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090			_aB-18120
245	1	0	_aPhenolic acids in berries, fruits, and beverages.
490	0		_vJournal of agricultural and Food Chemistry, 54(19), p.7193-7199, 2006
520	3		_aThe contents of soluble and total phenolic acids were analyzed in samples of 29 berries and berry products, 24 fruits and fruit peels, and 12 beverages. Variation of phenolic acids in berries was also studied. Soluble phenolic acids were extracted with methanolic acetic acid, and a tentative quantification was performed by high-performance liquid chromatography (HPLC). The total phenolic acid content was determined by HPLC after alkaline and acid hydrolyses. The content of total phenolic acids as aglycones in the above samples varied from 0 (pear cider)to 103 mg/100 g fresh weight (rowanberry). Besides rowanberry, the best phenolic acid sources among berries were chokeberry (96 mg/100 g), blueberry (85 mg/100 g), sweet rowanberry (75 mg/100 g), and saskatoon berry (59 mg/100 g). Among fruits, the highest contents (28 mg/100 g)were determined in dark plum, cherry, and one apple variety (Valkea Kuulas). Coffee (97 mg/100 g)as well as green and black teas (30?36 mg/100 g)were the best sources among beverages. Caffeic acid dominated in all of these samples except in tea brews. Variation in the phenolic acid contents of the berries was either small or moderate.
650	1	4	_aPHENOLIC ACIDS
650	1	4	_aBERRIES
650	1	4	_aFRUITS
650	1	4	_aBEVERAGES
700	1	2	_aMattila, P.
700	1	2	_aHellström, J.
700	1	2	_aTörrönen, R.
856	4	0	_uhttps://drive.google.com/file/d/1Vj0ZEIgtqHzL3F-dWuciy_zZlJR5G0zD/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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