142765 - A comparison of laboratory analysis methods for total phenolic content of cider.pdf (438.91 kB)Download file
A comparison of laboratory analysis methods for total phenolic content of cider
journal contributionposted on 2023-05-20, 20:53 authored by Madeleine Way, Joanna JonesJoanna Jones, David NicholsDavid Nichols, Robert Dambergs, Nigel SwartsNigel Swarts
Total phenolic content is widely accepted as a key measure of quality for cider. Apple juice and cider, made from six apple varieties including dessert and cider apples, were analysed for total phenolics using three different methods: (a) the Folin-Ciocalteu method, (b) the Somers method (a spectrophotometric method developed specifically for wine), and (c) ultra-performance liquid chromatography (UPLC) as a benchmark test. Of these approaches, the Somers method had the strongest correlation with UPLC with an R2 value of 0.99, whilst the Folin-Ciocalteu correlated with UPLC with an R2 value of 0.89. The Folin-Ciocalteu method also had a strong positive correlation with the Somers approach with an R2 value of 0.91. Correlations between methods were strongest for apple varieties that were naturally high in phenolic content. These results highlight the potential of the Somers method to rapidly, inexpensively, and accurately report the total phenolic content of apple juice and ciders made from dessert and cider apple varieties.
Department/SchoolTasmanian Institute of Agriculture (TIA)
Place of publicationSwitzerland
Rights statementCopyright 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).