Journal of Food Quality / 2018 / Article / Tab 2

Research Article

Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers

Table 2

Data of active compounds of cornelian cherry juice, .

Group of compoundsCompoundmg/100 mL

IridoidsLoganic acid172.4 ± 8.6
Cornuside30.6 ± 1.6
Total iridoids203.00

AnthocyaninsCyanidin 3-O-galactoside1.84 ± 0.3
Cyanidin 3-O-robinobioside0.65 ± 0.1
Pelargonidin 3-O-galactoside5.44 ± 1.1
Pelargonidin 3-O-robinobioside0.90 ± 0.1
Total anthocyanins8.83

EllagotaninsEllagic acid2.83 ± 0.5

FlavonolsQuercetin 3-glucuronide2.38 ± 0.5
Kaempferol galactoside1.49 ± 0.4
Kaempferol glucoside0.29 ± 0.1
Total flavonols4.16

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