Department of Pharmaceutical Sciences, University of Florence, via Ugo Schiff 6, 50019 Sesto Fiorentino (FI), Italy.
Food Chem. 2012 Dec 15;135(4):2157-62. doi: 10.1016/j.foodchem.2012.07.083. Epub 2012 Jul 24.
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 mgg(-1)) which is the main class of metabolites in this sample, but present in pitted berries as well (0.63 mgg(-1)). Flavonoids are mainly concentrated in the skin and pulp (0.55 mgg(-1)). 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 mgg(-1)).
在李属樱桃的新鲜组织中，鉴定出了三类酚类物质：酚酸衍生物（主要化合物为对香豆酸葡萄糖苷）、槲皮苷和花色苷（矢车菊素 3,5-二葡萄糖苷、矢车菊素 3-桑布双糖苷、矢车菊素 3-木糖基芦丁糖苷和矢车菊素 3-芦丁糖苷）。此外，还鉴定出了香豆素。李属樱桃的仁中含有较高含量的香豆素（0.87 mgg(-1)），这是该样品中主要的代谢物类别，但李属樱桃核仁中也存在凹陷的浆果（0.63 mgg(-1)）。类黄酮主要集中在果皮和果肉中（0.55 mgg(-1)）。在按照传统工艺由李属樱桃制成的“Torremaggiore 甜酒”中，花色苷占 16.5%、酚酸占 43.3%、香豆素占 36.2%、类黄酮占 4%，占总化合物的比例。花色苷是甜酒生产固体残渣中的主要类别（70%）。这些发现表明，李属樱桃的固体残渣可以被视为一个有趣且创新的来源，可获得相当数量的矢车菊苷（3.3 mgg(-1)）。
