Characterisation of Italian commercial apricot juices by high-performance liquid chromatography analysis and multivariate analysis

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• 作者：Andrea Versari ; Giuseppina P. Parpinello ; Alessia U. Mattioli ; Sergio Galassi
• 关键词：Apricot juice ; Compositional data ; HPLC ; Organic foods ; PCA
• 刊名：Food Chemistry
• 出版年：2008
• 出版时间：1 May 2008
• 年：2008
• 卷：108
• 期：1
• 页码：334-340
• 全文大小：288 K

文摘

The modern fruit juice industry needs their products to be characterized by high-quality attributes to meet consumers’ expectation. In this view, the composition of 26 Italian commercial apricot juices obtained from organic, integrated and conventional agriculture was analysed for carbohydrates, organic acids, amino acids, phenolic compounds and furanic compounds by high-performance liquid chromatography (HPLC). The content of 5-hydroxymethylfurfural in apricot juices (range 0.1–18 mg/l) was within the regulatory limit of 20 mg/l. The lack of furanic compounds in apricot fresh fruits confirmed their importance as quality markers of heating condition during processing and storage of fruit juices. Univariate analysis disclosed some significant differences among the composition of the apricot juices in terms of glucose, fructose, malic acid, glycine, chlorogenic acid, rutin, and a^*-parameter (redness). Principal component analysis on chemical composition of apricot juices resulted in two principal components (PCs) that accounted for 66 % of the total variance. Organic apricot juices showed some separation from the other juices, whereas a lack of distinction between integrated and conventional juices appeared.