# Phenolic Profiling of Five Different Australian Grown Apples
## 3 Results and Discussion
### Quantitative Analysis of Phenolic Compounds by HPLC-PDA
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline
**No.** & **Compound Name** & **Molecular** & **RT** & **Royal Gala** & **Fink Lady** & **Red Deliousous** & **Feii** & **Smiten** & **Phenolic Class** \\  & & **Formula** & **(min)** & **(mg/g)** & **(mg/g)** & **(mg/g)** & **(mg/g)** & **(mg/g)** & **Phenolic Class** \\ \hline \(1\) & Gallic acid & C\({}_{2}\)H\({}_{3}\)O\({}_{5}\) & 6.836 & 2.34 \(\pm\) 0.06 \({}^{\circ}\) & 1.23 \(\pm\) 0.05 \({}^{\circ}\) & 4.56 \(\pm\) 0.09 \({}^{\circ}\) & - & 3.25 \(\pm\) 0.07 \({}^{\circ}\) & Phenolic acids \\
2 & Protatechic acid & C\({}_{2}\)H\({}_{3}\)O\({}_{5}\) & 12.569 & 3.69 \(\pm\) 0.07 \({}^{\circ}\) & 4.59 \(\pm\) 0.08 \({}^{\circ}\) & 1.25 \(\pm\) 0.05 \({}^{\circ}\) & - & Phenolic acids \\
3 & \(p\)-Hydroygenuclear acid & C\({}_{2}\)H\({}_{3}\)O\({}_{5}\) & 20.24 & 4.6 \(\pm\) 0.08 \({}^{\circ}\) & 6.37 \(\pm\) 0.09 \({}^{\circ}\) & 2.13 \(\pm\) 0.05 \({}^{\circ}\) & 1.29 \(\pm\) 0.05 \({}^{\circ}\) & Phenolic acids \\
4 & Chlorogenic acid & C\({}_{2}\)H\({}_{3}\)O\({}_{5}\) & 20.579 & 11.25 \(\pm\) 0.07 \({}^{\circ}\) & 15.69 \(\pm\) 0.09 \({}^{\circ}\) & 4.59 \(\pm\) 0.06 \({}^{\circ}\) & 3.18 \(\pm\) 0.05 \({}^{\circ}\) & 1.24 \(\pm\) 0.05 \({}^{\circ}\) & Phenolic acids \\
5 & Caffe acid & C\({}_{2}\)H\({}_{3}\)O\({}_{5}\) & 25.001 & 4.56 \(\pm\) 0.06 \({}^{\circ}\) & 2.14 \(\pm\) 0.05 \({}^{\circ}\) & 10.25 \(\pm\) 0.09 \({}^{\circ}\) & 5.69 \(\pm\) 0.07 \({}^{\circ}\) & 3.69 \(\pm\) 0.05 \({}^{\circ}\) & Phenolic acids \\
6 & Catechin & C\({}_{2}\)H\({}_{3}\)O\({}_{5}\) & 19.704 & 15.64 \(\pm\) 0.08 \({}^{\circ}\) & 10.25 \(\pm\) 0.08 \({}^{\circ}\) & 3.68 \(\pm\) 0.05 \({}^{\circ}\) & 18.61 \(\pm\) 0.09 \({}^{\circ}\) & 4.59 \(\pm\) 0.07 \({}^{\circ}\) & Flavoods \\
7 & Epatechin & C\({}_{2}\)H\({}_{3}\)O\({}_{5}\) & 24.961 & 7.33 \(\pm\) 0.08 \({}^{\circ}\) & 2.14 \(\pm\) 0.06 \({}^{\circ}\) & 2.14 \(\pm\) 0.05 \({}^{\circ}\) & 2.39 \(\pm\) 0.06 \({}^{\circ}\) & 7.59 \(\pm\) 0.09 \({}^{\circ}\) & Flavoods \\
8 & Epatechin & C\({}_{2}\)H\({}_{3}\)O\({}_{5}\) & 38.015 & 3.21 \(\pm\) 0.07 \({}^{\circ}\) & 0.26 \(\pm\) 0.02 \({}^{\circ}\) & - & 1.21 \(\pm\) 0.05 \({}^{\circ}\) & 3.67 \(\pm\) 0.07 \({}^{\circ}\) & Flavoods \\
9 & Quercetin & C\({}_{2}\)H\({}_{3}\)O\({}_{5}\) & 70.08 & 18.96 \(\pm\) 0.08 \({}^{\circ}\) & 7.45 \(\pm\) 0.06 \({}^{\circ}\) & 19.67 \(\pm\) 0.09 \({}^{\circ}\) & 4.98 \(\pm\) 0.05 \({}^{\circ}\) & 14.79 \(\pm\) 0.07 \({}^{\circ}\) & Flavoods \\
10 & Kaempfer & C\({}_{2}\)H\({}_{3}\)O\({}_{5}\) & 80.347 & 14.25 \(\pm\) 0.09 \({}^{\circ}\) & 3.69 \(\pm\) 0.05 \({}^{\circ}\) & 9.67 \(\pm\) 0.07 \({}^{\circ}\) & 11.59 \(\pm\) 0.08 \({}^{\circ}\) & 6.97 \(\pm\) 0.07 \({}^{\circ}\) & Flavoods \\ \hline \hline \end{tabular}  
* Experiments performed in triplicate are expressed as the mean \(\pm\) SD Means followed by different letters (a, b, c, d) within the same column are significantly different (\(p<0.05\)) from each other. Data of five kinds of stripes are reported (\(p\)).  
\end{table} 
Table 4: Quantitative analysis in phenolic compounds of five kinds of apple samples. In flavonoids, a total of four flavonoids (catechin, epicatechin, quercetin, kaempfer) were detected among five apple samples. In general, Fuji was detected the highest catechin content while Red Delicious was the lowest. In contrast, the highest quercetin was detected in Red Delicious while Fuji contained the lowest quercetin. Epicatechin was detected in Royal Gala and Smitten the compounds were 7.13 \(\pm\) 0.08 mg/g and 7.59 \(\pm\) 0.09 mg/g respectively. Smitten contained the highest Kaempfer (14.25 \(\pm\) 0.09 mg/g) among five samples. Compound epicatechin gallate was negligible in all the samples. Previous studies showed that catechin and quercetin are main flavonoids that contribute to the antioxidant potential of apples [61,89]. Previously reported that epicatechin and kaempfer have been successfully synthesised and characterised [90,91].