Detection of phenolic oxidation products in cider apple juice by high‐performance liquid chromatography electrospray ionisation ion trap mass spectrometry | Zendy

Bernillon S. | Zendy; Guyot S. | Zendy; Renard C. M. G. C. | Zendy

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Detection of phenolic oxidation products in cider apple juice by high‐performance liquid chromatography electrospray ionisation ion trap mass spectrometry

Author(s) -

Bernillon S.,

Guyot S.,

Renard C. M. G. C.

Publication year - 2004

Publication title -

rapid communications in mass spectrometry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.528

H-Index - 136

eISSN - 1097-0231

pISSN - 0951-4198

DOI - 10.1002/rcm.1430

Subject(s) - chemistry , chromatography , mass spectrometry , electrospray , ion trap , electrospray ionization

Juice was prepared from cider apples of the cultivar “Kermerrien” under oxidative conditions. After isolation by solid‐phase extraction, the phenolic fraction was subjected to high‐performance liquid chromatography/electrospray ionisation mass spectrometry. SIM scans were performed at m/z values obtained in model solutions. The oxidation products, resulting from coupling between a molecule of caffeoylquinic acid and caffeoylquinic acid, catechin or dimeric flavan‐3‐ol, were detected. Copyright © 2004 John Wiley & Sons, Ltd.

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