Chromatographic Determination of the Chemical Composition of Apple Chips Extract

Abstract

The qualitative composition of the extraction of dried apples of green (Golden, Mutsu) and red (Florina, Aidared) varieties by gas-liquid chromatography with mass-selective detection has been established. The chips were obtained by convective drying at the temperature of +(63–70) °С to a final dampness of 6–8 %. Water-alcohol extract was analyzed on the Shimadzu GCMS-QP2020 gas chromatomas-spectrometer with a full ion current (SCAN), the scanning range of 40–1000 Da. The peaks were processed and identified based on the open source data (NIST 2017 and Wiley 5th Edition). In the studied samples of apple extraction, 30 characteristic components were found, among which carbohydrates predominate – mono- and disaccharides, their derivatives and products of dehydration and oxidation. The apple extract contains higher fatty acids: n-hexadecanoic acid, tetradecanoic acid, octadecanoic acid, oleic acid. Compounds formed as a result of drying (5-hydroxymethylfurfural, 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyrane-4-one), as well as flavonoids and anthocyanins, which perform antioxidant and weak antibiotic functions in the body, were identified. Vitamins could not be determined using this method.