slide1 n.
Download
Skip this Video
Loading SlideShow in 5 Seconds..
Determination of fruit content in strawberry jam on the basis of analyses of selected chemical marker s PowerPoint Presentation
Download Presentation
Determination of fruit content in strawberry jam on the basis of analyses of selected chemical marker s

Loading in 2 Seconds...

play fullscreen
1 / 12

Determination of fruit content in strawberry jam on the basis of analyses of selected chemical marker s - PowerPoint PPT Presentation


  • 130 Views
  • Uploaded on

Determination of fruit content in strawberry jam on the basis of analyses of selected chemical marker s. Objectives to resume the chemometric methods for the fruit content determination in strawberry jams to optimise the method of HPLC determination of strawberry anthocyanidins.

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Determination of fruit content in strawberry jam on the basis of analyses of selected chemical marker s' - gabrielle


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
slide1

Determination of fruit content in strawberry jam on the basis of analyses of selected chemical markers

  • Objectives
  • to resume the chemometric methods for the fruit content determination in strawberry jams
  • to optimise the method of HPLC determination of strawberry anthocyanidins
czech legislation
Czech legislation
  • Decree 332/1997 (Novelised version 92/2000)
  • defines weigh part offruit
  • jam extra - 450 g fruit per 1kg product
  • jam common - 350 g fruit per 1kg product
  • strawberry jam (single sort) – 400 g fruit per 1kg product

minimal refractive solid content

  • strawberry jam – 60%
  • sterilized strawberry jam – 50%
  • low-energy jam – max. 40%
  • Law No 634/1992 on protection of consumer
  • Law No 110/1997
slide3

refractive solid

refractometer

K, malic and citric acid

capillary isotachophoresis, electrophoresis

phosphor

spectrophotometry

formol number

according to RSK

sucrose, glucose, fructose and sorbitol

HPLC

anthocyanidins

spectrophotometry

Markers and methods

slide4

Result and discussion

Sample:

1 – sterilized strawberry jam

2 - strawberry jam

3 - low-energy jam

4 – strawberry

5 - home-made jam

many factors affecting the accuracy of fruit content estimation
Many factors affecting the accuracy of fruit content estimation
  • variability of raw material
  • change during processing and storage
  • analytical methods
  • product prescription (e.g. addition of acid)
slide8

Method for determination anthocyanidins by HPLC

conditions of HPLC method

column : NOVA – PAK R C18, 4 μm 3.9 mm x 300mm

mobil phase : water : acetonitrile : formic acid (81 : 9 : 10 v/v)

flow rate : 1ml/min

injection : 20 μl

detection : 525 nm

calibration : external standard (pelargonidine chloride)

s ample preparation
Sample preparation
  • sample mixture with solution (methanol : acetic acid : water 25 : 1 : 24)
  • filtration
  • vacuum evaporation
  • hydrolysis (HCl)
  • purifying of sample on the cartridge SEP-PAC C18
  • vacuum evaporation
  • dissolve sample and determination on HPLC
result and discussion
Result and discussion

Affect many factors for determination of anthocyanidins

- variability of raw material

- strawberry cultivar

- physiological state of plant and fruit

- agriculture conditions

- anthocyanidins are quite unstable

affecting factors

-structure of molecule

- presence of some enzymes

- pH

- temperature

- oxygen presence

- irradiation

- some substances influence anthocyanidins´ colour (e.g. ascorbic acid, SO2, phenols)

c onclusions
Conclusions
  • continue with collecting of an other kinds of samples and their measuring
  • trying to use some another markers
  • trying to optimise a method for a measuring of content of anthocyanidins