Polyphenolic profile in cider and antioxidant power

Area of Science:

• Food Chemistry
• Analytical Chemistry
• Enology

Background:

• Polyphenolic compounds are key to cider quality, influencing taste, appearance, and shelf-life.
• Key parameters affected by polyphenols include antioxidant activity, browning, protein-precipitating capacity, turbidity, and reduction potential.

Purpose of the Study:

• To investigate the specific effects of various polyphenolic compounds in Basque ciders.
• To quantify the impact of these compounds on critical quality parameters.

Main Methods:

• Analysis of polyphenolic composition in Basque ciders.
• Assessing the correlation between specific compounds and measured quality parameters.

Main Results:

• Procyanidin B1 and B2 significantly enhance antioxidant activity.
• p-Coumaric acid, (-)-epicatechin, and hyperin positively influence protein-precipitating capacity.
• Tyrosol demonstrates a negative correlation with reduction potential.

Conclusions:

• Procyanidin B1 and B2 are identified as primary antioxidants in Basque cider.
• p-Coumaric acid, (-)-epicatechin, and hyperin are crucial for protein precipitation.
• Higher tyrosol levels correlate with reduced potential and increased antioxidant capacity.