. 2017 Aug 3;54(10):3201–3207. doi: 10.1007/s13197-017-2760-z

Table 5.

Content of polyphenol groups (mg/100 g edible FW)^a in frozen apple purée made from apple cultivar Granny Smith (GS) without and with addition of sugars and apple peel powder (APP) analyzed by HPLC

	Flavan-3-ols	Dihydrochalcones	Fenolic acids	Flavonols
Frozen
GS purée	n.d.	n.d.	n.d.	0.52 ± 0.123^h
+5% S	n.d.	n.d.	n.d.	1.22 ± 0.016^d
+1% S	n.d.	n.d.	n.d.	1.32 ± 0.014^c
+5% G	n.d.	n.d.	n.d.	1.30 ± 0.056^c
+1% G	n.d.	n.d.	n.d.	1.41 ± 0.008^b
+5% F	n.d.	n.d.	n.d.	1.83 ± 0.012^a
+1% F	n.d.	n.d.	n.d.	0.95 ± 0.014^f
+5% T	0.51 ± 0.005^a	0.50 ± 0.001^a	n.d.	0.84 ± 0.017^g
+1% T	0.38 ± 0.009^b	0.49 ± 0.006^a	n.d.	1.07 ± 0.012^e
Frozen + APP
GS purée	0.34 ± 0.021^d	0.20 ± 0.045^b	n.d.	2.58 ± 0.131^ab
+5% S	0.75 ± 0.038^c	0.74 ± 0.141^a	n.d.	2.17 ± 0.083^cd
+1% S	0.74 ± 0.057^c	0.68 ± 0.063^a	n.d.	1.72 ± 0.134^e
+5% G	0.84 ± 0.119^bc	0.76 ± 0.117^a	n.d.	2.32 ± 0.065^bcd
+1% G	0.72 ± 0.098^c	0.72 ± 0.101^a	n.d.	2.35 ± 0.064^bc
+5% F	0.83 ± 0.039^bc	0.68 ± 0.115^a	n.d.	2.09 ± 0.090^d
+1% F	0.88 ± 0.032^b	0.78 ± 0.139^a	n.d.	2.72 ± 0.086^a
+5% T	0.89 ± 0.073^b	0.77 ± 0.119^a	n.d.	2.47 ± 0.074^ab
+1% T	1.20 ± 0.092^a	0.83 ± 0.164^a	n.d.	2.39 ± 0.072^bc

Each value is expressed as mean ± SD (n = 3). Within the same column and samples with the same additives, means followed by different letters are significantly different at p ≤ 0.05, (ANOVA, Fisher’s LSD)

S sucrose, G glucose, F fructose, T trehalose