Composition of Sugars, Organic Acids, and Total Phenolics in 25 Wild or Cultivated Berry Species

Mikulič-Petkovšek, Maja; Schmitzer, Valentina; Slatnar, Ana; Štampar, Franci; Veberič, Robert

doi:10.1111/j.1750-3841.2012.02896.x

Cited by 393 publications

(336 citation statements)

References 33 publications

Supporting

Mentioning

263

Contrasting

Unclassified

Order By: Relevance

“…Ozgen et al (2009) stated that the fructose and glucose contents of fourteen black and red mulberry genotypes ranged from 5.50 to 7.12 g 100 mL -1 and from 4.86 to 6.41 g 100 mL -1 , respectively. In another study, Mikulic-Petkovsek et al (2012) indicated that glucose and fructose determined in 25 wild and cultivated mulberries were more abundant, and the glucose content of black mulberry fruits growing wild in Slovenia was measured as 3.68 g 100 g -1 and the fructose content as 3.99 g 100 g -1 . The amounts of sugars determined in the fruits of mulberry cultivars and genotypes vary depending on genetic factors, cultivation practices, and environmental conditions (Gundogdu et al 2011).…”

Section: Sugarsmentioning

confidence: 99%

“…Chemical content and antioxidant capacity of fruits are influenced by numerous factors. In particular, environmental conditions and genotype structure have great effects on the formation of these substances (Mikulic-Petkovsek et al 2012, Sanchez et al 2014. It has been revealed in several studies that the quality of local products made of particular wild or semi-wild edible fruits is also improved as a result of the high level of chemical components in mulberry species growing naturally in various regions of Turkey (Ercisli and Orhan 2008, Ozgen et al 2009, Gundogdu et al 2011, Orhan and Ercisli 2010.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Phenolic compounds, bioactive content and antioxidant capacity of the fruits of mulberry (Morus spp.) germplasm in Turkey

Gündoğdu

Canan

Geçer

et al. 2017

Folia Horticulturae

View full text Add to dashboard Cite

The study was carried out in 2014 and 2015, and aimed to determine some important biochemical and antioxidant characteristics of the fruits of mulberry (Morus spp.) cultivars and genotypes found in Malatya (Turkey). Phenolic compounds (protocatechuic acid, vanillic acid, ellagic acid, rutin, quercetin, gallic acid, catechin, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, o-coumaric acid, phloridzin and ferulic acid), organic acids, sugars, vitamin C and antioxidant capacity were analyzed in sampled fruits. The results showed that most of the biochemical content and antioxidant capacities of the cultivars and genotypes were significantly different from one another (p < 0.05). Among the phenolic compounds, rutin (118.23 mg 100 g ) were determined to have the highest values for most of the fruit samples. Malic acid and citric acid were dominant among the organic acids for all the cultivars and genotypes except 44-Nrk-05. Glucose was measured as a more abundant sugar than fructose and sucrose in all samples. Antioxidant capacity, on the other hand, varied between 6.17 and 21.13 µmol TE g -1 among the cultivars and genotypes analyzed.Ke y wor d s: cultivar, genotype, mulberry, phytochemicals

show abstract

Section: Sugarsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Phenolic compounds, bioactive content and antioxidant capacity of the fruits of mulberry (Morus spp.) germplasm in Turkey

Gündoğdu

Canan

Geçer

et al. 2017

Folia Horticulturae

View full text Add to dashboard Cite

show abstract

“…Diluted grape juice was centrifuged and filtrated. The separation of sugars and organic acids was done according to the HPLC method described by Mikulic-Petkovsek et al (2012a). The contents of all analyzed sugars and organic acids were expressed in g L -1 and summed up and presented as total sugar and acid contents in g L -1…”

Section: Extraction and Determination Of Sugars And Organic Acidsmentioning

confidence: 99%

Effects of partial dehydration techniques on the metabolite compositionin ‘Refošk’ grape berries and wine*

