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Cited by 469

The DOI matches its Crossref record; 13 of the 13 references it cites were found in a registry or an index.

Quantitation of Polyphenols in Different Apple Varieties

Vrhovsek, Urska, Rigo, Adelio, Tonon, Diego, Mattivi, Fulvio·2004·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf049317z
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Abstract

Forty-one apple samples, representing eight of the most widely cultivated varieties in western Europe, were collected in Trentino, Italy. Samples were extracted from fresh fruit with a mixture of acetone/water to achieve a good extraction of polyphenols, including proanthocyanidin oligomers which were analyzed by normal-phase HPLC. Up to 20 compounds including catechin, epicatechin, B2 procyanidin, hydroxycinnamates, flavonols, anthocyanins, and dihydrochalcones were analyzed by reversed-phase HPLC and LC-MS. Total polyphenol content was independently measured with an optimized Folin-Ciocalteu assay. The mean content of total polyphenols lay between 66.2 and 211.9 mg/100 g of FW depending on the variety. With chromatographic analysis, it was possible to explain the whole amount of total polyphenols measured by the FC assay. Flavanols (catechin and proanthocyanidins) are the major class of apple polyphenols (71-90%), followed by hydroxycinnamates (4-18%), flavonols (1-11%), dihydrochalcones (2-6%), and in red apples anthocyanins (1-3%).

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Metadata

Authors
Vrhovsek, U., Rigo, A., Tonon, D., & Mattivi, F.
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2004-09-28
Volume
52
Issue
21
Pages
6532-6538
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf049317z
OpenAlex
W1977161075
Cited by
469
References
13
FWCI
5.49
Type
journal article
Language
en
Open access
closed

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