ScholarLens Back to search
1990•Journal of Food ScienceRequires access

Total Polyphenols in Apples and Ciders; Correlation with Chlorogenic Acid

Johannes J. L. Cilliers, Vernon L. Singleton, Rosa M. Lamuela‐Raventós

Open publisher page 38 citations

Abstract

ABSTRACT 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).

About this research paper

What this paper is about

ABSTRACT 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).

Why it matters

OpenAlex reports 38 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

ABSTRACT 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).

Key concepts: Chlorogenic acid, Caffeic acid, Chemistry, Polyphenol, Cultivar, Colorimetry, Food science, Phenols

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Total Polyphenols in Apples and Ciders; Correlation with Chlorogenic Acid — Research Paper | ScholarLens