Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L

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• 作者：Francesca Ieri ; Patrizia Pinelli ; Annalisa Romani
• 关键词：White mahlab ; HPLC/DAD/MS ; Anthocyanins ; o-Coumaric acid glucoside ; Coumarin ; Mirinello liqueur
• 刊名：Food Chemistry
• 出版年：2012
• 出版时间：15 December, 2012
• 年：2012
• 卷：135
• 期：4
• 页码：2157-2162
• 全文大小：378 K

文摘

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).