Open Access Repository

A comparison of laboratory analysis methods for total phenolic content of cider

Downloads

Downloads per month over past year

Way, ML, Jones, JE ORCID: 0000-0002-9137-5486, Nichols, DS ORCID: 0000-0002-8066-3132, Dambergs, RG and Swarts, ND ORCID: 0000-0002-4527-7658 2020 , 'A comparison of laboratory analysis methods for total phenolic content of cider' , Beverages, vol. 6, no. 3 , pp. 1-11 , doi: 10.3390/beverages6030055.

[img]
Preview
PDF
142765 - A comp...pdf | Download (449kB)

| Preview

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 different 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.

Item Type: Article
Authors/Creators:Way, ML and Jones, JE and Nichols, DS and Dambergs, RG and Swarts, ND
Keywords: apple, Folin-Ciocalteu, Somers, spectrophotometric, UPLC, apple variety, cider, beverages
Journal or Publication Title: Beverages
Publisher: MDPI
ISSN: 2306-5710
DOI / ID Number: 10.3390/beverages6030055
Copyright Information:

Copyright 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

Related URLs:
Item Statistics: View statistics for this item

Actions (login required)

Item Control Page Item Control Page
TOP