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<p>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.</p>

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Variations in the Composition of Rowan Fruit Juice Studied by NMR

  • 期刊论文

  • 发表日期：

    2025年7月5日

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  • E. D. Skakovsky,
  • L. Yu. Tychinskaya,
  • O. A. Molchanova,
  • E. I. Gapankova,
  • V. M. Milov

摘要

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.