IDENTIFICATION AND QUANTIFICATION OF MAJOR POLYPHENOLS IN APPLE POMACE

Apple pomace from juice processing was investigated as a potential sou rce of fine chemicals. Major compounds isolated and identified include epicatechin, caffeic acid, phloretin-2'-glucoside (phloridzin), phlor etin-2'-xyloglucoside, 3-hydroxyphloridzin, quercetin-3-arabinoside (a vicularin), quercetin-3-xyloside (reynoutrin), quercetin-3-galactoside (hyperin), quercetin-3-glucoside (isoquercitrin) and quercetin-3-rham noside (quercitrin). The isolation of 3-hydroxyphloridzin as a natural component in apple was novel and its chemical structure, as well as t hose of the other co-occurring polyphenols, were established by H-1 an d C-13 NMR spectroscopy and by acid hydrolysis. (C) 1997 Elsevier Scie nce Ltd.