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Phenolic Composition of Authentic Pineapple Juice
Author(s) -
Wen L.,
Wrolstad R.E.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb11376.x
Subject(s) - chemistry , composition (language) , tryptophan , high performance liquid chromatography , food science , tyrosine , brix , chromatography , biochemistry , amino acid , philosophy , linguistics , sugar
The phenolic composition of authentic pineapple juice concentrate was analyzed by HPLC. Nine major peaks accounting for 70% of total peak area were characterized and their concentrations measured in 54 commercial samples. Means and standard deviations were as follows (mg/100 mL single‐strength juice, normalized to 12.8 °Brix): tyrosine, 3.6(1.4); serotonin, 1.8(0.8); dimethylhydroxylfuranone, 1.4(0.7); dimethylhydroxylfuranone β‐glucoside, 6.2(3.0); tryptophan, 2.2(0.9); S‐sinapyl‐L‐cysteine, 1.1(0.6); N‐γ‐L‐glutamyl‐S‐sinapyl‐L‐cysteine, 2.3(1.1); S‐sinapyl glutathione, 5.4(1.4); and a p ‐coumaric acid‐like phenolic compound (calculated as p ‐coumaric acid), 0.5(0.4). This information will be useful for evaluation of authenticity and quality.