Polyphenolic profile in cider and antioxidant power. (30th December 2014)

• Record Type: Journal Article
• Authors: Zuriarrain, Andoni; Zuriarrain, Juan; Puertas, Ana Isabel; Dueñas, María Teresa; Ostra, Miren; Berregi, Iñaki
• Is Part Of: Journal of the science of food and agriculture. Volume 95:Number 14(2015:Nov. 15)
• Page Start: 2931
• Page End: 2943
• Publication Date: 2014-12-30
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.7036
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" id="jsfa7036-abs-0001"> <title>Abstract</title> <sec id="jsfa7036-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p id="jsfa7036-para-0001">The aim of this work was to find the effect of polyphenolic compounds in Basque ciders on the following parameters: antioxidant activity, browning, protein‐precipitating capacity, turbidity and reduction potential. These five parameters are highly important, as they affect the taste, the visual aspect and the preservation of cider, and are mainly related to polyphenolic compounds.</p> </sec> <sec id="jsfa7036-sec-0002" sec-type="section"> <title>RESULTS</title> <p id="jsfa7036-para-0002">Procyanidin B1 and procyanidin B2 showed a significant positive effect on antioxidant activity. <italic>p</italic>‐Coumaric acid, (−)‐epicatechin and hyperin had a significant positive effect on protein‐precipitating capacity. Tyrosol had a significant negative effect on reduction potential.</p> </sec> <sec id="jsfa7036-sec-0003" sec-type="section"> <title>CONCLUSION</title> <p id="jsfa7036-para-0003">Procyanidin B1 and procyanidin B2 are the most powerful antioxidants in Basque cider, while <italic>p</italic>‐coumaric acid, (−)‐epicatechin and hyperin are those with greatest capacity to precipitate proteins. Ciders with higher tyrosol concentration will have less reduction potential and higher antioxidant reservoir. © 2014 Society of Chemical Industry</p> </sec> </abstract>