Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants

•Fruits and leaves of berry species have great potential as bioactive ingredients of food.•A food-grade method was used to extract phenolic compounds from berries and leaves.•Thorough information of phenolic compounds of berries and leaves of different species.•Other aromatic compounds shall be cons...

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Veröffentlicht in:	Food chemistry Jg. 220; S. 266 - 281
Hauptverfasser:	Tian, Ye, Liimatainen, Jaana, Alanne, Aino-Liisa, Lindstedt, Anni, Liu, Pengzhan, Sinkkonen, Jari, Kallio, Heikki, Yang, Baoru
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	England Elsevier Ltd 01.04.2017
Schlagworte:	anthocyanins Anthocyanins - analysis Aromatic compounds Berries bilberries chlorogenic acid Chromatography, High Pressure Liquid color Crataegus Crataegus - chemistry ethanol Ethanol extracts Fruit - chemistry Glycosides - analysis high performance liquid chromatography Hippophae - chemistry Hippophae rhamnoides Hydroxybenzoates - analysis isorhamnetin Leaves Magnetic Resonance Spectroscopy nuclear magnetic resonance spectroscopy Phenolic compounds Phenols - analysis Plant Extracts - analysis Plant Leaves - chemistry procyanidins Prunus - chemistry quercetin Quercetin - analogs & derivatives Quercetin - analysis Ribes - chemistry Sorbus - chemistry tyramine Vaccinium macrocarpon - chemistry Vaccinium myrtillus - chemistry Vaccinium vitis-idaea - chemistry Leaves Ethanol extracts Berries Phenolic compounds Aromatic compounds
ISSN:	0308-8146, 1873-7072
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Abstract	•Fruits and leaves of berry species have great potential as bioactive ingredients of food.•A food-grade method was used to extract phenolic compounds from berries and leaves.•Thorough information of phenolic compounds of berries and leaves of different species.•Other aromatic compounds shall be considered when evaluating safety of some materials.•The research provides important guidance for application of the materials. Phenolic compounds of berries and leaves of thirteen various plant species were extracted with aqueous ethanol and analyzed with UPLC-DAD-ESI-MS, HPLC-DAD, and NMR. The total content of phenolics was consistently higher in leaves than in berries (25–7856 vs. 28–711mg/100g fresh weight). Sea buckthorn leaves were richest in phenolic compounds (7856mg/100g f.w.) with ellagitannins as the dominant compound class. Sea buckthorn berries contained mostly isorhamnetin glycosides, whereas quercetin glycosides were typically abundant in most samples investigated. Anthocyanins formed the dominating group of phenolics in most dark-colored berries but phenolic acid derivatives were equally abundant in saskatoon and chokeberry berries. Caffeoylquinic acids constituted 80% of the total phenolic content (1664mg/100g f.w.) in bilberry leaves. B-type procyanidins and caffeoylquinic acids were the major phenolic compounds in hawthorn and rowanberry, respectively. Use of leaves of some species with prunasin, tyramine and β-p-arbutin, may be limited in food applications.
