Document Detail

Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L.
MedLine Citation:
PMID:  22980784     Owner:  NLM     Status:  In-Data-Review    
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 (0.87mgg(-1)) which is the main class of metabolites in this sample, but present in pitted berries as well (0.63mgg(-1)). Flavonoids are mainly concentrated in the skin and pulp (0.55mgg(-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 (3.3mgg(-1)).
Francesca Ieri; Patrizia Pinelli; Annalisa Romani
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Publication Detail:
Type:  Journal Article     Date:  2012-07-24
Journal Detail:
Title:  Food chemistry     Volume:  135     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-09-17     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  2157-62     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Department of Pharmaceutical Sciences, University of Florence, via Ugo Schiff 6, 50019 Sesto Fiorentino (FI), Italy. Electronic address:
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