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The reactivity of the (−)-epicatechin structure towards caffeoylquinic acid o-quinones was studied in an apple juice model solution. The approach consisted in considering separately the reactivities of the two phenolic moieties of an (−)-epicatechin molecule: phloroglucinol and 4-methylcatechol were chosen to represent A- and B-rings, respectively. The oxidation products were characterised by RP-HPLC...
Aspergillus fumigatus was able to grow on apple-purified procyanidins (PCs). PCs concentration decreased 30% over the first 60h of liquid fermentation. The mean degree of polymerization (DPn) of apple-purified PCs increased from 8 to 15 during the fermentation. A fungal enzyme extract from the liquid fermentation was used to study procyanidin B2 [(−)-epicatechin-(4β-8)-(−)-epicatechin] degradation...
Total polyphenol contents, estimated by Folin–Ciocalteu method, and CIELab chromatic parameters were determined in Basque and French ciders with the aim of developing a classification system to confirm the authenticity of ciders. A preliminary study of data structure was performed by a multivariate data analysis using chemometric techniques such as cluster analysis and principal component analysis...
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