pear fraudulently added to quince puree. The presence of apple can be detected by phloretin 2'-xylosylglucoside and phloretin 2'-glucoside, while that of pear is detected by arbutin. In addition, 3-O-caffeoylquinic acid is present at a considerable relative amount (approximately 23.4%) in quince puree, while the sample of pear puree contains only 8.2%; this compound is absent in apple puree.