Purées and concentrates are intermediate products in the
elaboration of commercial fruit juices.
In this paper, the phenolic composition was established and
quantified in a large number of samples
of peach and apple purées and concentrates. Different
benzoic acids and aldehydes, cinnamic acids
and their derivatives, flavan-3-ols, procyanidins, flavonols, and
dihydrochalcones have been
identified. The concentration of cinnamic acids and derivatives is
higher in the concentrates than
in the purées for both fruits. However, flavan-3-ols and
procyanidins are only present in the purées.
Peach-based products are completely devoid of flavonol and
dihydrochalcone derivatives due to the
removal of the skin of the fruit in the manufacturing process. On
the other hand, different quercetin
and phoretin glycosides were detected in apple purées and
concentrates. The results show that
phenolic compounds can prove to be helpful in the characterization of
fruit purées and concentrates
as well as in the detection of adulterations in the manufacturing of
commercial fruit juices from
these intermediates.
Keywords: Phenolics, peach, apple, fruit purées, fruit
concentrates
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