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

Volumn 46, Issue 5, 1998, Pages 1698-1705

  Guyot, Sylvain ^a   Marnet, Nathalie ^a   Laraba, Djamel ^b   Sanoner, Philippe ^a   Drilleau, Jean François ^a  

^a CEMAGREF   (France)

^b Universite Mentouri Constantine   (Algeria)

Author keywords

Apple; Cider; HPLC; Phenolics; Procyanidins; Thiolysis

Indexed keywords

MALUS X DOMESTICA;

EID: 0001171808     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970832p     Document Type: Article

References (34)

1. Amiot, M. J.; Tacchini, M.; Aubert, S.; Nicolas, J. Phenolic composition and browning susceptibility of various apple cultivars at maturity. J. Food Sci. 1992, 57, 958-962.
2. Brugirard, A.; Tavernier, J. Les matières tannoïdes dans les cidres et les poirés. Ann. Technol. Agric. 1952, 3, 311-343.
3. Burda, S.; Oleszek, W.; Lee, C. Y. Phenolic compounds and their changes in apples during maturation and storage. J. Agric. Food Chem. 1990, 38, 945-948.
4. Cheynier, V.; Ricardo da Silva, J. M. Oxidation of grape procyanidins in model solutions containing trans-caffeoyltartaric acid and polyphenol oxidase. J. Agric. Food Chem. 1991, 39, 1047-1049.
5. Delage, E.; Bohuon, G.; Baron, A.; Drilleau, J. F. High-performance liquid chromatography of the phenolic compounds in the juice of some french cider apple varieties. J. Chromatogr. 1991, 555, 125-136.
6. Dietrich, H.; Wucherpfenning, K.; Maier, G. Lassen sich apfelasfte mit polyphenoloxidasen gegen nachtrubungen stabilisieren. Fluess. Obst 1990, 57, 68-73.
7. Durkee, A. B.; Poapst, P. A. Phenolic constituents in core tissues and ripe seed of McIntosch apple. J. Agric. Food Chem. 1965, 13, 137-139.
8. Fernandez de Simon, B.; Perez-Ilzarbe, J.; Hernandez, T.; Gomez-Cordoves, C.; Estrella, I. Importance of phenolic compounds for the characterization of fruit juices. J. Agric. Food Chem. 1992, 40, 1531-1535.
9. Feucht, W.; Treutter, D.; Christ, E. The precise localization of catechins and proanthocyanidins in the protective layers around fungal infection. Z. Pflanzenkrankh. Pflanzenschutz 1992, 99 (4), 404-413.
10. Guyot, S.; Doco, T.; Souquet, J. M.; Moutounet, M.; Drilleau J. F. Characterisation of highly polymerised procyanidins in cider apple (Malus domestica var. Kermerrien) skin and pulp. Photochemistry 1997, 44, 351-357.
11. Herrmann, K. Die phenolischen inhaltsstoffe des obstes. I. Bischerige kenntnisse uber vorkommen, gehalte sowie Veranderungen wahrend des fruchtwachstums. Lebensm. Unters. Forsch. 1973, 151, 41-51.
12. Jaworski, A. W.; Lee, C. Y. Fractionation and HPLC determination of grape phenolics. J. Agric. Food Chem. 1987, 35, 257-259.
13. Lea, A. G. H. Reversed-phase high-performance liquid chromatography of procyanidins and other phenolics in fresh and oxidising apple juices using a pH shift technique. J. Chromatogr. 1982, 238, 253-257.
14. Lea, A. G. H. Bitterness and astringency: the procyanidins of fermented apple ciders. In Bitteness in Food and Beverages; Roussef, R. L., Ed.; Elsevier: New York, 1990; Chapter 7, pp 123-143.
15. Macheix, J. J.; Fleuriet, A.; Billot, J. In Fruits Phenolics; CRC Press: Boca Raton, FL, 1994; p 274.
