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J Agric Food Chem. 2004 Oct 6;52(20):6178-87.

Identification and quantification of phenolic compounds in berries of Fragaria and Rubus species (family Rosaceae).

Author information

1
Institute of Applied Biotechnology and Food and Health Research Centre, University of Kuopio, P.O. Box 1627, FIN-70211 Kuopio, Finland. Kaiso.Riihinen@uku.fi

Abstract

High-performance liquid chromatography combined with diode array and electrospray ionization mass spectrometric detection was used to study soluble and insoluble forms of phenolic compounds in strawberries, raspberries (red and yellow cultivated and red wild), arctic bramble, and cloudberries. Hydroxycinnamic acids were present as free forms in cloudberries and mainly as sugar esters in the other berries. Quercetin 3-glucuronide was the typical flavonol glycoside in all of the berries studied. The composition of the predominant anthocyanins can be used to distinguish the studied red Rubus species from each other since cyanidin was glycosylated typically with 3-sophorose (56%) in cultivated red raspberry, with 3-sophorose (30%) and 3-glucose (27%) in wild red raspberry, and with 3-rutinose (80%) in arctic bramble. Ellagic acid was present as free and glycosylated forms and as ellagitannins of varying degrees of polymerization. Comparable levels of ellagitannins were obtained by the analysis of soluble ellagitannins as gallic acid equivalents and by the analysis of ellagic acid equivalents released by acid hydrolysis of the extracts.

PMID:
15453684
DOI:
10.1021/jf049450r
[Indexed for MEDLINE]

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