Journal
FOOD CHEMISTRY
Volume 135, Issue 4, Pages 2157-2162Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.07.083
Keywords
White mahlab; HPLC/DAD/MS; Anthocyanins; o-Coumaric acid glucoside; Coumarin; Mirinello liqueur
Funding
- STIMA s.r.l.
- BIOTECHNOLOGY Power s.r.l.
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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 mg g(-1)) which is the main class of metabolites in this sample, but present in pitted berries as well (0.63 mg g(-1)). Flavonoids are mainly concentrated in the skin and pulp (0.55 mg g(-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 mg g(-1)). (C) 2012 Elsevier Ltd. All rights reserved.
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