Chlorogenic Acids in Apple Juice

Reliable Detection with Purospher® HPLC Columns

Commonly found in apples, phenolics are an important class of compounds that are derived from phenylalanine via the shikimate and phenylpropanoid pathways. The major classes of phenolics in apples include phenolic acids, flavonoids, flavonols and anthocyans. The most important polyphenolic compound is chlorogenic acid, which is a derivate of hydroxycinnimic acid.

Many apples eaten by consumers have been stored for up to 9 months and there is little information on the effect of storage on apple phenolics. Due to the rising interest in apple phenolics in the diet, it is important to obtain reliable data on the identity, concentration and fate of these compounds in various cultivars. For this purpose, Merck's Purospher® HPLC columns offer highly reliable results, with excellent separations and outstanding peak symmetry.

Application Example

Separation of chlorogenic acid in apple juice

Column	Purospher® STAR RP-18 endcapped (5μm) LiChroCART® 205-4,6 HPLC column (150252)
Precolumn	Purospher® STAR RP-18 endcapped (5μm) LiChroCART® 4-4 (150250)
Oven temperature	40°C
Flow Rate	1 mL /min
Mobile Phase A	0.1% Phosphoric acid (1 mL 85% Phosphoric acid in to 1 L with HPLC Water)
Mobile Phase B	Acetonitrile
Gradient	Time (min)	Eluent A	Eluent B
	0.0 1.4 30.5 33.5 41.8 51.9 55.0 57.0 60.0 65.0 85.1	100 94 88 83 81 37 37 0 0 100 100	0 6 12 17 19 63 63 100 100 0 0
Sample	Fresh apple juice
Peak	Chlorogenic acid

 

Specification of Purospher® RP-18 endcapped