Analele Universităţii din Craiova, seria Agricultură – Montanologie – Cadastru ( Annals of the University of Craiova - Agriculture, Montanology, Cadastre Series) Vol. XLV 2015 255 THE INDUCED INFLUENCE OF FOOD SWEETENERS ON CONCENTRATIONS OF FLAVIN-MONONUCLEOTIDES FROM NATURAL QUINCE JUICE SAVESCU PETRE 1 *, MATEI GHEORGHE 1 , 1 *University of Craiova, Faculty of Agronomy, psavescu@gmail.com Keywords: Organic Products, Sweeteners, FMN, Quince Juice 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. INTRODUCTION In the last years, in Romania, organic farming has experienced a strong development; are becoming more and more in conversion organic operators or operators that are certificates- knew how to capitalize on the rich agricultural potential of Romania. One of the greatest results produced by organic agriculture is the obtained quality for food as raw materials, raw materials that can develop the innocuous foods and functional foods. To create added value in organic farming is necessary to ensure that the raw materials to be processed (respecting the working conditions of the system) [4, 5]. Because organic products creates some additional income for organic operators, appear a tendency as part of their produce to be forged and it is therefore very important that the study, on the added operation to allow and detect tampering. Therefore, scientific work has enabled the development of a method to allow then design an electrochemical analysis system-which can be used as an indicator of the extent of counterfeiting of organic products. Specific objectives for this work paper consisted of: -the operation of added of taste compounds under the same conditions of temperature, pressure for the assortment of organic Quince juice; -checking the maximum absorbency zones and pick (where molecular absorption Spectra recorded a maximum) for FMN, FAD and FADH2 oxidized fatty acids and other compounds from added Quince juice – conditions of the "based lines" of ecological juice unsweetened. It is used the method of addition of "Unique Add" using purified standards PA (pure analysis) for each of the compounds analyzed in the same conditions chemical "base lines"; -Elaboration of observations that results after the use of additives that are permitted by law -in areas which have maximum absorption Spectra [4]; Develop a study on the changes occurring in the organic Quince juice while you use the addition operation with the help of permitted additives for Romania, in order to obtain brought to you by CORE View metadata, citation and similar papers at core.ac.uk provided by Annals of the University of Craiova - Agriculture, Montanology, Cadastre Series