Web2. feb 2014 · The antioxidant capacity of ciders can be accurately determined by DPPH and ABTS assays. Both methods are fast, simple and useful. Optimized proper reaction time and reagent to analyte excess are crucial . Total phenolic composition determined on the Folin-Ciocalteau assay was useful to predict the antioxidant activity of ciders. Web14. apr 2024 · The utilization of phenolic compounds from wine wastes as a source of biologically active compounds has attracted the attention of many researchers focusing on grape seeds, grape skins and pomace [1,2,3,4,5,6].For example, flavonoids are attracting great interest due to their good antioxidant, antimicrobial, antiviral and antifungal …
Pectin from Fruit- and Berry-Juice Production by-Products ...
Web15. dec 2009 · Eleven different cider apple pomaces (six single-cultivar and five from the cider-making industry) have been analysed for low molecular phenolic profiles and … Web1. aug 2008 · Fourteen phenolic compounds present in apples can be categorized into five groups: chlorogenic, neochlorogenic and p- coumaroylquinic acid (hydroxycinnamic acids); catechin, epicatechin, procyanidins B1 and B2 (procyanidins/flavan-3-ols); quercetin 3-galactoside, -glucoside, -xyloside, -arabinoside and -rhaminoside (flavonols); … can iced carrot cake be frozen
Phenolic and antioxidant composition of by-products from the …
WebAmong the twelve phenols identified in cider samples, chlorogenic acid and caffeic acid were the dominating ones. Variation in the sensory properties of ciders was dependent on the physicochemical composition of the apples used. Key words: Apple variety, cider, phenolic compounds, sensory properties. Introduction WebThe phenolic composition of eleven apple genotypes was determined in the flesh and peel by high performance liquid chromatography (HPLC), total phenolic content (TPC) by the … Web7. sep 2024 · Analytical methods are also used to determine the phenolic composition and total phenolic content of ciders as an indicator of cider quality [ 4, 19 ]. Phenolic compounds are responsible for organoleptic properties, such as flavour, colour, and mouthfeel in wine and cider [ 6, 20, 21, 22 ]. can inswing door be used for outswing