Journal
FOOD CHEMISTRY
Volume 93, Issue 1, Pages 89-93Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.09.009
Keywords
phenolic compounds; pear juice; chlorogenic acid; epicatechin; caffeic acid
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The phenolic contents of pear juice samples obtained from seven different varieties were analyzed by HPLC. The results indicated that chlorogenic acid ranged from 73.1 to 249 mg/l, epicatechin from 11.9 to 81.3 mg/l, caffeic acid from 2.4 to 11.4 mg/l and p-coumaric acid from 0.0 and 3.0 mg/l. (c) 2004 Elsevier Ltd. All rights reserved.
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