ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The chlorogenic and caffeic acid combined in apple juice cultivars and ciders correlated very well with total phenol content (P 〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS1458:les" location="les.gif"/〉 0.001; r = 0.989; n = 22). The same correlation was found when analyzed strictly by cultivar (P 〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS1458:les" location="les.gif"/〉 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 〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS1458:les" location="les.gif"/〉 0.001; r = 0.994; n = 22).
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb03957.x
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