Determination of polyphenolic profiles of Basque cider apple varieties using accelerated solvent extraction

被引：65

作者：

Alonso-Salces, RM ^{[1
]}

Korta, E ^{[1
]}

Barranco, A ^{[1
]}

Berrueta, LA ^{[1
]}

Gallo, B ^{[1
]}

Vicente, F ^{[1
]}

机构：

[1] Univ Basque Country, Fac Ciencias, Dept Analyt Chem, Euskal Herriko Unibertsitatea, E-48080 Bilbao, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 08期

关键词：

cider apple; natural products; polyphenols; flavonoids; phenolic acids; accelerated solvent extraction; HPLC;

D O I：

10.1021/jf010021s

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Polyphenols in the peel and pulp of 15 Basque cider apple varieties were determined by accelerated solvent extraction followed by reversed phase high-performance liquid chromatography with diode array detection. It was observed that the polyphenolic composition in apple peel depended on varieties, whereas the main classes of phenolic compounds in apple pulp were flavan-3-ols and hydroxycinnamic acids in all cases, representing both together between 86 and 95% of total polyphenols assayed.

引用

页码：3761 / 3767

页数：7

共 52 条

[1]

ALONSOSALCES RM, 2001, UNPUB J CHROMATOGR

[2] PHENOLIC COMPOSITION AND BROWNING SUSCEPTIBILITY OF VARIOUS APPLE CULTIVARS AT MATURITY [J].