Table 4. Phenolic profile of the fresh liqueurs produced from apple, chokeberry and beetroot pomace.
| Phenolic compound | AL | CL | ACL | ABL |
|---|---|---|---|---|
| γ/(mg/L) | ||||
| Ellagic acid | 34.8±0.3 | 293±7 | 191.2±6.0 | 128.3±0.1 |
| Phlorizin | 93.26±0.04 | n.d. | 62.3±0.9 | 51.83±0.04 |
| Phloretin | 10.12±0.03 | n.d. | 5.33±0.01 | 4.04±0.00 |
| Quercetin | 10.5±0.0 | 19.56±0.01 | 16.79±0.04 | 14.64±0.04 |
| Quercetin-3-O-galactoside | 7.66±0.03 | 9.97±0.09 | 9.6±0.1 | 8.85±0.02 |
| Quercetin-3-O-rhamnoside | 4.72±0.04 | 4.79±0.06 | 4.21±0.05 | 3.76±0.03 |
| Ferulic acid | 11.46±0.08 | 12.4±0.1 | 12.0±0.4 | 8.63±0.04 |
| 5-O-caffeoylquinic acid | 12.39±0.07 | 11.36±0.05 | 11.2±0.1 | 3.46±0.05 |
| Protocatechuic acid | 4.95±0.04 | 7.1±0.1 | 7.05±0.07 | 4.35±0.01 |
| p-Hydroxybenzoic acid | 5.37±0.07 | 3.75±0.01 | 3.67±0.07 | 0.023±0.00 |
| Rutin | 2.81±0.04 | 4.2±0.1 | 3.13±0.04 | 3.35±0.05 |
| p-Coumaric acid | 1.94±0.03 | 4.09±0.06 | 3.98±0.06 | 4.35±0.05 |
| Pterostilbene | 1.44±0.00 | 1.6±0.1 | 1.2±0.1 | 0.23±0.00 |
| Aesculin | 0.86±0.03 | 0.69±0.03 | 0.76±0.05 | 0.74±0.05 |
| Isorhamnetin-3-O-rutinoside | 0.66±0.02 | 0.86±0.03 | 0.74±0.02 | 0.60±0.03 |
| Isorhamnetin | 0.38±0.00 | 0.53±0.00 | 0.45±0.02 | 0.43±0.04 |
| Caffeic acid | 0.26±0.01 | 0.63±0.02 | 0.62±0.03 | 0.01±0.00 |
| Naringin | 0.36±0.00 | 0.38±0.00 | 0.37±0.01 | 0.46±0.02 |
| Sinapic acid | 0.23±0.01 | 0.25±0.01 | 0.24±0.01 | 0.11±0.00 |
| Taxifolin | 0.26±0.01 | 0.27±0.01 | 0.29±0.00 | 0.15±0.00 |
| L=liqueur, A=apple, C=chokeberry, B=beetroot, n.d.=not determined | ||||