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Flavonoid and hydroxycinnamate profiles of english apple ciders.
J Agric Food Chem. 2007 Oct 17; 55(21):8723-30.JA

Abstract

Seventeen phenolic compounds in 23 English apple ciders were identified and quantified by HPLC-PDA-MS (2). The total phenolic content of the ciders varied greatly ranging from 44 to 1559 mg/L. Four groups of compounds were identified, flavan-3-ols, hydroxycinnamates, flavonols, and dihydrochalcones. Hydroxycinnamates were the predominant group of phenolics in the majority of the ciders. Procyanidins were analyzed by HPLC after thiolysis, and total procyanidin content ranged from 8 to 722 mg/L and an average degree of polymerization of 2.5-3.5. This investigation of a wide range of ciders has shown a substantial variation in the profile and quantity of the phenolics. The analysis of single variety ciders highlighted the importance of using an apple cultivar with a high phenolic content to produce a phenolic-rich cider. Adaptations to the cider-making process could be used to increase the phenolic content with potential health benefits.

Authors+Show Affiliations

Marks SC
Plant Products and Human Nutrition Group, Graham Kerr Building, Division of Environmental and Evolutionary Biology, Institute of Biomedical and Life Sciences, University of Glasgow, Glasgow, G12 8QQ, UK. a.crozier@bio.gla.ac.uk
Mullen W
No affiliation info available
Crozier A
No affiliation info available

MeSH

BeveragesChromatography, High Pressure LiquidCoumaric AcidsFlavonoidsFruitMalusProanthocyanidins

Pub Type(s)

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

Language

eng

PubMed ID

17867635

Citation

Marks, Serena C., et al. "Flavonoid and Hydroxycinnamate Profiles of English Apple Ciders." Journal of Agricultural and Food Chemistry, vol. 55, no. 21, 2007, pp. 8723-30.
Marks SC, Mullen W, Crozier A. Flavonoid and hydroxycinnamate profiles of english apple ciders. J Agric Food Chem. 2007;55(21):8723-30.
Marks, S. C., Mullen, W., & Crozier, A. (2007). Flavonoid and hydroxycinnamate profiles of english apple ciders. Journal of Agricultural and Food Chemistry, 55(21), 8723-30.
Marks SC, Mullen W, Crozier A. Flavonoid and Hydroxycinnamate Profiles of English Apple Ciders. J Agric Food Chem. 2007 Oct 17;55(21):8723-30. PubMed PMID: 17867635.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Flavonoid and hydroxycinnamate profiles of english apple ciders. AU - Marks,Serena C, AU - Mullen,William, AU - Crozier,Alan, Y1 - 2007/09/15/ PY - 2007/9/18/pubmed PY - 2007/12/6/medline PY - 2007/9/18/entrez SP - 8723 EP - 30 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 21 N2 - Seventeen phenolic compounds in 23 English apple ciders were identified and quantified by HPLC-PDA-MS (2). The total phenolic content of the ciders varied greatly ranging from 44 to 1559 mg/L. Four groups of compounds were identified, flavan-3-ols, hydroxycinnamates, flavonols, and dihydrochalcones. Hydroxycinnamates were the predominant group of phenolics in the majority of the ciders. Procyanidins were analyzed by HPLC after thiolysis, and total procyanidin content ranged from 8 to 722 mg/L and an average degree of polymerization of 2.5-3.5. This investigation of a wide range of ciders has shown a substantial variation in the profile and quantity of the phenolics. The analysis of single variety ciders highlighted the importance of using an apple cultivar with a high phenolic content to produce a phenolic-rich cider. Adaptations to the cider-making process could be used to increase the phenolic content with potential health benefits. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17867635/Flavonoid_and_hydroxycinnamate_profiles_of_english_apple_ciders_ L2 - https://doi.org/10.1021/jf071155u DB - PRIME DP - Unbound Medicine ER -