Antioxidant activity and phenolic profiles of ciders from the Basque Country

Abstract

The contribution of the individual polyphenols of Basque cider to the antioxidant activity and browning has been determined. Nineteen monovarietal musts were obtained using different varieties of cider apples throughout three seasons. Fermentation of these musts was monitored throughout 4 or 5 samplings, until their transformation into cider. Partial least squares regression was done to relate individual polyphenols with the parameters studied. The polyphenols which contributed most to the antioxidant activity were chlorogenic acid, 4-p-coumaroylquinic acid, (−)-epicatechin, phloretin 2′-O-xyloglucoside and isoquercitrine. The main contributors to browning were 4-p-coumaroylquinic acid and phloretin 2′-O-xyloglucoside. The antioxidant activity of Basque ciders was compared with that of other beverages, concluding that it was similar to that of red wines and greater than that of orange juices.