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Phenolic profile of Asturian (Spain) natural cider.
J Agric Food Chem. 2006 Jan 11; 54(1):120-4.JA

Abstract

The polyphenolic composition of natural ciders from the Asturian community (Spain), during 2 consecutive years, was analyzed by RP-HPLC and the photodiode-array detection system, without previous extraction (direct injection). A total of 16 phenolic compounds (catechol, tyrosol, protocatechuic acid, hydrocaffeic acid, chlorogenic acid, hydrocoumaric acid, ferulic acid, (-)-epicatechin, (+)-catechin, procyanidins B2 and B5, phloretin-2'-xyloglucoside, phloridzin, hyperin, avicularin, and quercitrin) were identified and quantified. A fourth quercetin derivative, one dihydrochalcone-related compound, two unknown procyanidins, three hydroxycinnamic derivatives, and two unknown compounds were also found. Among the low-molecular-mass polyphenols analyzed, hydrocaffeic acid was the most abundant compound, representing more than 80% of the total polyphenolic acids. Procyanidins were the most important family among the flavonoid compounds. Discriminant analysis was allowed to correctly classify more than 93% of the ciders, according to the harvest year; the most discriminant variables were an unknown procyanidin and quercitrin.

Authors+Show Affiliations

Servicio Regional de Investigación y Desarrollo Agroalimentario, E-33300 Villaviciosa, Spain. rrodriguez@serida.orgNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16390187

Citation

Rodríguez Madrera, Roberto, et al. "Phenolic Profile of Asturian (Spain) Natural Cider." Journal of Agricultural and Food Chemistry, vol. 54, no. 1, 2006, pp. 120-4.
Rodríguez Madrera R, Picinelli Lobo A, Suárez Valles B. Phenolic profile of Asturian (Spain) natural cider. J Agric Food Chem. 2006;54(1):120-4.
Rodríguez Madrera, R., Picinelli Lobo, A., & Suárez Valles, B. (2006). Phenolic profile of Asturian (Spain) natural cider. Journal of Agricultural and Food Chemistry, 54(1), 120-4.
Rodríguez Madrera R, Picinelli Lobo A, Suárez Valles B. Phenolic Profile of Asturian (Spain) Natural Cider. J Agric Food Chem. 2006 Jan 11;54(1):120-4. PubMed PMID: 16390187.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic profile of Asturian (Spain) natural cider. AU - Rodríguez Madrera,Roberto, AU - Picinelli Lobo,Anna, AU - Suárez Valles,Belén, PY - 2006/1/5/pubmed PY - 2006/2/24/medline PY - 2006/1/5/entrez SP - 120 EP - 4 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 1 N2 - The polyphenolic composition of natural ciders from the Asturian community (Spain), during 2 consecutive years, was analyzed by RP-HPLC and the photodiode-array detection system, without previous extraction (direct injection). A total of 16 phenolic compounds (catechol, tyrosol, protocatechuic acid, hydrocaffeic acid, chlorogenic acid, hydrocoumaric acid, ferulic acid, (-)-epicatechin, (+)-catechin, procyanidins B2 and B5, phloretin-2'-xyloglucoside, phloridzin, hyperin, avicularin, and quercitrin) were identified and quantified. A fourth quercetin derivative, one dihydrochalcone-related compound, two unknown procyanidins, three hydroxycinnamic derivatives, and two unknown compounds were also found. Among the low-molecular-mass polyphenols analyzed, hydrocaffeic acid was the most abundant compound, representing more than 80% of the total polyphenolic acids. Procyanidins were the most important family among the flavonoid compounds. Discriminant analysis was allowed to correctly classify more than 93% of the ciders, according to the harvest year; the most discriminant variables were an unknown procyanidin and quercitrin. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16390187/Phenolic_profile_of_Asturian__Spain__natural_cider_ L2 - https://doi.org/10.1021/jf051717e DB - PRIME DP - Unbound Medicine ER -