Table 2.
Polyphenol compounds of the apple extract, assessed by high-performance liquid chromatography.
| Compound | Content (g kg−1) |
|---|---|
| Phenolic acids | |
| Chlorogenic acid | 165.3 ± 2.4 |
| p-Coumaric acid | 30.7 ± 1.7 |
| Caffeic acid | 58.7 ± 20.0 |
| Ferulic acid | 49.2 ± 2.4 |
| Gallic acid | nd |
| Dihydrochalcones | |
| Phloridzin | 122.2 ± 3.5 |
| Phloretin | 4.5 ± 0.1 |
| Phloretin derivative | 38.7 ± 1.1 |
| Flavanols | |
| Epicatechin | 35.9 ± 1.3 |
| Catechin | 14.2 ± 0.2 |
| Procyanidin B1 | 13.8 ± 0.2 |
| Procyanidin B2 | 25.2 ± 0.5 |
| Flavonols | |
| Quercetin | 4.9 ± 0.3 |
| Quercetin-3-glucoside | 2.8 ± 0.2 |
Values are mean ± SD (n = 4).