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Markers for detection adulteration of fruit jams Veronika Soukupová

Markers for detection adulteration of fruit jams Veronika Soukupová. Detection of adulteration: Fruit juice and beverage (R s , Fn, mal.and citr. a, sugars, K, sorbitol, hesper., narin., ash, P, proline, oligosaccharides, preserving agents e tc.)

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Markers for detection adulteration of fruit jams Veronika Soukupová

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  1. Markers for detection adulteration of fruit jams Veronika Soukupová

  2. Detection of adulteration: • Fruit juice and beverage (Rs, Fn, mal.and citr. a, sugars, K, sorbitol, hesper., narin., ash, P, proline, oligosaccharides, preserving agents etc.) • Tomato ketchup and pickle (Rs, Fn, mal.and citr. a, sugars, K, sorbitol, PCA, colour a/b) • Coffee – Arabica and Robusta (sterols, FA, colour, sensory analyses) • Cocoa powder (theob., coff., fat, mois., stone cells, P, sucrose, pH etc.) • Fruit jam (Rs, Fn, mal.and citr. a, sugars, K, sorbitol, ash, anthocyanins, phloridzin, proline etc.)

  3. Aim: • confirmed usable markers • found new markers • measured these markers • estimated fruit content • Samples: • set of model samples (with known apple content) • set of commercial samples

  4. Results and discussion: Markers: + cationts (K) + sorbitol + formol number + phloridzine + malic acid + ash, P - citric acid - sucrose, glucose, fructose - anthocyanins variability of raw material, content physiological constitution cultivation conditions atc. ? anthocyanins fingerprint

  5. Model samples – detection of apple

  6. Strawberry jams – fruit content Error of estimated fruit content - 5 %

  7. Conclusion: • usable markers: potassium, malic acid, sorbitol, formol number, ash, phosphorus and phloridzin • 24 samples from the Czech market – 5 samples had lower fruit content • 5 samples content non-declared apple • error of estimation fruit content 5 % • problems – variability of raw materials • wide range of markers value • anthocyanins fingerprint – continue with this topic

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