Evaluation of ketchup authenticity - chemical changes of markers during production and distribution
The set of 12 samples of ketchups with the known NTSS content varying from 4 to 12% was analyzed, the NTSS content was correlated with the content of individual chemical markers (lycopene, β-carotene, pyrrolid-5-one-2-carboxylic acid (PCA, pyroglutamic acid), glucose, fructose, sucrose, citric and m...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0080_evaluation-of-ketchup-authenticity-chemical-changes-of-markers-during-production-and-distribution.php |
| _version_ | 1828009256740192256 |
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| author | V. Soukupová H. Čížková M. Voldřich |
| author_facet | V. Soukupová H. Čížková M. Voldřich |
| author_sort | V. Soukupová |
| collection | DOAJ |
| description | The set of 12 samples of ketchups with the known NTSS content varying from 4 to 12% was analyzed, the NTSS content was correlated with the content of individual chemical markers (lycopene, β-carotene, pyrrolid-5-one-2-carboxylic acid (PCA, pyroglutamic acid), glucose, fructose, sucrose, citric and malic acid, Na+, K+, Ca2+, Mg2+, formol number). The effect of processing and storage conditions to the PCA and lycopene content was followed. NTSS correlates well with K+, Mg2+, PCA, formol number, malic and citric acid content, no correlation was found for carotenoids content. PCA content, which is formed during the ketchup processing, does not depend on the condition of ketchup processing, because all available precursors are changed already in the beginning stages of tomato processing. Contrary to that the content of carotenoids changes during all ketchup processing and storage and therefore its use as authenticity criteria is limited. |
| first_indexed | 2024-04-10T08:35:59Z |
| format | Article |
| id | doaj.art-76dace28f7364cc3a456e25a6af7177b |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:59Z |
| publishDate | 2004-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-76dace28f7364cc3a456e25a6af7177b2023-02-23T03:26:55ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172004-12-0122Special IssueS349S35210.17221/10699-CJFScjf-200410-0080Evaluation of ketchup authenticity - chemical changes of markers during production and distributionV. Soukupová0H. Čížková1M. Voldřich2V. SOUKUPOVÁ, H. ČÍŽKOVÁ* and M. VOLDŘICH Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: helena.cizkova@vscht.czV. SOUKUPOVÁ, H. ČÍŽKOVÁ* and M. VOLDŘICH Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: helena.cizkova@vscht.czV. SOUKUPOVÁ, H. ČÍŽKOVÁ* and M. VOLDŘICH Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: helena.cizkova@vscht.czThe set of 12 samples of ketchups with the known NTSS content varying from 4 to 12% was analyzed, the NTSS content was correlated with the content of individual chemical markers (lycopene, β-carotene, pyrrolid-5-one-2-carboxylic acid (PCA, pyroglutamic acid), glucose, fructose, sucrose, citric and malic acid, Na+, K+, Ca2+, Mg2+, formol number). The effect of processing and storage conditions to the PCA and lycopene content was followed. NTSS correlates well with K+, Mg2+, PCA, formol number, malic and citric acid content, no correlation was found for carotenoids content. PCA content, which is formed during the ketchup processing, does not depend on the condition of ketchup processing, because all available precursors are changed already in the beginning stages of tomato processing. Contrary to that the content of carotenoids changes during all ketchup processing and storage and therefore its use as authenticity criteria is limited.https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0080_evaluation-of-ketchup-authenticity-chemical-changes-of-markers-during-production-and-distribution.phpfood authenticitychemometryfood falsificationtomato ketchup |
| spellingShingle | V. Soukupová H. Čížková M. Voldřich Evaluation of ketchup authenticity - chemical changes of markers during production and distribution Czech Journal of Food Sciences food authenticity chemometry food falsification tomato ketchup |
| title | Evaluation of ketchup authenticity - chemical changes of markers during production and distribution |
| title_full | Evaluation of ketchup authenticity - chemical changes of markers during production and distribution |
| title_fullStr | Evaluation of ketchup authenticity - chemical changes of markers during production and distribution |
| title_full_unstemmed | Evaluation of ketchup authenticity - chemical changes of markers during production and distribution |
| title_short | Evaluation of ketchup authenticity - chemical changes of markers during production and distribution |
| title_sort | evaluation of ketchup authenticity chemical changes of markers during production and distribution |
| topic | food authenticity chemometry food falsification tomato ketchup |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0080_evaluation-of-ketchup-authenticity-chemical-changes-of-markers-during-production-and-distribution.php |
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