Detection of phenolic oxidation products in cider apple juice by high-performance liquid chromatography electrospray ionisation ion trap mass spectrometry.
Juice was prepared from cider apples of the cultivar "Kermerrien" under oxidative conditions. After isolation by solid-phase extraction, the phenolic fraction was subjected to high-performance liquid chromatography/electrospray ionisation mass spectrometry. SIM scans were performed at m/z values obtained in model solutions. The oxidation products, resulting from coupling between a molecule of caffeoylquinic acid and caffeoylquinic acid, catechin or dimeric flavan-3-ol, were detected.
Bernillon
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Unité de Recherches Cidricoles-Biotransformations des Fruits et Légumes, INRA, B.P. 35327, Domaine de la Motte, 35653 Le Rheu Cedex, France. bernillo@rennes.inra.fr
Guyot
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Renard
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CM
D001628:Beverages / Q000032:analysis*; D005504:Food Analysis; D027845:Malus; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry*; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods*
D010636:Phenols