Aljaž Medič (Avtor), Tina Hajdinjak (Avtor), Metka Hudina (Avtor), Robert Veberič (Avtor), Tilen Zamljen (Avtor)

Povzetek

The purpose of this study was to investigate the differences between the phenolics compositions of bilberry and blueberry liqueurs, to determine whether these are comparable. Both bilberry and blueberry liqueurs have the same name on the market, however they differ in phenolic composition and content. A total of 43 compounds were identified, 36 in the bilberry liqueur, and 21 in the blueberry liqueur. High performance liquid chromatography coupled with mass spectrometry (HPLC-MS) was used to identify and quantify these compounds, where they were fragmented to the MS4 fragments. Anthocyanins were the major phenolics group detected in the bilberry liqueurs, but only the second most abundant phenolics group in the blueberry liqueurs. The most abundant phenolics group in the blueberry liqueurs was hydroxycinnamic acids. The lowest content of individual phenolic compounds was for blueberry liqueur made from whole fruit. This study will provide valuable data to consumers in their choice of a more expensive bilberry liqueur or a cheaper blueberry liqueur.

Ključne besede

phenolic compounds;HPLC-MS identification;Vaccinium myrtillus;Vaccinium corymbosum;liqueur;

Podatki

Jezik: Angleški jezik
Leto izida:
Tipologija: 1.01 - Izvirni znanstveni članek
Organizacija: UL BF - Biotehniška fakulteta
UDK: 634.1/.7
COBISS: 162854915 Povezava se bo odprla v novem oknu
ISSN: 1873-7145
Št. ogledov: 176
Št. prenosov: 22
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Slovenski jezik
Sekundarne ključne besede: liker;navadna borovnica;ameriška borovnica;identifikacija HPLC-MS;fenolne spojine;
Vrsta dela (COBISS): Članek v reviji
Strani: 8 str.
Letnik: ǂVol. ǂ173
Zvezek: ǂPart ǂ2, art. 110197
Čas izdaje: 2023
DOI: 10.1016/j.foodres.2023.113373
ID: 19872221