Phenolic acids in berries, fruits, and beverages

被引:333
作者
Mattila, Pirjo [1 ]
Hellstrom, Jarkko
Torronen, Riitta
机构
[1] MTT Agrifood Res Finland, Biotechnol & Food Res, FIN-31600 Jokioinen, Finland
[2] Univ Kuopio, Dept Clin Nutr, Hlth Res Ctr, FIN-70211 Kuopio, Finland
关键词
phenolic acids; berries; fruits; beverages;
D O I
10.1021/jf0615247
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The contents of soluble and total phenolic acids were analyzed in samples of 29 berries and berry products, 24 fruits and fruit peels, and 12 beverages. Variation of phenolic acids in berries was also studied. Soluble phenolic acids were extracted with methanolic acetic acid, and a tentative quantification was performed by high-performance liquid chromatography ( HPLC). The total phenolic acid content was determined by HPLC after alkaline and acid hydrolyses. The content of total phenolic acids as aglycones in the above samples varied from 0 ( pear cider) to 103 mg/100 g fresh weight (rowanberry). Besides rowanberry, the best phenolic acid sources among berries were chokeberry ( 96 mg/100 g), blueberry ( 85 mg/100 g), sweet rowanberry ( 75 mg/100 g), and saskatoon berry ( 59 mg/100 g). Among fruits, the highest contents ( 28 mg/100 g) were determined in dark plum, cherry, and one apple variety ( Valkea Kuulas). Coffee ( 97 mg/100 g) as well as green and black teas ( 3036 mg/100 g) were the best sources among beverages. Caffeic acid dominated in all of these samples except in tea brews. Variation in the phenolic acid contents of the berries was either small or moderate.
引用
收藏
页码:7193 / 7199
页数:7
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