Antioxidant activity and phenolic profiles of ciders from the Basque Country

• DOI: 10.1016/j.fbio.2021.100887
• Publication Date: 2021-02-17T18:40:26Z
• Authors: Andoni Zuriarrain...; Juan Zuriarrain; Maider Vidal; María Teresa Dueñas; Iñaki Berregi
• Keywords: Phloretin; Chlorogenic Acid; Browning

The contribution of the individual polyphenols Basque cider to antioxidant activity and browning has been determined. Nineteen monovarietal musts were obtained using different varieties apples throughout three seasons. Fermentation these was monitored 4 or 5 samplings, until their transformation into cider. Partial least squares regression done relate with parameters studied. which contributed most chlorogenic acid, 4-p-coumaroylquinic (−)-epicatechin, phloretin 2′-O-xyloglucoside isoquercitrine. main contributors acid 2′-O-xyloglucoside. ciders compared that other beverages, concluding it similar red wines greater than orange juices.