Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L

作者：Ieri Francesca^*; Pinelli Patrizia; Romani Annalisa

来源：Food Chemistry, 2012, 135(4): 2157-2162.

DOI：10.1016/j.foodchem.2012.07.083

• White mahlab
• HPLC/DAD/MS
• Anthocyanins
• o-Coumaric acid glucoside
• Coumarin
• Mirinello liqueur

In the fresh tissues of Prunus mahaleb L, three classes of phenolics were characterised: phenolic acid derivatives (main compound being o-coumaric acid glucoside), quercetin glycosides, and anthocyanins (cyanidin 3,5-diglucoside, cyanidin 3-sambubioside, cyanidin 3-xylosyl-rutinoside and cyanidin 3-rutinoside). Coumarin was also identified. The kernels showed a high content of coumarin (0.87 mg g(-1)) which is the main class of metabolites in this sample, but present in pitted berries as well (0.63 mg g(-1)). Flavonoids are mainly concentrated in the skin and pulp (0.55 mg g(-1)). In %26apos;Mirinello di Torremaggiore%26apos; liqueur, produced from P. mahaleb L. in accordance with traditional procedures, anthocyanins make up 16.5%, phenolic acids 43.3%, coumarin 36.2% and flavonoids 4% of total compounds. Anthocyanins are the main class in solid residues from liqueur production (70%). These findings point out that solid residues of P. mahaleb can be considered an interesting and innovative source of appreciable amounts of cyanidin glycosides (3.3 mg g(-1)).

• 出版日期2012-12-15