Biology Reference
In-Depth Information
Table 8.1 Ellagitannin content in berries
(expressed as ellagic acid equivalents after acid hydrolysis).
Berry
mg/kg f.w.
Reference
Strawberry,
Fragaria
x
ananassa
Daniel
et al.
, 1989
Maas
et al.
, 1991
630 ± 90 (d.w.)
430-4640 (d.w.)
320-380
Häkkinen
et al
., 2000
340-590
Häkkinen and Törrönen, 2000
310
Mattila and Kumpulainen, 2002
250-560
Skupien and Oszmianski, 2004
650-850
Määttä-Riihinen
et al
., 2004
680-800
Koponen
et al.
, 2007
Red raspberry,
Rubus idaeus
Daniel
et al
., 1989
Häkkinen
et al
., 2000
1500 ± 100 (d.w.)
510-660
1600
Mattila and Kumpulainen, 2002
1900
Määttä-Riihinen
et al.
, 2004
380-1180
Anttonen and Karjalainen, 2005
2640-3310
Koponen
et al.
, 2007
Red raspberry, wild
2700
Määttä-Riihinen
et al.
, 2004
Blackberry,
Rubus ursinus
1500 ± 140 (d.w.)
Daniel
et al.
, 1989
Cloudberry,
560-610
Häkkinen
et al.
, 2000
Rubus chamaemorus
3600
Määttä-Riihinen
et al.
, 2004
3150
Koponen
et al.
, 2007
Arctic bramble,
Rubus arcticus
690
3900
Häkkinen
et al.
, 2000
Määttä-Riihinen
et al.
, 2004
Rose hip,
Rosa rugosa
1100
Koponen
et al.
, 2007
Sea buckthorn,
Hippóphaë rhamnoides
10
Koponen
et al.
, 2007
Cranberry,
Vaccinium
120±4 (dw)
Daniel
et al.
, 1989
f.w. = fresh weight, d.w. = dry weight
Freezing and long-term (9
-
12 months) storage of strawberries and
red raspberries at −20 °C reduced their total ellagic acid content by 15
-
40% (de Ancos
et al
., 2000, Häkkinen
et al
., 2000). Cooking
strawberries with sugar to make jam only slightly reduced their total
ellagic acid content, and storage of jam at +5 or -20 °C up to 9 months
had no significant effect (Häkkinen
et al
., 2000). However, the content of
free ellagic acid increased during industrial raspberry jam processing,
and continued to increase during the first months of storage at room
temperature and then decreased slightly over the rest of the 6-month
storage period (Zafrilla
et al
., 2001). These changes may be explained by
the release of ellagic acid from ellagitannins during processing and
