PHENOLIC-COMPOUNDS IN APPLES - VARIETAL DIFFERENCES

被引：80

作者：

PEREZILZARBE, J

HERNANDEZ, T

ESTRELLA, I

机构：

[1] Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Madrid, E-28006, Juan de la Cierva

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1991年 / 192卷 / 06期

关键词：

D O I：

10.1007/BF01202512

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The phenolic compounds in the flesh, skin and juice of five varieties of apples have been analysed by high performance liquid chromatography. The following major compounds were quantified: catechins, procyanidins, hydroxycinnamic acid esters and flavonoid glycosides. The phenolic content showed different patterns depending on the part of the fruit studied and the variety of the apple.

引用

页码：551 / 554

页数：4

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