Phloridzin as a marker for evaluation of fruit products authenticity

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