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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