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
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
Journal title :
Food Chemistry
