PMID: 1202838Sep 29, 1975Paper

The phenolics of fruits. VI. The phenolics of currants, gooseberries and blueberries. Changes in phenolic acids and catechins during development of black currants (author's transl)

Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung
H Stöhr, K Herrmann

Abstract

Black, red, and white currants, gooseberries and cultivated blueberries contained only small amounts of catechins (total up to 30 mg per kg). Hydroxycinnamic acid derivatives, especially of caffeic and p-coumaric acid, occured mostly in higher concentrations. Furthermore, 4-hydroxygenzoic acid, protocatechuic acid and gallic acid were found after hydrolysis in currants and only protocatechuic acid in gooseberries in different levels. Salicyclic and gentisic acid were found in traces up to 2 mg per kg, occassionally vanillic acid, syringic acid or isoferulic acid. The concentrations of the examined phenolic acids in black currants related to the whole fruit (mg per fruit) increased, and related to fresh weight (mg per 1000 g) decreased during the growth of the fruits with the exception of protocatechuic acid, which appeared mostly in a last stage of the fruit.

References

Oct 27, 1975·Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung·H Stöhr, K Herrmann
Mar 1, 1974·Journal of the Science of Food and Agriculture·H D Mosel, K Herrmann

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Citations

Jan 30, 2002·Antioxidants & Redox Signaling·K MaattaR Törrönen
Aug 31, 1977·Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung·B H Koeppen, K Herrmann
Oct 13, 2010·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ashwell R NdhlalaJohannes Van Staden
Oct 27, 1975·Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung·H Stöhr, K Herrmann
Jan 1, 1989·Critical Reviews in Food Science and Nutrition·K Herrmann
Apr 17, 2009·Journal of Agricultural and Food Chemistry·Andreas AkerströmUlla Bång
Jun 1, 2013·Journal of Agricultural and Food Chemistry·Katrin HempflingKarl-Heinz Engel

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