Detection of phenolic oxidation products in cider apple juice by high‐performance liquid chromatography electrospray ionisation ion trap mass spectrometry
- 24 March 2004
- journal article
- research article
- Published by Wiley in Rapid Communications in Mass Spectrometry
- Vol. 18 (9), 939-943
- https://doi.org/10.1002/rcm.1430
Abstract
Juice was prepared from cider apples of the cultivar “Kermerrien” under oxidative conditions. After isolation by solid-phase extraction, the phenolic fraction was subjected to high-performance liquid chromatography/electrospray ionisation mass spectrometry. SIM scans were performed at m/z values obtained in model solutions. The oxidation products, resulting from coupling between a molecule of caffeoylquinic acid and caffeoylquinic acid, catechin or dimeric flavan-3-ol, were detected. Copyright © 2004 John Wiley & Sons, Ltd.Keywords
This publication has 27 references indexed in Scilit:
- Comparative Study of the Products of the Peroxidase-Catalyzed and the Polyphenoloxidase-Catalyzed (+)-Catechin Oxidation. Their Possible Implications in Strawberry (Fragaria×ananassa) Browning ReactionsJournal of Agricultural and Food Chemistry, 2002
- 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, 1998
- The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drinkFood Chemistry, 1997
- Evolution of Chlorogenic Acid o-Quinones in Model SolutionsPublished by American Chemical Society (ACS) ,1995
- Enzymatic browning reactions in apple and apple productsCritical Reviews in Food Science and Nutrition, 1994
- Enzymic oxidation of phloretin glucoside in model systemJournal of Agricultural and Food Chemistry, 1991
- Polyphenoloxidase from apple, partial purification and some propertiesPhytochemistry, 1989
- Oxidation of Grape Juice Phenolic Compounds in Model SolutionsJournal of Food Science, 1988
- Identification of some phenolic compounds in applesJournal of Agricultural and Food Chemistry, 1988
- Oxydative Kupplung von Phenolen, II1) Konstitution und Bildungsmechanismus des Dehydro-dicatechins AEuropean Journal of Organic Chemistry, 1969