We express thanks to the Division of Food Science & Technology of the CSIR for their funding of the senior author's graduate study and to the University of California for research support and to the California Rare Fruit Growers, Inc. for assistance in planning the study.
Total Polyphenols in Apples and Ciders; Correlation with Chlorogenic Acid
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1458–1459, September 1990
How to Cite
CILLIERS, J.J.L., SINGLETON, V.L. and LAMUELA-RAVENTOS, R.M. (1990), Total Polyphenols in Apples and Ciders; Correlation with Chlorogenic Acid. Journal of Food Science, 55: 1458–1459. doi: 10.1111/j.1365-2621.1990.tb03957.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/7/90; revised 3/13/90; accepted 3/15/90
The chlorogenic and caffeic acid combined in apple juice cultivars and ciders correlated very well with total phenol content (P 0.001; r = 0.989; n = 22). The same correlation was found when analyzed strictly by cultivar (P 0.001; r = 0.986; n = 10). Analysis used automated Folin Ciocalteu (FC) colorimetry values for total phenols and reversed-phase HPLC (280 nm detection) for chlorogenic and caffeic acid before and after fermentation. Concentrations were between 8 and 1012 mg/L (as chlorogenic acid) in different cultivars. The total chlorogenic acid by HPLC represented only 6.2 to 10.7% of the total polyphenol (calculated as chlorogenic acid) by FC in the apple cultivars for all samples. Total peak areas correlated very well with total phenol content by FC (P 0.001; r = 0.994; n = 22).