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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Bibliographic Details
Published in:Food chemistry Vol. 220; pp. 266 - 281
Main Authors: Tian, Ye, Liimatainen, Jaana, Alanne, Aino-Liisa, Lindstedt, Anni, Liu, Pengzhan, Sinkkonen, Jari, Kallio, Heikki, Yang, Baoru
Format: Journal Article
Language:English
Published: England Elsevier Ltd 01.04.2017
Subjects:
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
Online Access:Get full text
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Summary:•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.
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.09.145