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Phenolic compounds in pear juice from different cultivars  [2005]

Tanrioven, D. Eksi, A.

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Abstract
The phenolic contents of pear juice samples obtained from seven different varieties were analyzed by HPLC. The results indicated that chlorogenic acid ranged from 73.1 to 249 mg/l, epicatechin from 11.9 to 81.3 mg/l, caffeic acid from 2.4 to 11.4 mg/l and p-coumaric acid from 0.0 and 3.0 mg/l.
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Other subjects

  • high performance liquid chromatography
  • pears
  • chlorogenic acid
  • pear juice
  • cultivars
  • epicatechin
  • fruit juices
  • caffeic acid
  • p-coumaric acid
  • fruit composition
  • food analysis
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Other information

Language : English

Type : Journal Article

In AGRIS since : 2013

Volume : v. 93 issue 1

Start Page : 89

End Page : 93

All titles :

" Phenolic compounds in pear juice from different cultivars "