J Agric Food Chem. 2005 Mar 23;53(6):2118-24. Related Articles, Links <\/p>\n
Zadernowski R, Naczk M, Nesterowicz J.<\/p>\n
Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland.<\/p>\n
The composition of phenolic acids in several small berries grown in Northeastern Poland, namely, low-bush blueberries, black mulberries, European juneberries, black currants, fruits of blue-berried honeysuckle, and blackberries, was determined by gas chromatography (GC) and mass spectrometry (MS). The total content of phenolic acids, identified by GC-MS, ranged from 2845.8 +\/- 141.0 (black mulberries) to 5418.2 +\/- 228.0 (blue-berried honeysuckle). Twenty phenolic acids were identified in the berries. Of these, hydroxycaffeic, m- and p-coumaric, and 3,4-dimethoxycinnamic acids were the major phenolic acids in blackberries and blueberries, m-coumaric acid was the major phenolic acid in blue-berried honeysuckle and black currant fruits, while salicylic, caffeic, and m- and p-coumaric acids were the predominant phenolic acids in European juneberries. Syringic and veratric acids were detected only in blueberries, while p-hydroxybenzoic and sinapic acids were present only in black currants and o-coumaric acid was present in blueberries and black mulberries. The phenolic acids liberated from esters and glycosidic bonds were the major fractions of phenolic acids in the berries.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-51308","resume","type-resume","status-publish","hentry"],"acf":{"auteurs":null,"adresse":null,"numero":null,"page":null,"mois":null,"annee":null,"mots-cles":null,"sources":null},"yoast_head":"\n