(+)-Catechin and (−)-epicatechin in Bulgarian fruits

Fifteen different fruits were analyzed. (+)-Catechin and (−)-epicatechin were determined with RP-HPLC and fluorescence detection. The LOD and LOQ are 0.1 and 0.3 mg/kg fresh weight, respectively. The uncertainty of determination is Δ ¯ u = ± 0.3 mg / kg for (+)-catechin and Δ ¯ u = ± 0.8 mg / kg for (+)-epicatechin. techin content in Bulgarian fruits varies from 108.3 mg/kg in black grape to 3.7 mg/kg in pears. (−)-Epicatechin range is from <0.3 mg/kg in fig to 87.0 mg/kg in black grape. The catechins content in Bulgarian fruits are topped by black grape and apricot, 195.3 and 156.0 mg/kg, respectively. The data will be included in the National Food Composition Table and could be used in regional network database systems for exchange of data.