title: HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-Orange Color in Apple Juices of Different French Cider Apple Varieties.
abstract: The pigments responsible for the yellow-orange coloration of apple juices have remained largely unknown up to now. Four French cider apple juices were produced in conditions similar to those used in the cider-making industry. The oxidized juices, characterized using the CIE L a b parameters, displayed various colors depending on the apple variety and native phenolic composition. HPLC-DAD-MS revealed contrasting pigment profiles related to oxidized tanning and nontanning molecules. The latter were divided into two groups according to their polarity and their visible spectra. With regard to phenolic classes, flavanol monomers and hydroxycinnamic acids played an essential role in the formation of oxidation products. Interestingly, dihydrochalcones appeared to include precursors of some yellow compounds. Indeed, the yellow pigment phloretin xyloglucoside oxidation product (PXGOPj), derived from phloretin xyloglucoside, was clearly identified in apple juices as a xyloglucose analogue of the yellow pigment phloridzin oxidation product (POPj), previously characterized in a model solution by Le Guernevé et al. (Tetrahedron Lett. 2004, 45 (35), 6673-6677).
authors.affiliation: INRA UR 1268 Biopolymères Interactions et Assemblages, Equipe Polyphénols, Réactivité & Procédés, Domaine de la Motte, B.P. 35327, 35653 Le Rheu Cedex, France.
authors.forename: Erell
authors.initials: E
authors.lastname: Le Deun
authors.affiliation: INRA UR 1268 Biopolymères Interactions et Assemblages, Equipe Polyphénols, Réactivité & Procédés, Domaine de la Motte, B.P. 35327, 35653 Le Rheu Cedex, France.
authors.forename: Remmelt
authors.initials: R
authors.lastname: Van der Werf
authors.affiliation: INRA UR 1268 Biopolymères Interactions et Assemblages, Equipe Polyphénols, Réactivité & Procédés, Domaine de la Motte, B.P. 35327, 35653 Le Rheu Cedex, France.
authors.forename: Gildas
authors.initials: G
authors.lastname: Le Bail
authors.affiliation: INRA UR 1268 Biopolymères Interactions et Assemblages, Equipe Polyphénols, Réactivité & Procédés, Domaine de la Motte, B.P. 35327, 35653 Le Rheu Cedex, France.
authors.forename: Jean-Michel
authors.initials: JM
authors.lastname: Le Quéré
authors.affiliation: INRA UR 1268 Biopolymères Interactions et Assemblages, Equipe Polyphénols, Réactivité & Procédés, Domaine de la Motte, B.P. 35327, 35653 Le Rheu Cedex, France.
authors.forename: Sylvain
authors.initials: S
authors.lastname: Guyot
mesh_terms: D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D003116:Color; D005602:France; D005638:Fruit / Q000737:chemistry; D027845:Malus / Q000737:chemistry* / Q000145:classification; D013058:Mass Spectrometry / Q000379:methods*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D059808:Polyphenols
keywords: Malus domestica; dihydrochalcones; enzymatic browning; oxidation; tannins