E. D. Skakovsky, L. Yu. Tychinskaya, O. A. Molchanova, E. I. Gapankova, V. M. Milov
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Variations in the Composition of Rowan Fruit Juice Studied by NMR
The composition of juice from fruits of different rowan varieties, common rowan (Sorbus aucuparia), Nevezhinskaya (Sorbus Nevezhinskaja), and pomegranate (Crataegosorbus Granatnaja), was studied using NMR. Ten compounds (carbohydrates and organic acids) were spectrally identified. Their contents were determined. Carbohydrates in all samples were represented mostly by sorbitol; acids, by malic acid. Sorbic and parasorbic acids were not detected. The sorbitol content in rowan fruit increased, the amount of malic acid decreased, and the content of parasorboside did not change under the influence of low temperatures (–18°C for a month). The amount of sorbitol in the juice increased and those of malic acid and parasorboside decreased during ripening of rowan fruits, which improved its nutritional qualities.
期刊介绍：
Journal of Applied Spectroscopy reports on many key applications of spectroscopy in chemistry, physics, metallurgy, and biology. An increasing number of papers focus on the theory of lasers, as well as the tremendous potential for the practical applications of lasers in numerous fields and industries.
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