Akademik Veri Yönetim Sistemi
FOOD CHEMISTRY, cilt.43, sa.2, ss.113-117, 1992 (SCI-Expanded)
Anthocyanins and other phenolics of red-flesh apples, cv. Scugog, were extracted with acidified methanol and purified by Sephadex and by reverse phase high performance chromatography (RP HPLC). Four anthocyanins, three quercetins, two phenolic acids, two flavan 3-ols and one dihydrochalcone glycoside were characterized by HPLC, paper chromatography, spectral characteristics and colour reactions. The major phenolic compound was chlorogenic acid, and the predominant anthocyanin was cyanidin 3-galactoside, with cyanidin 3-glucoside, 3-arabinoside and 3-xyloside present in lower amounts. At 95-100 mg/kg of anthocyanin concentration, 'Scugog' apples are a rich source of the relatively rare cyanidin 3-xyloside.