Marks, S.C., Mullen, W. and Crozier, A. (2007) Flavonoid and hydroxycinnamate profiles of English apple ciders. Journal of Agricultural and Food Chemistry, 55, pp. 8723-8730. (doi: 10.1021/jf071155u)
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Publisher's URL: http://dx.doi.org/10.1021/jf071155u
Abstract
Seventeen phenolic compounds in 23 English apple ciders were identified and quantified by HPLC-PDA-MS2. 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.
| Item Type: | Articles |
|---|---|
| Keywords: | Cider; procyanidins; flavonoids; hydroxycinnamates; HPLC-PDA-MS2 |
| Status: | Published |
| Refereed: | Yes |
| Glasgow Author(s) Enlighten ID: | Mullen, Dr Bill and Crozier, Professor Alan |
| Authors: | Marks, S.C., Mullen, W., and Crozier, A. |
| Subjects: | Q Science > QH Natural history > QH301 Biology Q Science > QD Chemistry |
| College/School: | College of Medical Veterinary and Life Sciences |
| Research Group: | Plant Products and Human Nutrition |
| Journal Name: | Journal of Agricultural and Food Chemistry |
| Publisher: | ACS Publications |
| ISSN: | 0021-8561 |
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