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dc.contributor.authorZuriarrain Ocio, Andoni
dc.contributor.authorZuriarrain Ocio, Juan
dc.contributor.authorVidal Postigo, Maider
dc.contributor.authorDueñas Chasco, María Teresa ORCID
dc.contributor.authorBerregi Abalde, Iñaki ORCID
dc.date.accessioned2024-05-21T17:23:31Z
dc.date.available2024-05-21T17:23:31Z
dc.date.issued2021-06
dc.identifier.citationFood Bioscience 41 : (2021) // Article ID 100887es_ES
dc.identifier.issn2212-4306
dc.identifier.issn2212-4292
dc.identifier.urihttp://hdl.handle.net/10810/68069
dc.description.abstractThe 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.es_ES
dc.description.sponsorshipWe are grateful to the Basque Government, the University of the Basque Country EHU/UPV, the Gipuzkoa Natural Cider Association and the Fraisoro Agro-Environmental Laboratory for their financial and technical support.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.subjectcideres_ES
dc.subjectpolyphenolic compoundses_ES
dc.subjectantioxidant activityes_ES
dc.subjectbrowninges_ES
dc.titleAntioxidant activity and phenolic profiles of ciders from the Basque Countryes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.holder© 2021 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).es_ES
dc.rights.holderAtribución 3.0 España*
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S2212429221000122es_ES
dc.identifier.doi10.1016/j.fbio.2021.100887
dc.departamentoesQuímica aplicadaes_ES
dc.departamentoeuKimika aplikatuaes_ES


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© 2021 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
Except where otherwise noted, this item's license is described as © 2021 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).