Analysis of Phenolic Compounds in the Evaluation of Commercial Quince Jam Authenticity

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 A...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2000-07, Vol.48 (7), p.2853-2857
Main Authors: Silva, B. M, Andrade, P. B, Mendes, G. C, Valentão, P, Seabra, R. M, Ferreira, M. A
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chromatography, High Pressure Liquid
Food Analysis
Food industries
Fruit
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Models, Chemical
Phenols - analysis
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Summary: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. Keywords: Quince; jam; phenolics; HPLC; adulteration.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf9911040