Abstract
In this work we have determined the variations in the composition of phenolic compounds of natural peach and apple juice with different thermal and enzymatic treatments. The following phenolic compounds were identified and quantified in samples of treated and untreated fruit juices: cinnamic acids (caffeic, p-coumaric and ferulic acids), cinnamic derivatives (chlorogenic and p-coumarylquinic acids and feruloylglucose), flavonols (quercetin glycosides), dihydrochalcones (phloretin glycosides), flavan-3-ols [(+)-catechin and (−)-epicatechin], and procyanidins (dimer B2, trimer C1 and tetramer T4). Furfural derivatives, compounds widely used as indicators of prior thermal treatment, were also studied using these samples. The results indicate that the different processes tested gave rise to a series of changes in composition that may make it possible to identify the type of treatment employed on the basis of the composition of phenolic compounds in the fruit juices.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
Author information
Authors and Affiliations
Additional information
Received: 18 March 1996
Rights and permissions
About this article
Cite this article
Hernandez, T., Auśn, N., Bartolomé, B. et al. Variations in the phenolic composition of fruit juices with different treatments. Z Lebensm Unters Forsch 204, 151–155 (1997). https://doi.org/10.1007/s002170050052
Issue Date:
DOI: https://doi.org/10.1007/s002170050052