Kolniak-Ostek Joanna, Kucharska Alicja Z, Sokół-Łętowska Anna, Fecka Izabela
†Department of Fruit, Vegetables and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wrocław, Poland.
§Department of Pharmacognosy, Wrocław Medical University, Borowska 211A, 50-140 Wrocław, Poland.
J Agric Food Chem. 2015 Mar 25;63(11):3012-21. doi: 10.1021/jf5039794. Epub 2015 Mar 12.
The aim of this study was to identify and compare the contents of phenolic acids, tannins, anthocyanins, and flavonoid glycosides in thorny and thornless blackberries. Five thorny and nine thornless cultivars were used for this study. Thirty-five phenolic compounds were determined in the examined fruits, and one phenolic acid, three ellagic acid derivatives, one anthocyanin, and six flavonols were characterized for the first time in blackberries. The thornless fruits were characterized by a higher content of anthocyanins (mean = 171.23 mg/100 g FW), ellagitannins (mean = 3.65 mg/100 g FW), and ellagic acid derivatives (mean = 2.49 mg/100 g FW), in comparison to thorny ones. At the same time, in thorny fruits, the contents of hydroxycinnamic acids (mean = 1.42 mg/100 g FW) and flavonols (mean = 5.70 mg/100 g FW) were higher.
本研究的目的是鉴定和比较有刺黑莓和无刺黑莓中酚酸、单宁、花青素和黄酮糖苷的含量。本研究使用了5个有刺品种和9个无刺品种。在所检测的果实中测定了35种酚类化合物，其中一种酚酸、三种鞣花酸衍生物、一种花青素和六种黄酮醇在黑莓中首次得到鉴定。与有刺黑莓相比，无刺黑莓的特点是花青素（平均含量 = 171.23毫克/100克鲜重）、鞣花单宁（平均含量 = 3.65毫克/100克鲜重）和鞣花酸衍生物（平均含量 = 2.49毫克/100克鲜重）含量较高。同时，有刺黑莓中羟基肉桂酸（平均含量 = 1.42毫克/100克鲜重）和黄酮醇（平均含量 = 5.70毫克/100克鲜重）的含量较高。