Mikulič-Petkovšek¹,

Jug²,

Reščič³

et al. 2017

Turk J Agric For

Self Cite

View full text Add to dashboard Cite

IntroductionGrape quality is reflected in a balanced composition of primary and secondary metabolites, which constitute different parts of the fresh berries during their development and ripening. The accumulation of these metabolites within the berries is affected by genetic characteristics, cultivation practices, and climate conditions (Jackson and Lombard, 1993).The phenolic compounds in the skins of red berry grapevine varieties are mostly anthocyanins, hydroxycinnamic acids, stilbenoids, flavanols, and flavonols, which are also the building blocks of the grapes' and wines' sensorial properties (Jackson and Lombard, 1993;Gonzalez-Alvarez et al., 2013). In red grapes, anthocyanins are responsible for the red color of the skins and consequently define the color and quality of the must and wine (Liang et al., 2008). Other polyphenols, such as flavonols and flavanols, mostly contribute to wine flavor and astringency (Li et al., 2009). Phenolic compounds are biosynthesized through the phenylpropanoid and flavonoid pathways and originate from the amino acid precursor, phenylalanine. These pathways are among the most studied and thoroughly described secondary metabolic pathways in plants (Yang et al., 2012). Polyphenolic compounds play an important role in the sensorial quality of grapes and wines. Their transformation during the vinification process directly or indirectly influences the quality of the wine: its structure and sensorial properties (Cheynier, 2005;Noguerol-Pato et al., 2013).In order to change the composition of fresh berries and improve the quality of the wines produced from these, different canopy techniques, especially training systems, bunch thinning, defoliation, dehydration etc., have been introduced in viticulture ( Kyraleou et al., 2015;Liu et al., 2015). Grape dehydration, used for the production of late harvest, botrytized, and ice wines, represents a measure applied for the production of sweeter wines in general, in which the contents of soluble solids, phenolics, and aroma

show abstract

“…The analysis of primary metabolites (sugars and organic acids) carried out using highperformance liquid chromatograph (HPLC) of Thermo Separation Products, as reported by (Mikulic-Petkovsek et al, 2012).…”

Section: Current Methods Used For Black Elder Chemical Characterizationmentioning

confidence: 99%

Chemical Profiles and Antioxidant Activity of Black Elder (Sambucus Nigra L.) - A Review

Petruţ¹,

Muste²,

Mureşan³

et al. 2017

BUASVMCN-FST

View full text Add to dashboard Cite

All plant parts of black elder (leaves, berries, inflorescences, roots, shoots, bark) have a long history of use in herbal remedy or lots of culinary uses, widespread in almost every continent of the world. Pro-health properties indicated a role of black elderberry products intake in the prevention of cancer and diabetes. This paper presents an overview of the evaluation of biochemical compounds (sugars, organic acids, total phenolics, antioxidative activity, flavonoids, flavor and volatile compounds), found in flowers, berries and leaves of Sambucus nigra L. The variability of concentration compounds are found by uniform maturity of each phenophase of black elder, hence the need varieties improve the quantity and quality of its yield. Black elder has food industry properties associated with the presence of increased nutritive and decreased caloric value at fruits best correlated with the content of sugars and organic acids of flower, organic acids as a important metabolic pathway of proteins, lipids, carbohydrates. Several studies have confirmed that Sambucus nigra L. is a valuable raw material with many nutrients and bioactive substances, being extraordinarily rich in antioxidants, and the leaves are remarked as easily available source of antioxidant preparations in different domains (food products, pharmaceutics, or cosmetics). A bush of Sambucus nigra L. in the garden is our true handy pharmacy, a food market like as functional ingredient, a spot of color with unmistakable smell.

show abstract

Composition of Sugars, Organic Acids, and Total Phenolics in 25 Wild or Cultivated Berry Species

Cited by 393 publications

References 33 publications

Phenolic compounds, bioactive content and antioxidant capacity of the fruits of mulberry (Morus spp.) germplasm in Turkey

Phenolic compounds, bioactive content and antioxidant capacity of the fruits of mulberry (Morus spp.) germplasm in Turkey

Effects of partial dehydration techniques on the metabolite compositionin ‘Refošk’ grape berries and wine*

Chemical Profiles and Antioxidant Activity of Black Elder (Sambucus Nigra L.) - A Review

Contact Info

Product

Resources

About