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Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L
- Publication Year :
- 2012
-
Abstract
- In the fresh tissues of Prunus mahaleb L., three classes of phenolics were characterised: phenolic acid derivatives (main compound being o-coumaric acid glucoside), quercetin glycosides, and anthocyanins (cyanidin 3,5-diglucoside, cyanidin 3-sambubioside, cyanidin 3-xylosyl-rutinoside and cyanidin 3-rutinoside). Coumarin was also identified. The kernels showed a high content of coumarin (0.87 mgg(-1)) which is the main class of metabolites in this sample, but present in pitted berries as well (0.63 mgg(-1)). Flavonoids are mainly concentrated in the skin and pulp (0.55 mgg(-1)). In 'Mirinello di Torremaggiore' liqueur, produced from P. mahaleb L. in accordance with traditional procedures, anthocyanins make up 16.5%, phenolic acids 43.3%, coumarin 36.2% and flavonoids 4% of total compounds. Anthocyanins are the main class in solid residues from liqueur production (70%). These findings point out that solid residues of P. mahaleb can be considered an interesting and innovative source of appreciable amounts of cyanidin glycosides (3.3 mgg(-1)).
- Subjects :
- Cyanidin
engineering.material
Analytical Chemistry
Anthocyanins
Prunus
chemistry.chemical_compound
Phenols
Glucoside
Coumarins
Nuts
Organic chemistry
Food science
chemistry.chemical_classification
Alcoholic Beverages
Pulp (paper)
Glycoside
General Medicine
Phenolic acid
Coumarin
White mahlab
HPLC/DAD/MS
Mirinello liqueur
chemistry
Fruit
engineering
Quercetin
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....c71754d00a82cd017d847b0d34ebf928