Total Polyphenols in Apples and Ciders; Correlation with Chlorogenic Acid

The chlorogenic and caffeic acid combined in apple juice cultivars and ciders correlated very well with total phenol content (P 0.001; r = 0.989; n = 22). The same correlation was found when analyzed strictly by cultivar (P 0.001; r = 0.986; n = 10). Analysis used automated Folin Ciocalteu (FC) colorimetry values for total phenols and reversed‐phase HPLC (280 nm detection) for chlorogenic and caffeic acid before and after fermentation....