Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry (<i>Vaccinium myrtillus</i>) Juices and Wines Using UHPLC-DAD−ESI-QTOF-MS and UHPLC-DAD
Shuxun Liu, Alexis Marsol‐Vall, Oskar Laaksonen, Maaria Kortesniemi, Baoru Yang
Abstract
-Coumaroyl monotropeins still dominated in the wine products, while caffeic acid content showed dramatic elevation with the significant drop of caffeic acid hexoside.
Topics & Concepts
BilberryChemistryVaccinium myrtillusCaffeic acidFlavonolsChromatographyWineProanthocyanidinPhenolic acidFood scienceVacciniumPolyphenolOrganic chemistryBotanyAntioxidantBiologyPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisPlant biochemistry and biosynthesis