TOTAL POLYPHENOLS IN APPLES AND CIDERS - CORRELATION WITH CHLOROGENIC ACID

被引：33

作者：

CILLIERS, JJL

SINGLETON, VL

LAMUELARAVENTOS, RM

机构：

[1] UNIV BARCELONA,FAC FARMACIA,NUTR BROMATOL,E-08028 BARCELONA,SPAIN

[2] UNIV CALIF DAVIS,DEPT VITICULTURE & ENOL,DAVIS,CA 95616

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03957.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The chlorogenic and caffeic acid combined in apple juice cultivars and ciders correlated very well with total phenol content (P 0.001; r = 0.989; n = 22). The same correlation was found when analyzed strictly by cultivar (P 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 0.001; r = 0.994; n = 22). Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1458 / 1459

页数：2

共 6 条

[1] NONENZYMIC AUTOXIDATIVE PHENOLIC BROWNING REACTIONS IN A CAFFEIC ACID MODEL SYSTEM [J].