Polyphenolic Compounds in Canned Cling Peaches

SUMMARY— Cling peaches (Prunus persica var. ‘Halford’) were canned with 36° Brix syrup in no. 2% cans as peeled halves. The polyphenolic compounds were extracted from the drained peaches with 95% ethanol containing 0.1% HCl. The extract was concentrated in a flash evaporator under vacuum to remove the ethanol, and with petroleum ether to remove carotenoids. The polyphenolic compounds were extracted from the concentrate with ethyl acetate and separated by two‐dimensional paper chromatography, with n‐butanol‐acetic acid‐water (4:1:5 v/v) and 2% acetic acid as solvents. Shown to be present in the extract were four chlorogenic acid isomers, five leucoanthocyanidin isomers, catechin, epicatechin, isoflavone, two p‐coumarylquinic acids, and caffeic acid. Chlorogenic acids, leucoanthocyanidins, and catechin were present in larger amount than the others.