title: Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants.
abstract: Phenolic compounds of berries and leaves of thirteen various plant species were extracted with aqueous ethanol and analyzed with UPLC-DAD-ESI-MS, HPLC-DAD, and NMR. The total content of phenolics was consistently higher in leaves than in berries (25-7856 vs. 28-711mg/100g fresh weight). Sea buckthorn leaves were richest in phenolic compounds (7856mg/100g f.w.) with ellagitannins as the dominant compound class. Sea buckthorn berries contained mostly isorhamnetin glycosides, whereas quercetin glycosides were typically abundant in most samples investigated. Anthocyanins formed the dominating group of phenolics in most dark-colored berries but phenolic acid derivatives were equally abundant in saskatoon and chokeberry berries. Caffeoylquinic acids constituted 80% of the total phenolic content (1664mg/100g f.w.) in bilberry leaves. B-type procyanidins and caffeoylquinic acids were the major phenolic compounds in hawthorn and rowanberry, respectively. Use of leaves of some species with prunasin, tyramine and β-p-arbutin, may be limited in food applications.
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
authors.forename: Ye
authors.initials: Y
authors.lastname: Tian
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
authors.forename: Jaana
authors.initials: J
authors.lastname: Liimatainen
authors.affiliation: Instrument Center, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
authors.forename: Aino-Liisa
authors.initials: AL
authors.lastname: Alanne
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
authors.forename: Anni
authors.initials: A
authors.lastname: Lindstedt
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
authors.forename: Pengzhan
authors.initials: P
authors.lastname: Liu
authors.affiliation: Instrument Center, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
authors.forename: Jari
authors.initials: J
authors.lastname: Sinkkonen
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
authors.forename: Heikki
authors.initials: H
authors.lastname: Kallio
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: baoru.yang@utu.fi.
authors.forename: Baoru
authors.initials: B
authors.lastname: Yang
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D027825:Crataegus / Q000737:chemistry; D005638:Fruit / Q000737:chemistry*; D006027:Glycosides / Q000032:analysis; D031281:Hippophae / Q000737:chemistry; D062385:Hydroxybenzoates / Q000032:analysis; D009682:Magnetic Resonance Spectroscopy; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*; D018515:Plant Leaves / Q000737:chemistry*; D027861:Prunus / Q000737:chemistry; D011794:Quercetin / Q000031:analogs & derivatives / Q000032:analysis; D031965:Ribes / Q000737:chemistry; D031994:Sorbus / Q000737:chemistry; D029799:Vaccinium macrocarpon / Q000737:chemistry; D029800:Vaccinium myrtillus / Q000737:chemistry; D029801:Vaccinium vitis-idaea / Q000737:chemistry
chemical_list: D000872:Anthocyanins; D006027:Glycosides; D062385:Hydroxybenzoates; D010636:Phenols; D010936:Plant Extracts; C047368:3-methylquercetin; D011794:Quercetin; C017616:phenolic acid
keywords: Aromatic compounds; Berries; Ethanol extracts; Leaves; Phenolic compounds