Differentiation by Phenolic Profile of Apple Juices Prepared According to Two Membrane Techniques

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• 作者：Juan J. Mangas ; Belé ; n Suá ; rez ; Anna Picinelli ; Javier Moreno ; and Domingo Blanco
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1997
• 出版时间：December 1997
• 年：1997
• 卷：45
• 期：12
• 页码：4777 - 4784
• 全文大小：232K
• 年卷期：v.45,no.12(December 1997)
• ISSN：1520-5118

文摘

Crossflow filtration techniques (micro- and ultrafiltration), usinginorganic membranes, wereemployed to clarify apple juice. Changes in the polyphenolcomposition (procyanidins, hydroxycinnamic derivatives, and dihydrochalcones) were monitored throughoutthe clarification processby means of a simple and reliable HPLC procedure. A factorialrepeated measures design wasconstructed to ascertain the influence of the factors (membrane type,temperature and process time)on the levels of phenolic compounds. Procyanidin B1 and an unknownpeak (probably ahydroxycinnamic derivative) were influenced by membrane type, and(-)-epicatechin and phloridzinwere influenced by process time. Appearance terms were alsoclosely related with the factors studied.Ultrafiltration at low temperature produced an apple juice with anadequate level of stability.Analysis of polyphenols, together with the use of exploratory dataanalysis (clustering techniques),factor analysis (PCA), classification (LDA and KNN), and modelingtechniques (SIMCA and PLS),allowed the authors to differentiate apple juices clarified by means ofcrossflow membrane technology.Keywords: Polyphenols; chemometric; crossflow filtration; applejuice