Polyphenolic compositions of Basque natural ciders: A chemometric study

Polyphenolic profile in cider and antioxidant power

“…The polyphenolic compounds determined were the most habitual in Basque musts and ciders: Hydroxycinammic acids: caffeic acid, chlorogenic acid, p ‐coumaric acid, 4‐ p ‐coumaroylquinic acid, hydrocaffeic acid and ( trans )‐ferulic acid. Flavan‐3‐ols: (+)‐catechin, (−)‐epicatechin, procyanidin B1, procyanidin B2 and procyanidin B5. Dihydrochalcones: phloretin 2′‐ O ‐xyloglucoside and phloridzin. Flavonols: avicularin, hyperin (or hyperoside), isoquercitrin and quercitrin. …”

“…The polyphenolic compounds determined were the most habitual in Basque musts and ciders: 15,16 • Hydroxycinammic acids: caffeic acid, chlorogenic acid, p-coumaric acid, 4-p-coumaroylquinic acid, hydrocaffeic acid and (trans)-ferulic acid. Besides, we determined the benzoic acids gallic acid, p-hydroxybenzoic acid and protocatechuic acid as well as the volatile phenols catechol and tyrosol, which are determined by many authors.…”

Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity

“…The application of chemometric tools (Alonso-Salces et al, 2006;Arvanitoyannis et al, 1999;Chia-Hui and Zhi-Kai, 2005;Downey et al, 2003;Forina et al, 2004;Kamimura et al, 2000;Woodcock et al, 2007) for characterisation, determination of geographic origin and quality control of food products has recently become a very active research area. Some authors have attempted to use these tools to classify plant foods based on their profile of antioxidant compounds.…”

New features on the fragmentation and differentiation of C‐glycosidic flavone isomers by positive electrospray ionization and triple quadrupole mass spectrometry

“…1 Apart from their beneficial properties in food which has conferred on them a relevant role as nutraceuticals, 2 polyphenols are chemotaxonomic markers due to their specificity and ubiquity, and they have proven to be chemical markers for food authentication. [3][4][5] Flavonoids exhibit a huge variety of structures in nature, being usually present as O-and/or C-glycosides. An interesting group is composed of C-glycosides, which are common in flowering plants and can be found at appreciable concentration levels in certain species of several families (i.e.…”