title: Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L.
abstract: In the fresh tissues of Prunus mahaleb L., three classes of phenolics were characterised: phenolic acid derivatives (main compound being o-coumaric acid glucoside), quercetin glycosides, and anthocyanins (cyanidin 3,5-diglucoside, cyanidin 3-sambubioside, cyanidin 3-xylosyl-rutinoside and cyanidin 3-rutinoside). Coumarin was also identified. The kernels showed a high content of coumarin (0.87 mgg(-1)) which is the main class of metabolites in this sample, but present in pitted berries as well (0.63 mgg(-1)). Flavonoids are mainly concentrated in the skin and pulp (0.55 mgg(-1)). In 'Mirinello di Torremaggiore' liqueur, produced from P. mahaleb L. in accordance with traditional procedures, anthocyanins make up 16.5%, phenolic acids 43.3%, coumarin 36.2% and flavonoids 4% of total compounds. Anthocyanins are the main class in solid residues from liqueur production (70%). These findings point out that solid residues of P. mahaleb can be considered an interesting and innovative source of appreciable amounts of cyanidin glycosides (3.3 mgg(-1)).
authors.affiliation: Department of Pharmaceutical Sciences, University of Florence, via Ugo Schiff 6, 50019 Sesto Fiorentino (FI), Italy. francesca.ieri@unifi.it
authors.forename: Francesca
authors.initials: F
authors.lastname: Ieri
authors.forename: Patrizia
authors.initials: P
authors.lastname: Pinelli
authors.forename: Annalisa
authors.initials: A
authors.lastname: Romani
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D000872:Anthocyanins / Q000032:analysis*; D003374:Coumarins / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D009754:Nuts / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D027861:Prunus / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D003374:Coumarins; D010636:Phenols