Zusammenfassung
Eine HPLC-Technik mit Dioden-Array-Detektion wurde zur Charakterisierung der phenolischen Verbindungen in Früchten, Säften und Konfitüren von Aprikosen benutzt. Chlorogensäure dominierte in allen drei Formen. Quercetin-3-rutenosid war das wichtigste Flavonoid, Kämpferol-3-rutenosid war stets in kleinen Mengen neben anderen Glycosiden vorhanden. Quantitative Unterschiede waren bei 11 Aprikosensorten im Zuge der Reifung zu beobachten, auch bei einigen Produkten. In allen Fällen gab es ein gemeinsames phenolisches Profil. Die Flavonoide kommen hauptsächlich in der Haut der Früchte vor, der Gesamtphenolgehalt ist nicht vom Reifungsverlauf abhängig.
Abstract
High-performance liquid chromatography with diode-array detection was used to characterize the phenolic profile of apricot fruits, juices and jams. Chlorogenic acid was the major phenolic compound present in all samples. Quercetin 3-rutinoside was the main flavonoid and kaemp-ferol 3-rutinoside was present in smaller amounts with traces of other quercetin and kaempferol glycosides. Quantitative differences in phenolics were observed in eleven apricot fruit varieties at three stages of maturity and also in some processed apricot products. A common phenolic profile was observed in all cases. The major portion of the flavonoids occurred in the skin of the fruit and the total phenolic content of apricot fruits had no influence over the softening behaviour observed in some varieties.
Article PDF
Avoid common mistakes on your manuscript.
References
Étievant P, Schlich P, Bertrand A, Symonds P, Bouvier JC (1988) J Sci Food Agric 42: 39–54
Tomás-Lorente F, García-Viguera C, Ferreres F, Tomás-Barberán FA, Navarro G (1989) Rev Agroquim Tecnol Aliment 29: 399–406
Amiot MJ, Aubert S, Gonnet M, Tacchini M (1989) Apidologie 20: 115–125
Ferreres F, Ortiz A, Silva C, García-Viguera C, Tomás-Barberán FA, Tomás-Lorente F (1992) Z Lebensm Unters Forsch 194: 139–143
Fernández de Simón B, Pérez-Ilzarbe J, Hernández T, Gomez-Cordovés C, Estrella E (1992) J Agric Food Chem 40: 1531–1535
Galensa R (1989) GIT [Suppl 4] 88: 18–25
Tomás-Lorente F, García-Viguera C, Ferreres F, Tomás-Barberán FA (1992) Agric Food Chem 40: 1800–1804
Wilson EL (1981) J Sci Food Agric 32: 257–264
Rousseff RL (1988) J Assoc Off Anal Chem 71: 798–802
Sendra JM, Navarro JL, Izquierdo L (1988) J Chromatogr Sci 26: 443–448
Singleton VL, Trousdale EK (1983) Am J Enol Vitic 34: 27–34
Salagoity-Auguste MH, Bertrand A (1984) J Sci Food Agric 35: 1241–1247
Harborne JB, Turner BC (1984) Plant Chemosystematics. Academic Press, London
Spanos GA, Wrolstad RE (1990) J Agric Food Chem 38: 817–824
Spanos GA, Wrolstad RE, Heatherbell DA (1990) J Agric Food Chem 38: 1572–1579
Henning W, Herman K (1980) Z Lebensm Unters Forsch 171: 183–188
Hunter RS (1975) The measurement of appearance. Wiley, New York
Delwiche MJ, Baumgardner RA (1985) J Am Soc Hort Sci 110: 53–57
Monet R (1978) A. F. n °- 293/294, 23
Mansour R, Latché A, Pech JC (1982) Fruits 37: 785–791
Tomás-Barberán FA, Blazquez A, García-Viguera C, Ferreres F, Tomás-Lorente F (1992) Phytochem Anal 3: 178–181
Mabry TJ, Markham KR, Thomas MB (1970) The systematic identification of flavonoids. Springer, Berlin
Tomás F, Ferreres F (1976) Rev Agroquim Tecnol Aliment 16: 568–571
El-Sayed AS, Luh BS (1965) J Food Sci 30: 1016–1020
Möller B, Herrmann K (1983) Phytochemistry 22: 477–481
Lidster PD, Dick AJ, Demarco A, McRae KB (1986) J Am Soc Hort Sci 111: 892–896
Dick AJ, Williams R, Bearne SL, Lidstar PD (1985) J Agric Food Chem 33: 798–800
Dick AJ, Bearne SL (1988) J Food Biochem 12: 97–108
Dick AJ, Smith KC (1990) J Agric Food Chem 38: 923–926
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Garcia-Viguera, C., Bridle, P., Ferreres, F. et al. Influence of variety, maturity and processing on phenolic compounds of apricot juices and jams. Z Lebensm Unters Forch 199, 433–436 (1994). https://doi.org/10.1007/BF01193268
Received:
Revised:
Issue Date:
DOI: https://doi.org/10.1007/BF01193268