High-performance liquid chromatography of the phenolic compounds in the juice of some French cider apple varieties

The phenolic compounds chlorogenic acid, p-coumaric acid, protocatechuic acid, (+)-catechin, (−)-epicatechin, phloridzin and di-, tri- and tetrameric procyanidins in apple juice were separated by reversed-phase high-performance liquid chromatography on a C 18 column using a methanol-dilute hydrochlo...

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Bibliographic Details
Published in:Journal of Chromatography A 1991-08, Vol.555 (1), p.125-136
Main Authors: Delage, Elisabeth, Bohuon, G., Baron, A., Drilleau, J.-F.
Format: Article
Language:English
Subjects:
apple juice
Biological and medical sciences
determination
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
high performance liquid chromatography
phenolic compounds
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Summary:The phenolic compounds chlorogenic acid, p-coumaric acid, protocatechuic acid, (+)-catechin, (−)-epicatechin, phloridzin and di-, tri- and tetrameric procyanidins in apple juice were separated by reversed-phase high-performance liquid chromatography on a C 18 column using a methanol-dilute hydrochloric acid solvent gradient. Absorbance ratios and UV spectrometry were used to identify the separated phenolic compounds and to check their purity.
ISSN:0021-9673
DOI:10.1016/S0021-9673(01)87172-7