The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid
Author:
- A. D. MortonAMA. D. Morton
- 1 September 1968
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science and Technology
- Vol. 3 (3) , 269-275
Abstract
Summary. The anthocyanins, flavonols and other phenolic compounds present in blackcurrant juice have been characterized and estimated using column, paper and thin‐layer chromatography, and absorption spectrophotometry. New minor phenolic compounds isolated and identified include 5‐methyl quercetin, quercitrin, dactylifric acid and p‐coumaric acid. the presence of previously reported phenolic compounds in blackcurrant juice has been confirmed. A quantitative assessment of anthocyanin and other phenolic substances has been made.Keywords
This publication has 24 references indexed in Scilit:
- Thin-layer chromatography of carbohydrates in the presence of bisulfiteJournal of Chromatography A, 1965
- A procedure for the absolute identification of anthocyanins: the pigments of blackcurrant fruitAustralian Journal of Chemistry, 1962
- Unterscheidung von Glykosidtypen der Flavonole durch Polyamid-DünnschichtchromatographieAnalytical and Bioanalytical Chemistry, 1961
- The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituentsJournal of the Science of Food and Agriculture, 1959
- The chromatographic identification of anthocyanin pigmentsJournal of Chromatography A, 1958
- Anthocyanins in Blackcurrant FruitsNature, 1958
- Notes - Detection of Flavanones by Reduction with Sodium BorohydrideThe Journal of Organic Chemistry, 1957
- Paper Chromatography of Phenolic SubstancesNature, 1952
- Quantitative Determination of Certain Flavonol-3-glycosides by Paper Partition ChromatographyAnalytical Chemistry, 1950
- A survey of anthocyanins. IBiochemical Journal, 1931