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

Kaisu R. Määttä-Riihinen, Afaf Kamal-Eldin, A. Riitta Törrönen

Research output: Contribution to journalArticlepeer-review

410 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)6178-6187
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume52
Issue number20
DOIs
Publication statusPublished - Oct 6 2004
Externally publishedYes

Keywords

  • Arctic bramble
  • Berries
  • Cloudberry
  • Food analysis
  • HPLC
  • Phenolic compounds
  • Raspberry
  • Strawberry

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Fingerprint

Dive into the research topics of 'Identification and quantification of phenolic compounds in berries of Fragaria and Rubus species (family rosaceae)'. Together they form a unique fingerprint.

Cite this