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Phenolic Acid Profiles in Some Small Berries

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Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland, and Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada B2G 2W5
Cite this: J. Agric. Food Chem. 2005, 53, 6, 2118–2124
Publication Date (Web):February 22, 2005
https://doi.org/10.1021/jf040411p
Copyright © 2005 American Chemical Society
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    Abstract

    The composition of phenolic acids in several small berries grown in Northeastern Poland, namely, low-bush blueberries, black mulberries, European juneberries, black currants, fruits of blue-berried honeysuckle, and blackberries, was determined by gas chromatography (GC) and mass spectrometry (MS). The total content of phenolic acids, identified by GC-MS, ranged from 2845.8 ± 141.0 (black mulberries) to 5418.2 ± 228.0 (blue-berried honeysuckle). Twenty phenolic acids were identified in the berries. Of these, hydroxycaffeic, m- and p-coumaric, and 3,4-dimethoxycinnamic acids were the major phenolic acids in blackberries and blueberries, m-coumaric acid was the major phenolic acid in blue-berried honeysuckle and black currant fruits, while salicylic, caffeic, and m- and p-coumaric acids were the predominant phenolic acids in European juneberries. Syringic and veratric acids were detected only in blueberries, while p-hydroxybenzoic and sinapic acids were present only in black currants and o-coumaric acid was present in blueberries and black mulberries. The phenolic acids liberated from esters and glycosidic bonds were the major fractions of phenolic acids in the berries.

    Keywords: Phenolics acids; low-bush blueberry (Vaccinium myrtillus); black mulberry (Morus nigra); blue-berried honeysuckle (Lonicera caerulea); black currant (Ribes nigrum); blackberry (Rubus plicatus); European juneberry (Amelanchier ovalis)

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    †

     University of Warmia and Mazury.

    *

     To whom correspondence should be addressed. Tel:  902-867-2205. Fax:  902-867-2389. E-mail:  [email protected].

    ‡

     St. Francis Xavier University.

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