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Determination of polyphenolic profiles of Basque cider apple varieties using accelerated solvent extraction
R M Alonso-Salces1, E Korta, A Barranco
1Department of Analytical Chemistry, Faculty of Sciences, Universidad del País Vasco/ Euskal Herriko Unibertsitatea, P.O. Box 644, E-48080 Bilbao, Spain.
Journal of Agricultural and Food Chemistry
|August 22, 2001
Abstract:
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.