title: Polyphenolic profile in cider and antioxidant power.
abstract: BACKGROUND
  The aim of this work was to find the effect of polyphenolic compounds in Basque ciders on the following parameters: antioxidant activity, browning, protein-precipitating capacity, turbidity and reduction potential. These five parameters are highly important, as they affect the taste, the visual aspect and the preservation of cider, and are mainly related to polyphenolic compounds.
  
  
  RESULTS
  Procyanidin B1 and procyanidin B2 showed a significant positive effect on antioxidant activity. p-Coumaric acid, (-)-epicatechin and hyperin had a significant positive effect on protein-precipitating capacity. Tyrosol had a significant negative effect on reduction potential.
  
  
  CONCLUSIONS
  Procyanidin B1 and procyanidin B2 are the most powerful antioxidants in Basque cider, while p-coumaric acid, (-)-epicatechin and hyperin are those with greatest capacity to precipitate proteins. Ciders with higher tyrosol concentration will have less reduction potential and higher antioxidant reservoir.
authors.affiliation: Department of Applied Chemistry, Faculty of Chemistry, University of the Basque Country UPV/EHU, Manuel Lardizabal 3, E-20018, Donostia-San Sebastián, Spain.
authors.forename: Andoni
authors.initials: A
authors.lastname: Zuriarrain
authors.affiliation: Department of Applied Chemistry, Faculty of Chemistry, University of the Basque Country UPV/EHU, Manuel Lardizabal 3, E-20018, Donostia-San Sebastián, Spain.
authors.forename: Juan
authors.initials: J
authors.lastname: Zuriarrain
authors.affiliation: Department of Applied Chemistry, Faculty of Chemistry, University of the Basque Country UPV/EHU, Manuel Lardizabal 3, E-20018, Donostia-San Sebastián, Spain.
authors.forename: Ana Isabel
authors.initials: AI
authors.lastname: Puertas
authors.affiliation: Department of Applied Chemistry, Faculty of Chemistry, University of the Basque Country UPV/EHU, Manuel Lardizabal 3, E-20018, Donostia-San Sebastián, Spain.
authors.forename: María Teresa
authors.initials: MT
authors.lastname: Dueñas
authors.affiliation: Department of Applied Chemistry, Faculty of Chemistry, University of the Basque Country UPV/EHU, Manuel Lardizabal 3, E-20018, Donostia-San Sebastián, Spain.
authors.forename: Miren
authors.initials: M
authors.lastname: Ostra
authors.affiliation: Department of Applied Chemistry, Faculty of Chemistry, University of the Basque Country UPV/EHU, Manuel Lardizabal 3, E-20018, Donostia-San Sebastián, Spain.
authors.forename: Iñaki
authors.initials: I
authors.lastname: Berregi
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D044946:Biflavonoids / Q000494:pharmacology; D002392:Catechin / Q000494:pharmacology; D003373:Coumaric Acids / Q000494:pharmacology; D005285:Fermentation; D005638:Fruit / Q000737:chemistry*; D000067030:Fruit and Vegetable Juices; D006801:Humans; D027845:Malus / Q000737:chemistry*; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives / Q000494:pharmacology; D010936:Plant Extracts / Q000494:pharmacology*; D059808:Polyphenols / Q000494:pharmacology*; D044945:Proanthocyanidins / Q000494:pharmacology; D011422:Propionates; D011794:Quercetin / Q000031:analogs & derivatives / Q000494:pharmacology; D013030:Spain
chemical_list: D000975:Antioxidants; D044946:Biflavonoids; D003373:Coumaric Acids; D010936:Plant Extracts; D059808:Polyphenols; D044945:Proanthocyanidins; D011422:Propionates; C479579:procyanidin B1; C011867:4-hydroxyphenylethanol; C479580:procyanidin B2; C021304:hyperoside; D002392:Catechin; D011794:Quercetin; C495469:p-coumaric acid; D010626:Phenylethyl Alcohol
keywords: antioxidant activity; antioxidant reservoir; cider; polyphenolic compounds