TABLE 1.

Polyphenolic concentration of whole apples (freeze dried) and apple juice

Polyphenolic compound	Whole apple (67 cultivars; n = 5 each), mg/kg dry weight (5)	Fresh juice (combined dessert and cider apples), mg/L1	Commercial juice (combined clear and cloudy juices), mg/L1
Hydroxycinnamic acids	50–3000	57–593	69–259
5-Caffeoylquinic acid (chlorogenic acid)	15–2960
p-Coumaroylquinic acid	4–260
Flavan-3-ols/procyanidins	4622–25,480	50–393	14–124
Procyanidins B2	69–2000
Procyanidins C1	58–970
(-) Epicatechin	69–2760
(+) Epicatechin	10–720
Oligomeric procyanidins	1374–19,850	n.d.	n.d.
Flavonols	80–1660	0.4–27	4–14
Dihydrochalcones	49–434	10–171	9–87
Anthocyanins (red peel)	10–551	n.d.	n.d.
Total polyphenols	5230–27,240	154–970	110–459

¹Adapted with permission from (4).