Chlorogenic acid in apple juice
Phenolics are an important class of compounds that are derived from phenylalanine via the shikimate and phenylpropanoid pathways and are widely found in apple. The major classes of phenolics in apple include phenolic acids, flavonoids, flavonols and anthocyans. The most important polyphenolic compound is chlorogenic acid, a derivate of the hydroxycinnimic acid.
Because of the increased interest in apple phenolics in the diet, it is important to obtain reliable data on the identity, concentration and fate of these compounds in various cultivars. In addition, many apples eaten by consumers have been stored for up to 9 months and there is little information on the effect of storage on the apple phenolics.
| Specification of Purospher® RP-18 endcapped | |
|---|---|
| Sorbent characteristics | Purity C18-silica with special modification and deactivation of the surface |
| Metal content | Na, Ca, Mg, Al: 1 ppm; Fe 3 ppm |
| Particle shape | Spherical |
| Particle size | 5 μm |
| Pore size | 90 Å (9 nm) |
| Pore volume | 1.05 mL/g |
| Spec. surface area | 480 m²/g |
| Carbon load | 18.0 % C |
| pH range | pH 2 - 8 |
| Efficiency | 80.000 N/m |
| Shipping eluent | Acetonitrile/Water |
| Separation of chlorogenic acid in apple juice | |||||
|---|---|---|---|---|---|
| Column | LiChroCART® 250-4.6 Purospher® STAR RP-18 endcapped, 5 μm (150252) |  |
|||
| Precolumn | LiChroCART® 4-4 Purospher® STAR RP-18 endcapped, 5 μm (150250) | ||||
| Oven temperature | 40 °C | ||||
| Flow Rate | 1 mL /min | ||||
| Mobile Phase A | 0.1% Phosphoric acid (1 mL 85% Phosphoric acid in to 1 L with HPLC Water) | ||||
| Mobile Phase B | Acetonitrile | Gradient | Time (min) 0.0 1.4 30.5 33.5 41.8 51.9 55.0 57.0 60.0 65.0 85.1 |
Eluent A 100 94 88 83 81 37 37 0 0 100 100 |
Eluent B 0 6 12 17 19 63 63 100 100 0 0 |
| Sample | Fresh apple juice | ||||
| Peak | Chlorogenic acid | ||||
