Salal (Gaultheria shallon) and aronia (Aronia melanocarpa) fruits from Orkney: Phenolic content, composition and effect of wine-making
| Autor: | Peter Martin, Gordon J. McDougall, Ceri Austin, E. Van Schayk |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Wine 01 natural sciences Analytical Chemistry Anthocyanins 03 medical and health sciences chemistry.chemical_compound Flavonols Phenols Photinia Gaultheria shallon Food science chemistry.chemical_classification 030109 nutrition & dietetics biology 010401 analytical chemistry General Medicine biology.organism_classification 0104 chemical sciences chemistry Polyphenol Fruit Anthocyanin Aronia melanocarpa Aronia Gaultheria Food Science |
| Zdroj: | Food Chemistry. 205:239-247 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2016.03.025 |
| Popis: | The polyphenol content and composition of salal and aronia fruits from plants established in Orkney was examined. The composition of the salal fruits has not previously been recorded, and they contained anthocyanins, flavonols, hydroxycinnamates and proanthocyanins. The aronia fruits contained anthocyanins, hydroxycinnamates and flavonols as previously described. Although salal fruits had half the anthocyanin content of aronia fruits, salal wine had higher anthocyanin content, probably due to the relative stability of diglycoside pentose anthocyanins. The wines contained components suggestive of anthocyanin and flavonol degradation, but there was no consistent pattern to stability within phenolic sub-classes. Indeed, the wine made from equal amounts of salal and aronia fruits had patterns of recovery of individual phenolic components which could not be predicted from recoveries in wines from single fruits. This strongly suggests that stability of individual phenolic constituents during wine-making is influenced by the presence and relative stability of other components. |
| Databáze: | OpenAIRE |
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