The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruits

Sugars, organic acids, and phenolic compounds were analyzed in the fruits of juneberry (Amelanchier lamarckii). Different food products were made from fresh juneberry fruits: jam, liqueur, juice, and tea. A detailed analysis of the phenolic component was performed using high‐pressure liquid chromato...

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Veröffentlicht in:	Journal of food science 2020-02, Vol.85 (2), p.386-393
Hauptverfasser:	Mikulic‐Petkovsek, Maja, Koron, Darinka, Rusjan, Denis
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Alcoholic beverages Amelanchier Amelanchier alnifolia Amelanchier lamarckii Anthocyanins Anthocyanins - analysis Antioxidants - chemistry Bioactive compounds Chromatography, High Pressure Liquid - methods Citric acid Confectionery Coumaric Acids - analysis Flavonols - analysis Food Handling - methods Food industry Food processing Food processing industry Food production Food products Food sources Formic acid Fructose Fruit - chemistry Fruit and Vegetable Juices - analysis Fruits Functional foods & nutraceuticals Glycosides health products Hydroxycinnamic acid Juices Liquid chromatography Mass spectrometry Mass spectroscopy Organic acids Phenolic acids phenolic compounds Phenols Phenols - chemistry Rosaceae - chemistry Sugar sugars Tea
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