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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.