Title of article
Phenolic compounds in pear juice from different cultivars
Author/Authors
Tanr??ven، نويسنده , , Dilek and Ek?i، نويسنده , , Aziz، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2005
Pages
5
From page
89
To page
93
Abstract
The phenolic contents of pear juice samples obtained from seven different varieties were analyzed by HPLC. The results indicated that chlorogenic acid ranged from 73.1 to 249 mg/l, epicatechin from 11.9 to 81.3 mg/l, caffeic acid from 2.4 to 11.4 mg/l and p-coumaric acid from 0.0 and 3.0 mg/l.
Keywords
Phenolic compounds , Chlorogenic acid , Caffeic acid , Pear juice , Epicatechin
Journal title
Food Chemistry
Serial Year
2005
Journal title
Food Chemistry
Record number
1951909
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