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Muttalip Gündoğdu, Tuncay Kan, and Mustafa Kenan Gecer

) . Chlorogenic acid (5-caffeoylquinic acid) is the dominant phenolic compound in apricots. The other phenolic compounds determined in apricots are neochlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, and their esters. (+)-Catechin and (−)-epicatechin

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Vlasta Cunja, Maja Mikulic-Petkovsek, Franci Stampar, and Valentina Schmitzer

of flavanols, phenolic acids, and their derivatives and hydrolysable tannins were determined in leaves of selected Rosa species and cultivars using MS n ( Table 2 ). Rosaceae can generally be characterized as a family rich in catechin and

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Ambani R. Mudau, Mpumelelo M. Nkomo, Puffy Soundy, Hintsa T. Araya, Wonder Ngezimana, and Fhatuwani N. Mudau

-visible spectrophotometer (Genesys™ 20; Cecil Instruments, Cambridge, UK). Catechin was used as standard to prepare a standard curve and results were expressed as milligrams catechin equivalents (CE) per 100 mg of samples on dry weight (DW) basis. Carotenoids analysis. The

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’ cider apples. Three analytical methods were utilized to measure phenolics: redox titration assay (percent tannic acid equivalents), protein precipitation assay (concentration of catechin equivalents), and ultra-high-performance chromatography coupled

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Shao-chang Qin, Juan-ling Li, Abdul Kareem, and Yong Wang

contribute to the odor of tea), fluoride, aluminum, minerals, and trace elements ( Cabrera et al., 2003 ). Polyphenols found in tea are mostly flavonoids ( Sumpio et al., 2006 ). The polyphenols catechins are thought to be responsible for the health benefits

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Ambani R. Mudau, Puffy Soundy, Hintsa T. Araya, and Fhatuwani N. Mudau

using a modified calorimetric method described by Yoo et al. (2008) . Briefly, 1 mL of the extracts or standard solutions of catechin was added to a 10-mL volumetric flask. Distilled water was added to make a volume of 5 mL. At time zero, 0.3 mL 5% (w

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Chenping Xu and Beiquan Mou

centrifugation at 9070 g n for 10 min, 1.0 mL supernatant was mixed with 1.0 mL water and 0.2 mL of 0.1% ferric chloride. Absorbance at 700 nm was measured after 1.5 min. A (+)-catechin hydrate served as positive controls ( Apetrei et al., 2011 ). Amino acid

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Giovani Rossi, Floyd M. Woods, and Courtney P. Leisner

·6H 2 O due to laboratory safety protocols. DI H 2 O (70.4 μL) was added into microplate wells (Corning Falcon 96-well flat bottom) containing 24 μL of diluted sample extraction (1:5), DI H 2 O (blank), or a standard solution (catechin, C 15 H 14 O 6

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Tripti Vashisth, Mercy A. Olmstead, James Olmstead, and Thomas A. Colquhoun

excellent fruit size, shape, and firmness. Materials and Methods Chemicals . All chemicals were of analytical grade. 3,4,5-trihydroxybenzoic acid (gallic acid), acetic acid (CH 3 COOH), aluminum chloride (AlCl 3 ), catechin, Folin-Ciocalteu’s phenol reagent

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Brianna L. Ewing, Gregory M. Peck, Sihui Ma, Andrew P. Neilson, and Amanda C. Stewart

., 2003 ; Nicolas et al., 1994 ; Spanos and Wrolstad, 1992 ). Chlorogenic acid (CLA) is the most abundant of the phenolic acids reported in apples ( Guyot et al., 1998 ). The flavanols consist of the monomers (+)-catechin (CAT) and (–)-epicatechin (EPI