Abstract
Acid and base hydrolysis simplified the complex HPLC chromatographic profile of red raspberry juice phenolics dramatically. In three acid-hydrolyzed juices, ellagic acid, two unidentified ellagic acid compounds, and gallic, p-hydroxybenzoic, protocatechuic, caffeic, p-coumaric, and ferulic acids, as well as (+)-catechin, (-)-epicatechin, quercetin, and kaempferol were separated and identified. In base-hydrolyzed samples the same phenolics, except the second ellagic acid compound, were present, and the first ellagic acid compound was present in smaller quantity
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