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

Abstract

a b s t r a c tIn 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 À1 ) which is the main class of metabolites in this sample, but present in pitted berries as well (0.63 mg g À1 ).Flavonoids are mainly concentrated in the skin and pulp (0.55 mg g À1 ). In 'Mirinello di Torremaggiore' 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 À1 ).

Prunus mahaleb L. fruit extracts: a novel source for natural food pigments

“…Identification and peak assignment of anthocyanins in mfce was based on comparison of their retention times and UV-Vis spectra with those of standards and on published data on P. mahaleb L. fruit anthocyanin characterization by MS analysis [12][13][14]. Figure 1A shows the HPLC anthocyanin profile of mfce.…”

“…Moreover, mahaleb fruit is used in liqueur, wine and vinegar production in the food industry [12,13]. In our previous studies [14,15] and in a few other works [12,13], these fruits had been preliminary characterized revealing a high content in anthocyanins. Mahaleb fruit anthocyanins or fruit extracts could be used as a new natural colorant for food formulations.…”

Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

“…In the scientific literature, there are information about the analysis of liqueurs made from cherry (Ieri et al 2012;Śliwińska et al 2016a;Senica et al 2016), apple (Śliwińska et al 2016b), lemon (Schipilliti et al 2013;Naviglio et al 2015;Naviglio et al 2016), melon (Hernández Gómez et al 2009), pineapple , herb (Vázquez-Araújo et al 2013), and walnut (Stampar et al 2006;Jakopic et al 2007). Most studies of these beverages are conducted using chromatography, sensory evaluation, and recently electronic sensing.…”

Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

“…Till now, cherry liqueurs were analyzed in relation to the content of phenolic compounds using a high performance liquid chromatography coupled to different types of detectors, such as electron capture detector (ECD), diode-array detector (DAD), mass spectrometry (MS), and MS/MS (Rødtjer et al 2006;Ieri et al 2012). The contents of phenolic compounds in liqueurs produced from different varieties of Prunus cerasus cv.…”

“…The contents of phenolic compounds in liqueurs produced from different varieties of Prunus cerasus cv. Stevns cherry (Rødtjer et al 2006) and P. mahaleb L. variety were compared with those measured in commercially available Mirinello di Torremaggiore liqueur (Ieri et al 2012). Additionally, two samples of commercial Polish cherry liqueurs were studied for antioxidant properties using electron paramagnetic resonance (EPR), nuclear magnetic resonance (NMR), and ultraviolet-visible (UV-VIS) spectroscopy (Polak and Bartoszek 2015).…”