Abstract
Total phenolic content is widely accepted as a key measure of quality for cider. Apple juice and cider, made from six apple varieties including dessert and cider apples, were analysed for total phenolics using three dierent methods: (a) the Folin-Ciocalteu method, (b) the Somers method (a spectrophotometric method developed specifically for wine), and (c) ultra-performance liquid chromatography (UPLC) as a benchmark test. Of these approaches, the Somers method had the strongest correlation with UPLC with an R2 value of 0.99, whilst the Folin-Ciocalteu correlated with
UPLC with an R2 value of 0.89. The Folin-Ciocalteu method also had a strong positive correlation with the Somers approach with an R2 value of 0.91. Correlations between methods were strongest for apple varieties that were naturally high in phenolic content. These results highlight the potential
of the Somers method to rapidly, inexpensively, and accurately report the total phenolic content of apple juice and ciders made from dessert and cider apple varieties.
UPLC with an R2 value of 0.89. The Folin-Ciocalteu method also had a strong positive correlation with the Somers approach with an R2 value of 0.91. Correlations between methods were strongest for apple varieties that were naturally high in phenolic content. These results highlight the potential
of the Somers method to rapidly, inexpensively, and accurately report the total phenolic content of apple juice and ciders made from dessert and cider apple varieties.
| Original language | English |
|---|---|
| Article number | 55 |
| Pages (from-to) | 1-11 |
| Number of pages | 11 |
| Journal | Beverages |
| Volume | 6 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 07 Sept 2020 |