Phloridzin as a marker for evaluation of fruit products authenticity

Magdaléna Hrubá, Josef Baxant, Helena Čížková, Veronika Smutná, František Kovařík, Rudolf Ševčík, Kristýna Hanušová and Aleš Rajchl
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Magdaléna Hrubá: Department of Food Preservation, University of Chemistry and Technology, Prague, Czech Republic
Josef Baxant: Department of Food Preservation, University of Chemistry and Technology, Prague, Czech Republic
Helena Čížková: Department of Food Preservation, University of Chemistry and Technology, Prague, Czech Republic
Veronika Smutná: Czech Agriculture and Food Inspection Authority, Prague, Czech Republic
František Kovařík: Department of Food Preservation, University of Chemistry and Technology, Prague, Czech Republic
Rudolf Ševčík: Department of Food Preservation, University of Chemistry and Technology, Prague, Czech Republic
Kristýna Hanušová: Department of Food Preservation, University of Chemistry and Technology, Prague, Czech Republic
Aleš Rajchl: Department of Food Preservation, University of Chemistry and Technology, Prague, Czech Republic

Czech Journal of Food Sciences, 2021, vol. 39, issue 1, 49-57

Abstract: Abstract: Phloridzin (phloretin-2'-O-glucoside) is a phenolic compound characteristic of the genus Malus. This study aimed to evaluate phloridzin as a marker of undeclared addition of apples in fruit products. To test this proposal, the heat and oxidation stability of phloridzin was firstly confirmed. Then the distribution and variability of phloridzin in apples were studied, showing no difference between the tested apple varieties (Golden Delicious, Granny Smith, Rubin and Champion) but a significant difference in phloridzin content in seeds (2 380 ± 755 mg kg-1) compared to peel, flesh and core, which contained less than 70 mg kg-1. The effects of different stages of apple purée production at an industrial scale were also investigated. The kinetics of phloridzin diffusion from seeds to apple homogenate played an important role in the final phloridzin content in 16 analysed apple purées (26-39 mg kg-1). Finally, the survey of phloridzin content in 31 fruit products in the market was carried out. Phloridzin was also measured in eight jams and fillings which did not declare the presence of apples on their labels; findings from 2 to 6 mg kg-1 indicate the addition of apples from 5% to 20%. It was confirmed that phloridzin appears to be a suitable marker for detecting the undeclared presence of apples, which are a cheap substitute for the declared fruit types.

Keywords: phloridzin; HPLC; apples; stability; technology; adulteration (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:1:id:239-2020-cjfs

DOI: 10.17221/239/2020-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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