The aim of the experiment was to identify phenolic compounds and analyze their content in the Juneberry fruits (Amelanchier lamarckii F. G. Schroed.). The fruits were sampled in their edible maturity. The purpose of the study was to determine which solvent and extraction method could achieve the best extraction of phenolic from the fruits. The colour parameters of fruits (C*, h and L*) and the pH of the juice were also measured. The average value of the C* parameter was 35.3, while the parameter h was 350.9 and the parameter L* 14.2. The average pH of the juice was 4, which means that the Juneberry juice is quite acidic. The content of phenolic compounds was determined by a high pressure liquid chromatography system (HPLC). In the experiment, the phenolic compounds from the fruits were extracted by five methods and organized as: control, alcohol extract, juice, heat treatment and aqueous extract. In the control extraction, chlorogenic acid (3594 ± 219 mg/kg dry mass) was predominant among hydroxycinnamic acids derivatives. The most dominant representative among other phenolic groups were: epicatechin among flavanol derivatives (353 ± 26 mg/kg dry mass), cyanidin among anthocyanins (853 ± 81 mg/kg dry mass) and kaempferol (1133 ± 52 mg/kg dry mass) and quercetin glycosides (829 ± 38 mg/kg dry mass) among flavonols. Generally, most of the individual phenolic compounds and total phenolics were analyzed in the control treatment and in the alcohol extract. After the heat treatment, 41 phenolic compounds were analyzed, 35 in juice and 24 in aqueous extract. The best extraction was obtained with alcohol (62.5% ethanol). For the efficient extraction of phenolic compounds, 62.5% ethanol is recommended as a solvent.
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