title: Phenolic profile of Asturian (Spain) natural cider.
abstract: The polyphenolic composition of natural ciders from the Asturian community (Spain), during 2 consecutive years, was analyzed by RP-HPLC and the photodiode-array detection system, without previous extraction (direct injection). A total of 16 phenolic compounds (catechol, tyrosol, protocatechuic acid, hydrocaffeic acid, chlorogenic acid, hydrocoumaric acid, ferulic acid, (-)-epicatechin, (+)-catechin, procyanidins B2 and B5, phloretin-2'-xyloglucoside, phloridzin, hyperin, avicularin, and quercitrin) were identified and quantified. A fourth quercetin derivative, one dihydrochalcone-related compound, two unknown procyanidins, three hydroxycinnamic derivatives, and two unknown compounds were also found. Among the low-molecular-mass polyphenols analyzed, hydrocaffeic acid was the most abundant compound, representing more than 80% of the total polyphenolic acids. Procyanidins were the most important family among the flavonoid compounds. Discriminant analysis was allowed to correctly classify more than 93% of the ciders, according to the harvest year; the most discriminant variables were an unknown procyanidin and quercitrin.
authors.affiliation: Servicio Regional de Investigación y Desarrollo Agroalimentario, E-33300 Villaviciosa, Spain. rrodriguez@serida.org
authors.forename: Roberto
authors.initials: R
authors.lastname: Rodríguez Madrera
authors.forename: Anna
authors.initials: A
authors.lastname: Picinelli Lobo
authors.forename: Belén
authors.initials: B
authors.lastname: Suárez Valles
mesh_terms: D000704:Analysis of Variance; D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D027845:Malus / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D059808:Polyphenols; D044945:Proanthocyanidins / Q000032:analysis; D013030:Spain
chemical_list: D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols; D044945:Proanthocyanidins