Polyphenolic profile in cider and antioxidant power. (30th December 2014) - Zuriarrain, Andoni
Abstract BACKGROUND 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. RESULTS Procyanidin B1 and procyanidin B2 showed a significant positive effect on antioxidant activity. p‐Coumaric acid, (−)‐epicatechin and hyperin had a significant positive effect on protein‐precipitating capacity. Tyrosol had a significant negative effect on reduction potential. CONCLUSION Procyanidin B1 and procyanidin B2 are the most powerful antioxidants in Basque cider, while p‐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