16. Mangas, J. J.; Suarez, B.; Picinelli, A.; Blanco, D.; Delage, E.; Drilleau, J. F. Solid-phase extraction and HPLC determination of phenolic compounds of low molecular weight in cider apple juice. In Polyphenols 94-17th International Conference on Polyphenols - Palma de Mallorca (Spain); Brouillard, R., Jay, M., Scalbert, A. Eds.; INRA: Paris, 1995; p 473.
17. Matthews, S.; Mila, I.; Scalbert, A.; Pollet, C.; Lapierre, C.; Hervé du Penhoat, C. L. M.; Rolando, C.; Donnelly, D. M. X. Method for estimation of proanthocyanidins based on their acid depolymerization in the presence of nucleophiles. J. Agric. Food Chem. 1997, 45 (4), 1195-1201.
18. Monties, B. Nature et propriétés chimiques des principaux polyphenols de la pomme. Physiol. Veg. 1966, 8, 49-73.
19. Murata, M.; Tsurutani, M.; Tomita, M.; Homma, S.; Kaneko, K. Relationship between apple ripening and browning: changes in polyphenol content and polyphenol oxidase. J. Agric. Food Chem. 1995, 43, 1115-1121.
20. 1H-NMR spectroscopy. Eur. J. Biochem. 1994, 219, 923-935.
21. Nicolas, J. J.; Richard-Forget, F. C.; Goupy, P. M.; Amiot, M. J.; Aubert, S. Y. Enzymatic browning reaction in apple and apple products. Crit. Rev. Food Sci. Nutr. 1994, 34, 109-157.
22. Oleszek, W.; Lee, C. Y.; Jaworski, A. W.; Price, K. R. Identification of some phenolic compounds in apples. J. Agric. Food Chem. 1988, 36, 430-432.
23. Oszmianski, J.; Lee, C. Y. Enzymatic oxidative reaction of catechin and chlorogenic acid in a model system. J. Agric. Food Chem. 1990, 38, 1202-1204.
24. Porter, L. J.; Hrstich, L. N.; Chan, B. G. The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochemistry 1986, 25, 223-230.
25. Prieur. C.; Rigaud, J.; Cheynier, V.; Moutounet, M. Oligomeric land polymeric procyanidins from grape seeds. Phytochemistry 1994, 36, 781-784
26. Ricardo Ha Silva, J. M.; Cheynier, V.; Souquet, J. M., Moutounet, M.; Cabanis, J. C.; Bourzeix, M. Interaction of grape seeds procyanidins with various proteins in relation to wine fining. J Sci. Food Agric. 1991, 57, 111-125.
27. Rigaud, J.; Perez-Ilzarbe, J.; Ricardo da Silva, J. M.; Cheynier, V. Micromethod for identification of proanthocyanidin using thiolysis monitored by high-performance liquid chromatography. J. Chromatogr. 1991, 40, 401-405.
28. Rigaud, J.; Escribano-Bailon, M. T.; Prieur, C.; Souquet, J. M.; Cheynier, V. Normal-phase high-performance liquid chromatographic separation of procyanidins from cacao beans and grape seeds. J. Chromatogr. A 1993, 654, 255-260.
29. Scalbert, A. Antimicrobial properties of tannins. Phytochemistry 1991, 30 (12), 3875-3883.
30. Scalbert, A. Quantitative methods for the estimation of tannins in plant tissues. In Plant Polyphenols. Synthesis, Properties and Significance; Hemingway, R. W., Laks, P. E., Eds.; Plenum Press: New York, 1992; p 269.
31. Thompson, R. S.; Jacques, D.; Haslam, E.; Tanner, R. N. J. Plant proanthocyanidins. Part I. Introduction; the isolation, structure, and distribution in nature of plant procyanidins. J. Chem. Soc., Perkin Trans: 1 1972, 1387-1399.
32. Van Buren, J. Fruit phenolics. In The Biochemistry of Fruits and Their Products; Hulme, A. C., Ed.; Academic Press: London, 1970; pp 269-304.
33. Van Buren, J. P. Causes and prevention of turbidity in apple juice. In Processed Apple Products; Downing, D. L., Ed.; AVI Book: New York, 1989; pp 97-120.
34. Whiting, G. C.; Coggins, R. A. Estimation of the monomeric phenolics of ciders. J. Sci. Food Agric. 1975, 26, 1833-1838.