: Sugars, organic acids, and total phenolic content in fruit of 25 wild and cultivated berry species were identified and quantified with high‐performance liquid chromatograph. The composition of ...sugars, organic acids, and total phenolic compounds in various species of Vaccinium, Rubus, Ribes, and Fragaria genus was evaluated. Additonally, total phenolics of less known berry species of the Morus, Amelanchier, Sorbus, Sambucus, Rosa, Lycium, Actinidia, and Aronia genus were determined in wild growing as well as in cultivated fruits. Significant differences in the concentration of sugars and organic acids were detected among the berry species. Glucose and fructose were the most abundant sugars in berry fruits and the major organic acids were malic and citric acid. However, in kiwi fruit, sucrose represented as much as 71.9% of total sugars. Sorbitol has been detected and quantified in chokeberry, rowanberry, and eastern shadbush fruit. The highest content of total analyzed sugars was determined in rowanberry fruit, followed by dog rose, eastern shadbush, hardy kiwifruit, American cranberry, chokeberry, and jostaberry fruit. Rowanberry stands out as the fruit with the highest content of total analyzed organic acids, followed by jostaberry, lingonberry, red gooseberry, hardy kiwifruit, and black currant. The berries of white gooseberry, black currant, red currant, and white currant had the lowest sugar/organic acid ratio and were thus perceptively the sourest species analyzed. On the other hand, the species with highest sugar/organic acid ratio were goji berry, eastern shadbush, black mulberry, and wild grown blackberry. The highest amounts of total phenols were quantified in chokeberry fruit. Wild strawberry, raspberry, and blackberry had 2‐ to 5‐fold more total phenolics compared to cultivated plants.
Practical Application: The fruit of analyzed berry species contained different levels of sugars, organic acids, and total phenolics. Moreover, it has been demonstrated that wild grown species generally contain more phenolics than cultivated ones. This information is interesting for nutritionists as well as berry growers and breeders who can promote the cultivation of species and new cultivars with higher phenolic content.
Sugars, organic acids, and phenolic compounds were analyzed in the fruits of juneberry (Amelanchier lamarckii). Different food products were made from fresh juneberry fruits: jam, liqueur, juice, and ...tea. A detailed analysis of the phenolic component was performed using high‐pressure liquid chromatography coupled with mass spectrometry, and the content of phenolics in different products was compared with the control treatment (fresh fruits extracted with 70% methanol: 27% water: 3% formic acid; v/v/v). Four sugars and six organic acids were determined in the fruits. The main sugars were glucose (61 g/kg fresh weight FW) and fructose (64 g/kg FW) and the acids: malic (5.85 g/kg FW) and citric acid (2.6 g/kg) were abundant. Hydroxycinnamic acids, anthocyanins, and flavonol glycosides were the major phenolic groups in juneberry fruits. Fruit processing significantly affected the content of phenolic compounds in the different fruit products. Liqueur had 17% higher phenolic acid contents than the control treatment (fresh fruits extracted with a solution of 70% MeOH/27% H2O/3% formic acid) and jam had 14% higher content than the control, calculated on the dry mass of fruit. Juneberry juice had the highest content of total analyzed phenolics (298 mg/100 mL), followed by liqueur (108 mg/100 mL) and tea (8 mg/100 mL). Fruits of juneberry are rich in bioactive compounds and a useful source for the food industry for making various health snacks, jellies, marmalades, alcoholic drinks, juices, and so on.
Practical Application
Juneberry is becoming a desirable organically grown fruit species with many views as new functional food. The content of phenolic compounds has been measured in different food products made from juneberries. The results could be useful for food and nutraceutical industry.
