Datos del Documento

Por favor, use este identificador para citar o enlazar este documento: https://ria.asturias.es/RIA/handle/123456789/922
Título : Phenolic Profile of Asturian (Spain) Natural Cider
Autor : Rodríguez Madrera, Roberto
Picinelli Lobo, Anna M.
Suárez Valles, Belén
Palabras clave : Polyphenols
Multivariate techniques
Fecha de publicación : 11-ene-2006
Editorial : American Chemical Society
Citación : Rodríguez Madreda, Roberto; Picinelli Lobo, Anna; Suárez Valles, Belén. Phenolic Profile of Asturian (Spain) Natural Cider. Journal of Agricultural and Food Chemistry. 2006; 54 (1): 120-124.
Resumen : 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.
URI : http://ria.asturias.es/RIA/handle/123456789/922
ISSN : 0021-8561
Aparece en las colecciones: Agroalimentación y Ganadería
Open Access DRIVERset

Archivos en este documento:
Fichero Tamaño Formato  
Archivo.pdf87.18 kBAdobe PDFVer/Abrir
Mostrar el registro Completo

Ver estadísticas del documento

Este documento está sujeto a una licencia Creative Commons: Licencia Creative Commons Creative Commons