Estimation of the monomeric phenolics of ciders

A method is described for the separation and quantitative determination of the monomeric phenolics of ciders. These are fractionally eluted from a silica‐gel column with 2‐methylpropan‐2‐ol/chloroform mixtures of increasing 2‐methylpropan‐2‐ol content. The u.v. spectrum of each fraction is obtained in the range 250‐400 nm. Fractions containing hydroxycinnamic acid esters of quinic acid are first irradiated with u.v. light to equilibrate cis and trans forms. The concentration of each of the phenolics is calculated from extinctions at appropriate wavelengths. Ciders from some cider‐apple cultivars contained in order of decreasing concentration 5‐chlorogenic acid, 4‐ p ‐coumarylquinic acid, catechins, phloridzin and phloretin xyloglucoside. In one cultivar catechins were undetectable while in others they exceeded the p ‐coumarylquinic acid. The contribution of the phenolics to the tannin content is discussed.