BACKGROUND: Phenolics in fruit may be influenced by the fruit type, cultivation conditions of a plant, climatic conditions, growing season, storage conditions, and industrial processing. The aim of ...this study was to compare single phenolic compounds, total phenolics and antioxidant capacity of four varieties of apple grown under organic and integrated conditions over a 2-year period.RESULTS: Several different phenolic compounds belonging to the groups of hydroxycinnamic acids, flavanols, dihydrochalcones, flavonols and anthocyanins were quantified. The levels of all analysed groups of phenolics were higher (not always significantly) in the organically grown apple leaves and fruit than in the leaves or apples from integrated production. Leaves from organic trees had 10-20% higher content levels of total phenols than the leaves from trees in the integrated growing system. In both years, organic production affected the increase in the antioxidant activity of apple peel. Organic apples have higher total phenolic content than the integrated grown ones.CONCLUSION: Cultivation type had an important influence on the polyphenolic level and antioxidant capacity of the apple fruits and leaves. Apples from organic production showed a higher content of hydroxycinnamic acids, flavanols, dihydrochalcones, quercetins and total phenolics than apples from integrated cultivation. Copyright
Sugars, organic acids, carotenoids, tocopherols, chlorophylls, and phenolic compounds were quantified in fruit of 4 wild growing Prunus species (wild cherry, bird cherry, blackthorn, and mahaleb ...cherry) using HPLC‐DAD‐MSn. In wild Prunus, the major sugars were glucose and fructose, whereas malic and citric acids dominated among organic acids. The most abundant classes of phenolic compounds in the analyzed fruit species were anthocyanins, flavonols, derivatives of cinnamic acids, and flavanols. Two major groups of anthocyanins measured in Prunus fruits were cyanidin‐3‐rutinoside and cyanidin‐3‐glucoside. Flavonols were represented by 19 derivatives of quercetin, 10 derivatives of kaempferol, and 2 derivatives of isorhamnetin. The highest total flavonol content was measured in mahaleb cherry and bird cherry, followed by blackthorn and wild cherry fruit. Total phenolic content varied from 2373 (wild cherry) to 11053 mg GAE per kg (bird cherry) and ferric reducing antioxidant power antioxidant activity from 7.26 to 31.54 mM trolox equivalents per kg fruits.
Practical Application
Because of their high antioxidant properties, wild Prunus fruits show a high potential and could be used as food supplements, which could be considered beneficial for consumers and represent a source of natural pigments and antioxidants for food or pharmaceutical industries.
Bilberries are processed into different food products and beverages. Therefore, we studied how various bilberry items (puree, infusion, liqueur, and fresh and pasteurized juices) differ in secondary ...metabolites as compared to the fresh fruit. For this purpose, we identified phenolics with a liquid chromatography‐mass spectrophotometry (LC‐MS) system and compared phenolic profiles and phenolic contents in various bilberry products prepared from the same raw material. Our results show that processing significantly affected the biochemical pattern and levels of phenolics. Total analyzed phenolics decreased with processing, mostly due to anthocyanins, which had the highest share in phenolic profile of all bilberry‐based products. The highest differences among products in flavanol (63.7‐fold), followed by flavonol contents (26.3‐fold). Fresh fruits had the highest content of total anthocyanins (5,190 mg/100 g dry weight DW), followed by puree (2,719 mg/100 g DW), infusion (2,469 mg/100 g DW), and liqueur (1,830 mg/100 g DW), whereas fresh and pasteurized juices had the lowest content of total anthocyanins (921 and 1,099 mg/100 g DW).
Practical Application
Although we confirmed the common belief among consumers that the consumption of fresh berries is more beneficial than consuming processed products, this study showed that various bilberry‐derived products can also be valuable source of phenolic compounds all year round.
The aim of this study was to investigate a detailed composition and content of phenolic compounds in fruits of 4 elderberry species (Sambucus nigra, S. cerulea, S. ebulus, and S racemosa) and 8 ...interspecific hybrids. Hydroxycinnamic acids (HCAs) represented the major share of phenolics in analyzed elderberries; caffeoylquinic and p‐coumaroylquinic acids were most abundant. Flavanols (catechin, epicatechin, and different procyanidins) were the second major phenolic group detected in range from 2% to 30% of total analyzed phenolics. From the group of flavonols, 13 different quercetin glycosides, 7 kaempferol glycosides, and 8 isorhamnetin glycosides have been quantified. Rutin was the major flavonol in all studied genotypes. S. ebulus was characterized by the highest level of total HCAs, catechin, epicatechin, and most flavonols. Some elderberry hybrids, for example JA × RAC, CER × NI, and JA × (JA × NI), are perspective for further studies because they have high content of phenolic compounds. The results of research could contribute to breed cultivars, which may prove interesting for food‐processing industries.
Practical Application
Different levels of phenolic compounds have been measured in fruit of analyzed elderberry species and interspecific hybrids. Natural evaluation of elderberry genetic resources, the identification of phenolic compounds, and assessment of their properties are of great interest to breeders and directly valid for pharmaceutical and food industry.
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