Flavonoid and hydroxycinnamate profiles of english apple ciders.
Seventeen phenolic compounds in 23 English apple ciders were identified and quantified by HPLC-PDA-MS (2). The total phenolic content of the ciders varied greatly ranging from 44 to 1559 mg/L. Four groups of compounds were identified, flavan-3-ols, hydroxycinnamates, flavonols, and dihydrochalcones. Hydroxycinnamates were the predominant group of phenolics in the majority of the ciders. Procyanidins were analyzed by HPLC after thiolysis, and total procyanidin content ranged from 8 to 722 mg/L and an average degree of polymerization of 2.5-3.5. This investigation of a wide range of ciders has shown a substantial variation in the profile and quantity of the phenolics. The analysis of single variety ciders highlighted the importance of using an apple cultivar with a high phenolic content to produce a phenolic-rich cider. Adaptations to the cider-making process could be used to increase the phenolic content with potential health benefits.
Marks
Serena C
SC
Plant Products and Human Nutrition Group, Graham Kerr Building, Division of Environmental and Evolutionary Biology, Institute of Biomedical and Life Sciences, University of Glasgow, Glasgow, G12 8QQ, UK. a.crozier@bio.gla.ac.uk
Mullen
William
W
Crozier
Alan
A
D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003373:Coumaric Acids / Q000032:analysis*; D005419:Flavonoids / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D027845:Malus / Q000737:chemistry*; D044945:Proanthocyanidins / Q000032:analysis
D003373:Coumaric Acids; D005419:Flavonoids; D044945:Proanthocyanidins