Changes in phenolic acids of cherry laurel [Laurocerasus officinalis Oxygemmis] fruit during maturation

• Autorzy: Ayaz F. A.
• Języki publikacji: EN

Abstrakty

EN

Changes in phenolic acid content during the maturation of cherry laurel (Laurocerasus officinalis ‘Oxygemmis’) fruits were studied. Samples were obtained starting 40 days after flowering between May and July. In the fruits, p-coumaric, caffeic and ferulic acids (as cinnamics) and benzoic, 4-hydroxybenzoic, vanillic and 3,4-dihydroxybenzoic acids (as benzoics) were identified. The content of benzoic, 4-hydroxybenzoic, vanillic and caffeic acids started to increase from 6 to 12 WAF (weeks after flowering). The content of p-coumaric and ferulic acids, highest at 6 WAF, declined gradually until 11 WAF and increased again at 12 WAF. All phenolic acids except vanillic and ferulic acids began to decrease in the fruits harvested at 16 WAF, that is, the normal harvesting season. Although an increase in vanillic and ferulic acid content was observed in post-ripening between 13 and 16 WAF, the values were not statistically significant (P = 0.05) between stages. The highest content of phenolic acid in the cultivar was found for benzoic, caffeic and vanillic acids: 2.53, 1.05 and 0.86 mg/100g dry weight, respectively.

Słowa kluczowe

EN

Rosaceae; benzoic acid; caffeic acid; vanillic acid; maturation; cherry laurel; ferulic acid; fruit; Laurocerasus officinalis; phenolic acid

• Wydawca: -
• Czasopismo: Acta Biologica Cracoviensia. Series Botanica
• Rocznik: 2001
• Tom: 43
• Opis fizyczny: p.23-26,ref.

Twórcy

autor

Ayaz F. A.

• Karadeniz Technical University, 61080 Trabzon, Turkey

Bibliografia

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