Phenolic acid content of fruits commonly consumed and locally produced in Scotland

Wendy R Russell, Aurelie Labat, Lorraine Scobbie, Gary J Duncan, Garry G Duthie

Research output: Contribution to journalArticlepeer-review

100 Citations (Scopus)


Despite fruit, vegetables and many processed products counting towards achieving the recommended five-a-day strategy, it is inevitable that produce choice will affect the benefits delivered. Fruits locally produced and commonly consumed in Scotland were compared for their phenolic acid content and form. The phenolic acid composition was highly variable, but the locally produced fruits were significantly (p < 0.001) higher in total concentration (1.61-4.89 g/kg compared to 0.06-0.22 g/kg). The majority of the phenolic acids were conjugated to other plant components, suggesting that any health benefits derived from these compounds are likely to be after they are released/metabolised by the colonic microbiota. Although the potential protective effects of the individual compounds will not be ascertained until the exact role of these compounds in disease prevention has been clarified, it is clear that the total amount of phenolic acids in the diet will vary enormously depending on the types of fruits consumed.

Original languageEnglish
Pages (from-to)100-104
Number of pages5
JournalFood Chemistry
Issue number1
Early online date7 Dec 2008
Publication statusPublished - 1 Jul 2009


  • nutrition
  • phytochemicals
  • strawberries
  • raspberries
  • gooseberries
  • blackcurrants
  • bananas
  • apples
  • oranges
  • pears
  • grapes
  • components
  • dietary
  • impact
  • cells


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