Naslov
Polyphenols and volatiles in fruits and jams of two sour cherry cutivars and some berry fruits

Autori
Levaj, Branka ; Dragović Uzelac, Verica ; Delonga, Karmela ; Kovačević Ganić, Karin ; Banović, Mara ; Bursać Kovačević, Danijela

Izvornik
Food technology and biotechnology (1330-9862) 48 (2010), 4; 538-547

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
polyphenols; volatiles; sour cherry Marasca; sour cherry Oblačinska; strawberry; raspberry; blueberry; jams; GC; HPLC

Sažetak
This paper reports polyphenols and volatile content of two sour cherry cultivars (Marasca and Oblačinska), and some berry fruits (strawberry, raspberry, and blueberry) of fresh fruits and corresponding low sugar jams. Phenolic compounds (hydroxybenzoic and hydroxycinnamic acids, flavan-3-ols and flavonols) were determined by liquid chromatography (HPLC). The same, which were found in fruits, were also found in jams. Jams contained lower amounts of polyphenols then fresh fuits, but the overall retention of polyphenols in jams was relatively high. Among fruits, sour cherry Marasca had the highest level of polyphenols. Marasca jam and raspberry jam had the highest level of polyphenols among jams. The major flavonoid in all investigated fruits, except in sour cherry Oblačinska, was (-)-epicatechin. Marasca had the highest level of (-)-epicatechin (95.75 mg/kg), and it also contained very high amounts of flavonols, quercetin 3-rutinoside and kaempferol 3-rutinoside. Hydroxybenzoic acids (HBA) were not found in sour cherries Marasca and Oblačinska, but were found in berry fruits and jams. Phenolic compound (+)-gallocatechin was found only in Marasca fruit and jam. Ellagic acid was found in the highest concentration in raspberry fruit and jam. Hydroxycinnamic acid (HCA) and its derivatives were found in all investigated fruits, with the exception of ferulic acid which was not found in strawberry. Caffeic, p-coumaric and chlorogenic acid were found in all investigated fruits, with chlorogenic acid being the most abundant, especially in Marasca. Volatiles were determinated by gas chromatography (GC) and expressed as peak area of the identified compounds. All investigated volatiles of fresh fruit have also been determined in related jams with relatively high retention. Sour cherries Marasca and Oblačinska contained the same volatile compounds, but Marasca had higher level of total volatiles. The main volatile compound in both sour cherry varieties was benzaldehyde (characteristic cherry aroma compound), which was followed by hexanal, 2-hexenal, 2-heptanone, linalool, nerol, and α-terpineol. Our results showed that γ-decalactone and linalool were the most abundant volatile compounds in strawberry and raspberry, respectively. The most abundant group of volatiles in bluberry was esters, and they were followed by terpens, ethyl butanoate and linalool.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA