Total polyphenols in apples and ciders; correlation with chlorogenic acid
1990
Cilliers, J.J.L. | Singleton, V.L. | Lamuela-Raventos, R.M.
The chlorogenic and caffeic acid combined in apple juice cultivars and ciders correlated very well with total phenol content (P less than or equal to 0.001; r = 0.989; n = 22). The same correlation was found when analyzed strictly by cultivar (P less than or equal to 0.001; r = 0.986; n = 10). Analysis used automated Folin Ciocalteu (FC) colorimetry values for total phenols and reversed-phase HPLC (280 nm detection) for chlorogenic and caffeic acid before and after fermentation. Concentrations were between 8 and 1012 mg/L (as chlorogenic acid) in different cultivars. The total chlorogenic acid by HPLC represented only 6.2 to 10.7% of the total polyphenol (calculated as chlorogenic acid) by FC in the apple cultivars for all samples. Total peak areas correlated very well with total phenol content by FC (P less than or equal to 0.001; r= 0.994; n = 22).
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