Table 2.

Composition of unripe apple polyphenol extracted with and without Viscozyme L-aided extraction condition ^a (mg/kg)

Class	Compound	Viscozyme L	Control b
Flavan-3-ols	Procyanidin B1	328.84	118.44
	(±)-catechin	76.10	78.11
	(−)-epicatechin	272.29	235.93
Hydroxycin-namic acids	Chlorogenic acid	18.70	129.07
	Caffeic acid	55.66	1.76
	p-coumaric acid	14.70	1.83
	Ferulic acid	2.40	0.48
Flavonols	Quercetin-3-D-galactoside	14.99	34.54
	Quercetin-3-glucoside	66.66	1.49
	Quercetin-3-rhamnoside	27.67	30.41
	Quercetin	21.08	4.17
Dihydro-chalcones	Phloridzin	27.41	54.89
	Phloretin	25.28	Trace

^aReaction: the ratio of Viscozyme L to substrate 0.02 (2 FBG), pH 3.7, 50 °C, 12 h; Extraction: 70% ethanol, 85 °C, 12 h

^b Without enzyme treatment