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High-performance liquid chromatography of the neutral phenolic compounds of low molecular weight in apple juice
- Suarez Valles, B., Santamaria Victorero, J., Mangas Alonso, J.J., Blanco Gomis, D.
- Journal of agricultural and food chemistry 1994 v.42 no.12 pp. 2732-2736
- apple juice, food analysis, phenolic compounds, high performance liquid chromatography
- The neutral phenolic compounds, (+)-catechin, (-)-epicatechin, flavan-3-ols polymers (procyanidins), phloridzin, phloretin xyloglucoside, and the flavonol glycosides (isoquercitrin, hyperin, quercitrin, avicularin, and rutin), in apple juice were extracted with ethyl acetate and separated and quantified by reversed-phase HPLC on a C18 column using an acidified water (pH 2.8)-methanol solvent gradient. A diode array detector was used to evaluate the separation and to identify the phenolic compounds. The recovery obtained for the flavanols and some dihydrochalcones ranged between 93% and 106%. On the contrary, the 30% recovery rate obtained for flavonols shows that ethyl acetate liquid-liquid extraction, usually employed in this type of study, is not recommended for the extraction of these last compounds.