AbstractList	•Fruits and leaves of berry species have great potential as bioactive ingredients of food.•A food-grade method was used to extract phenolic compounds from berries and leaves.•Thorough information of phenolic compounds of berries and leaves of different species.•Other aromatic compounds shall be considered when evaluating safety of some materials.•The research provides important guidance for application of the materials. Phenolic compounds of berries and leaves of thirteen various plant species were extracted with aqueous ethanol and analyzed with UPLC-DAD-ESI-MS, HPLC-DAD, and NMR. The total content of phenolics was consistently higher in leaves than in berries (25–7856 vs. 28–711mg/100g fresh weight). Sea buckthorn leaves were richest in phenolic compounds (7856mg/100g f.w.) with ellagitannins as the dominant compound class. Sea buckthorn berries contained mostly isorhamnetin glycosides, whereas quercetin glycosides were typically abundant in most samples investigated. Anthocyanins formed the dominating group of phenolics in most dark-colored berries but phenolic acid derivatives were equally abundant in saskatoon and chokeberry berries. Caffeoylquinic acids constituted 80% of the total phenolic content (1664mg/100g f.w.) in bilberry leaves. B-type procyanidins and caffeoylquinic acids were the major phenolic compounds in hawthorn and rowanberry, respectively. Use of leaves of some species with prunasin, tyramine and β-p-arbutin, may be limited in food applications. Phenolic compounds of berries and leaves of thirteen various plant species were extracted with aqueous ethanol and analyzed with UPLC-DAD-ESI-MS, HPLC-DAD, and NMR. The total content of phenolics was consistently higher in leaves than in berries (25-7856 vs. 28-711mg/100g fresh weight). Sea buckthorn leaves were richest in phenolic compounds (7856mg/100g f.w.) with ellagitannins as the dominant compound class. Sea buckthorn berries contained mostly isorhamnetin glycosides, whereas quercetin glycosides were typically abundant in most samples investigated. Anthocyanins formed the dominating group of phenolics in most dark-colored berries but phenolic acid derivatives were equally abundant in saskatoon and chokeberry berries. Caffeoylquinic acids constituted 80% of the total phenolic content (1664mg/100g f.w.) in bilberry leaves. B-type procyanidins and caffeoylquinic acids were the major phenolic compounds in hawthorn and rowanberry, respectively. Use of leaves of some species with prunasin, tyramine and β-p-arbutin, may be limited in food applications.
Author	Liimatainen, Jaana Lindstedt, Anni Liu, Pengzhan Tian, Ye Alanne, Aino-Liisa Kallio, Heikki Yang, Baoru Sinkkonen, Jari
Author_xml	– sequence: 1 givenname: Ye surname: Tian fullname: Tian, Ye organization: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland – sequence: 2 givenname: Jaana surname: Liimatainen fullname: Liimatainen, Jaana organization: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland – sequence: 3 givenname: Aino-Liisa surname: Alanne fullname: Alanne, Aino-Liisa organization: Instrument Center, Department of Chemistry, University of Turku, FI-20014 Turku, Finland – sequence: 4 givenname: Anni surname: Lindstedt fullname: Lindstedt, Anni organization: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland – sequence: 5 givenname: Pengzhan surname: Liu fullname: Liu, Pengzhan organization: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland – sequence: 6 givenname: Jari surname: Sinkkonen fullname: Sinkkonen, Jari organization: Instrument Center, Department of Chemistry, University of Turku, FI-20014 Turku, Finland – sequence: 7 givenname: Heikki surname: Kallio fullname: Kallio, Heikki organization: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland – sequence: 8 givenname: Baoru surname: Yang fullname: Yang, Baoru email: baoru.yang@utu.fi organization: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
BackLink	https://www.ncbi.nlm.nih.gov/pubmed/27855899$$D View this record in MEDLINE/PubMed
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Snippet	•Fruits and leaves of berry species have great potential as bioactive ingredients of food.•A food-grade method was used to extract phenolic compounds from... Phenolic compounds of berries and leaves of thirteen various plant species were extracted with aqueous ethanol and analyzed with UPLC-DAD-ESI-MS, HPLC-DAD, and...
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SubjectTerms	anthocyanins Anthocyanins - analysis Aromatic compounds Berries bilberries chlorogenic acid Chromatography, High Pressure Liquid color Crataegus Crataegus - chemistry ethanol Ethanol extracts Fruit - chemistry Glycosides - analysis high performance liquid chromatography Hippophae - chemistry Hippophae rhamnoides Hydroxybenzoates - analysis isorhamnetin Leaves Magnetic Resonance Spectroscopy nuclear magnetic resonance spectroscopy Phenolic compounds Phenols - analysis Plant Extracts - analysis Plant Leaves - chemistry procyanidins Prunus - chemistry quercetin Quercetin - analogs & derivatives Quercetin - analysis Ribes - chemistry Sorbus - chemistry tyramine Vaccinium macrocarpon - chemistry Vaccinium myrtillus - chemistry Vaccinium vitis-idaea - chemistry
Title	Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants
URI	https://dx.doi.org/10.1016/j.foodchem.2016.09.145 https://www.ncbi.nlm.nih.gov/pubmed/27855899 https://www.proquest.com/docview/1841799168 https://www.proquest.com/docview/2131848886
Volume	220
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