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Evolution of polyphenols and organic acids during the fermentation of apple cider
Author(s) -
Ye Mengqi,
Yue Tianli,
Yuan Yahong
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6639
Subject(s) - chemistry , fermentation , polyphenol , protocatechuic acid , chlorogenic acid , food science , caffeic acid , quinic acid , malic acid , gallic acid , organic acid , ferulic acid , citric acid , succinic acid , lactic acid , biochemistry , bacteria , biology , genetics , antioxidant
BACKGROUND Polyphenols and organic acids are important constitutes in the cider because they greatly contribute to organoleptic quality. The determination of their changes is important for monitoring the fermentation process for purposes of quality control. In this study, the evolution of polyphenols and organic acids was monitored throughout the cider fermentation process. The samples were taken periodically and the polyphenols and organic acids contents were determined using HPLC methods. RESULTS The contents of polyphenols and organic acids were in constant change. After fermentation, the content of (+)‐catechin, (−)‐epicatechin, chlorogenic acid, cinnamic acid, p ‐coumaric acid, gallic acid, caffeic acid, ferulic acid, rutin and phloridzin decreased by different degrees, while protocatechuic acid increased after fermentation. The content of organic acids was also affected by fermentation. Malic acid, lactic acid, quinic acid, pyruvic acid and citric acid showed different levels of increase, but succinic acid content decreased. CONCLUSIONS The contents of polyphenols and organic acids were affected by fermentation. Their changing profiles during fermentation process were dependent on the type of phenolic compounds and organic acids studied. © 2014 Society of Chemical Industry