The DOI matches its Crossref record; 15 of the 15 references it cites were found in a registry or an index.
Reversed-Phase HPLC following Thiolysis for Quantitative Estimation and Characterization of the Four Main Classes of Phenolic Compounds in Different Tissue Zones of a French Cider Apple Variety (Malus domestica Var. Kermerrien)
Abstract
Phenolic compounds, which are present in the epidermis zone, parenchyma zone, core zone, and seeds of fruit ( Malus domestica var. Kermerrien), were extracted from freeze-dried material by three successive solvent extractions. The dry methanol extract and the dry aqueous acetone extracts were analyzed using reversed-phase HPLC coupled with diode array detection following thiolysis to quantify phenolic compounds according to their classes (hydroxycinnamic acid derivatives, flavan-3-ols, flavonols, and dihydrochalcones). The method is suitable for the determination of the relative proportions of the different classes of polyphenols and provided information on the constitutive units and the average degree of polymerization of oligomeric and polymeric procyanidin structures. Results showed that procyanidins are the predominant phenolic constituents in cider apple fruits, much of them corresponding to highly polymerized structures. Keywords: Apple; phenolics; procyanidins; cider; HPLC; thiolysis
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Citations
Cites
Antimicrobial properties of tannins
Scalbert, A. (1991) · Phytochemistry · doi:10.1016/0031-9422(91)83426-l · Cited by 2,321
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Hulme, A. C. (1970) · Medical Entomology and Zoology · Cited by 1,670
Enzymatic browning reactions in apple and apple products
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Oligomeric and polymeric procyanidins from grape seeds
Prieur, C., Rigaud, J., Cheynier, V., & Moutounet, M. (1994) · Phytochemistry · doi:10.1016/s0031-9422(00)89817-9 · Cited by 564
Phenolic compounds and their changes in apples during maturation and cold storage
Burda, S., Oleszek, W., & Lee, C. Y. (1990) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00094a006 · Cited by 275
Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at Maturity
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Importance of phenolic compounds for the characterization of fruit juices
Fernandez de Simon, B., Perez-Ilzarbe, J., Hernandez, T., Gomez-Cordoves, C., & Estrella, I. (1992) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00021a012 · Cited by 196
Interaction of grape seed procyanidins with various proteins in relation to wine fining
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Self-citation
Cited by
Polyphenols: Food sources and bioavailability
Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/79.5.727 · Cited by 8,175
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Santos-Buelga, C., & Scalbert, A. (2000) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(20000515)80:7<1094::aid-jsfa569>3.0.co;2-1 · Cited by 1,258
Procyanidin content and variation in some commonly consumed foods
Hammerstone, J. F., Lazarus, S. A., & Schmitz, H. H. (2000) · The Journal of Nutrition · doi:10.1093/jn/130.8.2086s · Cited by 356
Metadata
- Authors
- Guyot, S., Marnet, N., Laraba, D., Sanoner, P., & Drilleau, J.-F.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1998-05-01
- Volume
- 46
- Issue
- 5
- Pages
- 1698-1705
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2054518281
- Cited by
- 313
- References
- 15
- FWCI
- 4.40
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Reversed-Phase HPLC following Thiolysis for Quantitative Estimation and Characterization of the Four Main Classes of Phenolic Compounds in Different Tissue Zones of a French Cider Apple Variety (Malus domestica Var. Kermerrien). https://app.cochat.ai/papers/10.1021/jf970832p
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- Guyot, S., Marnet, N., Laraba, D., Sanoner, P., & Drilleau, J.-F. (1998). Reversed-Phase HPLC following Thiolysis for Quantitative Estimation and Characterization of the Four Main Classes of Phenolic Compounds in Different Tissue Zones of a French Cider Apple Variety (Malus domestica Var. Kermerrien). Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf970832p
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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