A previous study of phenolic profiles of quince, pear, and apple purees by HPLC diode array detection for the evaluation of quince puree genuineness

摘要

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 (similar to 23.4%) in quince puree, while the sample of pear puree contains only 8.2%; this compound is absent in apple puree. [References: 18]