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prunus_spinosa_l [2015/04/12 15:45]
andreas 		prunus_spinosa_l [2024/03/22 11:40] (aktuell)
andreas
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 Prunus spinosa L. - Rosaceae - blackthorn, sloe, sloeberry, **Schlehe**, Schwarzdorn Prunus spinosa L. - Rosaceae - blackthorn, sloe, sloeberry, **Schlehe**, Schwarzdorn
  
-Deciduous shrub, up to 3m high, native to Europe, West Asia, North Africa; branches reddish brown, spiny; leaves 2-5cm long, ovate to oblong, crenate, abaxially yellowish green and pubescent, adaxially dark green and sparsely appressed pubescent; flowers white, solitary, appearing before the leaves, petals 6mm long; fruits globose, deep blue to nearly black, glaucous. \\+Deciduous shrub, up to 3m high, native to Europe, West Asia, North Africa; branches reddish brown, spiny; leaves 2-5cm long, ovate to oblong, crenate, abaxially yellowish green and pubescent, adaxially dark green and sparsely appressed pubescent; flowers fragrant, white, solitary, appearing before the leaves, petals 6mm long; fruits globose, deep blue to nearly black, glaucous. \\
 "This species is cultivated for its edible fruit and as grafting stock for other species of Prunoideae." \\ "This species is cultivated for its edible fruit and as grafting stock for other species of Prunoideae." \\
 [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200011162]] [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200011162]]
 +
 +| {{:2-aminobenzaldehyde.jpg| 2-aminobenzaldehyde}} \\ 2-aminobenzaldehyde |{{2aminoacetophenone.png| 2-aminoacetophenone}} \\ 2-aminoacetophenone |
 +
 +"The combination of 2-aminobenzaldehyde and 2-aminoacetophenone, sometimes accompanied by methyl anthranilate, can be regarded as a scent concept important to nature and frequently found in nature, e.g. In Prunus species." The headspace of Prunus spinosa flower contained 2-aminobenzaldehyde (0.4%; orange-flower like) and 2-aminoacetophenone (0.1%; grape, sweet green; high impact - odor threshold in the picogram range). [R.Kaiser, Scent of the Vanishing Flora, Zurich 2011, 21, 34]
 +
 +----
  
 The ripe fruits are usually harvested after the first frost on the bush. By natural or artificial freezing, a big part of the astringent tannins of the fruit is enzymatically degraded. In this case, the tannin content of the juice decreases from about 1% to less than 0.5%. Complete degradation of tannins is not intended because of their significant contribute to flavor. \\ The ripe fruits are usually harvested after the first frost on the bush. By natural or artificial freezing, a big part of the astringent tannins of the fruit is enzymatically degraded. In this case, the tannin content of the juice decreases from about 1% to less than 0.5%. Complete degradation of tannins is not intended because of their significant contribute to flavor. \\
 [[http://de.wikipedia.org/wiki/Schlehdorn]] [[http://de.wikipedia.org/wiki/Schlehdorn]]
  
-Benzaldehyde, benzyl alcohol, 1-hexanol and (E)-2-hexenal were selected by AEDA as principal aroma-active components of P.spinosa. \\+Benzaldehyde, benzyl alcohol, 1-hexanol and (E)-2-hexenal were selected by AEDA as principal aroma-active components of P.spinosa fruits. \\
 [Dolezal, M., Velíšek, J., Famfulíková, P., Pfannhauser, W., Fenwick, G. R., & Khokhar, S. (2001). Chemical composition of less-known wild fruits. In Biologically-active phytochemicals in food: analysis, metabolism, bioavailability and function. Proceedings of the EUROFOODCHEM XI Meeting, Norwich, UK, 26-28 September 2001. (pp. 241-244). Royal Society of Chemistry.] [Dolezal, M., Velíšek, J., Famfulíková, P., Pfannhauser, W., Fenwick, G. R., & Khokhar, S. (2001). Chemical composition of less-known wild fruits. In Biologically-active phytochemicals in food: analysis, metabolism, bioavailability and function. Proceedings of the EUROFOODCHEM XI Meeting, Norwich, UK, 26-28 September 2001. (pp. 241-244). Royal Society of Chemistry.]
  
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 [[http://www.chiriotti.it/pdf/ijfs/IJFS213.pdf#page=86]] [[http://www.chiriotti.it/pdf/ijfs/IJFS213.pdf#page=86]]
  
-"P.spinosa fruits are sometimes eaten raw, and commonly prepared in jams or macerated with sugar, honey and brandy to obtain a digestive and laxative liqueur... P.spinosa fruits presented the highest concentration in phenolic acids (29.78 mg/100 g dw), being 3-O-caffeoylquinic acid the most abundant one, and flavone/ols (57.48 mg/100 g), among which quercetin-3-O-rutinoside (15.63 mg/100g) was the major compound." \\+"P.spinosa fruits are... commonly prepared in jams or macerated with sugar, honey and brandy to obtain a digestive and laxative liqueur... P.spinosa fruits presented the highest concentration in phenolic acids (29.78 mg/100 g dw), being 3-O-caffeoylquinic acid the most abundant one, and flavone/ols (57.48 mg/100 g), among which quercetin-3-O-rutinoside (15.63 mg/100g) was the major compound." \\
 [Guimarães, R., Barros, L., Dueñas, M., Carvalho, A. M., Queiroz, M. J. R., Santos-Buelga, C., & Ferreira, I. C. (2013). Phenolic profile of Arbutus unedo L. and Prunus spinosa L. wild fruits.] [Guimarães, R., Barros, L., Dueñas, M., Carvalho, A. M., Queiroz, M. J. R., Santos-Buelga, C., & Ferreira, I. C. (2013). Phenolic profile of Arbutus unedo L. and Prunus spinosa L. wild fruits.]
  
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 Thomé, O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3, t.394 (1885) \\ Thomé, O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3, t.394 (1885) \\
 [[http://plantgenera.org/species.php?id_species=1266519]] [[http://plantgenera.org/species.php?id_species=1266519]]
 +
 +{{http://www.botanische-spaziergaenge.at/Bilder/Konica_4/PICT3436.JPG}} \\
 +Prunus spinosa © Rolf Marschner (2007) [[http://botanische-spaziergaenge.at/viewtopic.php?f=411&t=1286| www.botanische-spaziergaenge.at]]
prunus_spinosa_l.1428846315.txt.gz · Zuletzt geändert: 2015/04/12 15:45 von andreas

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