The phenolics of ciders. 1. Procyanidins

Abstract

The dimeric procyanidins, B2, B1 and B5, and two procyanidin trimers based on (-)-epicatechin were isolated from cider by column chromatography on Sephadex LH20 and counter-current distribution between ethyl acetate and water. The concentrations of these and the other phenolic components in some experimental ciders were estimated by chromatographic separation on columns of Sephadex LH20 employing gradient elution from 20 to 100% methanol. Oxidation occurring during juice extraction markedly lowered the level of the polymeric procyanidins with consequent reduction in bitterness and astringency.

Liquid chromatographic method for quantifying polyphenols in ciders by direct injection

“…These differences are attributable to multitude of variables such as apple variety used, cultivation conditions, climatology, processed and fermentation technology used and maturation and aging. Spanish natural cider is dry and acidic with a balanced aroma described by fresh, while French ciders are characterised by sweeter, tannic and applelike flavours, whereas English ciders are carbonated products, with varying degrees of sweetness and an alcoholic proof, being and the flavour generally smoother compared with that described 30 years ago [25,26,45,46].…”

The Contribution of Fruit and Vegetable Consumption to Human Health

“…There are six classes of polyphenols in apple fruit (Thompson and others 1972;Lea and Timberlake 1974;Whiting and Coggins 1975a, b;Lea 1978;Oleszek and others 1988;Spanos and others 1990). The anthocyanins and flavonol glycosides are mainly found in the skin.…”

Analysis of polyphenols in apple products

“…Polyphenols are important components in fruit product technology, because of their contribution to flavour [1,2] and their involvement in colour changes that occur during processing, such as browning [3][4][5], or in the formation of hazes and sediments [3]. Knowledge of the phenolic compounds in fruits and the factors that affect the quantities in which they are found are relevant from an industrial point of view.…”