Polyphenolic Compounds in Canned Apricots

SUMMARY Polyphenolic compounds were extracted with ethyl acetate from aqueous infusions of canned Blenheim apricots ( Prunus armenica L.). The compounds were separated by two‐dimensional paper chromatography of the extract with n ‐butanol‐acetic acid‐water (4:1:5) and 2% acetic acid. The individual compounds were identified by R f values, fluorescent behavior, absorption spectra, and degradation products. Shown to be present in the extract were three chlorogenic acid isomers, two p ‐coumaric acid derivatives, rutin, isoquercitrin, quercetin, an unidentified quercetin glucoside, catechin, and epicatechin. The predominant polyphenolic compounds were chlorogenic acids and p ‐coumaric acid derivatives.