The paper reports the profile of individual organic acids and phenolic content in fresh fruit and jam from three populations of cornelian cherry ( Cornus mas L.) wild genotypes originating from Bosnia and Herzegovina. Immediately after harvest, jams were cooked at maximum 80°C from the corresponding fruit. The jam was sampled in five replications at three different storage times for each region: immediately after processing, and then after four and six months of storage, for individual organic acids and phenolics by high-performance liquid chromatography (HPLC). The phenolic compounds found in the fresh fruit were also found in the jams - however, in significantly lower amounts in jam. The three most abundant phenolic compounds found in cornelian cherry fruit as well as in the corresponding jams were procyanidin B1, quercetin 3- O -robinobioside and peonidin 3- O -glucoside. Jam contained dramatically lower levels of phenolic compounds compared to fresh fruit. The most stable phenolic compounds were flavonols where the smallest losses were recorded. The levels of flavan 3-ols, hydroxycinnamicacid, flavonols and anthocyanins declined more during jam processing than during storage, with a significant influence of the growing region.
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