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The phenolics of ciders. 1. Procyanidins

✍ Scribed by Andrew G. H. Lea; Colin F. Timberlake

Publisher
John Wiley and Sons
Year
1974
Tongue
English
Weight
439 KB
Volume
25
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The dimeric procyanidins, B2, B1 and B5, and two procyanidin trimers based on (‐)‐epicatechin were isolated from cider by column chromatography on Sephadex LH20 and counter‐current distribution between ethyl acetate and water. The concentrations of these and the other phenolic components in some experimental ciders were estimated by chromatographic separation on columns of Sephadex LH20 employing gradient elution from 20 to 100% methanol. Oxidation occurring during juice extraction markedly lowered the level of the polymeric procyanidins with consequent reduction in bitterness and astringency.

πŸ“œ SIMILAR VOLUMES

Estimation of the monomeric phenolics of
Estimation of the monomeric phenolics of ciders
✍ Geoffrey C. Whiting; Ronald A. Coggins πŸ“‚ Article πŸ“… 1975 πŸ› John Wiley and Sons 🌐 English βš– 318 KB

## Abstract A method is described for the separation and quantitative determination of the monomeric phenolics of ciders. These are fractionally eluted from a silica‐gel column with 2‐methylpropan‐2‐ol/chloroform mixtures of increasing 2‐methylpropan‐2‐ol content. The u.v. spectrum of each fraction