THE INDUCED INFLUENCE OF FOOD SWEETENERS ON CONCENTRATIONS OF FLAVIN-MONONUCLEOTIDES FROM NATURAL QUINCE JUICE

Authors

  • Petre Savescu University of Craiova, Faculty of Agronomy
  • Gheorghe Matei University of Craiova, Faculty of Agronomy

Abstract

Quince fruit juice obtained from fruits in a certified organic farming presents a series of sensory characteristics specific to a raw juice, with a harsh taste and slightly bitter with a smell of Quince. Improving sensory characteristics has been made added of this raw juice with certain natural sweetener (sugar, buckwheat honey, acacia honey).
In order to build a matrix that would provide the basis for the achievement of an electrochemical biosensor and to be able to track the falsification of this juice by adding sweeteners of synthesis were watched electrochemical signals issued by FMN and FAD coenzyme and cofactors in both cases.
The work represents a synthesis of the electrochemical studies of which result in large differences in concentrations of oxidized and reduced forms FMN from organic Quince juice plus a range of natural and synthetic sweeteners.

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Published

2015-12-27