Sugar and Phenolic Acid Composition of Stored Commercial Oleaster Fruits

This study was conducted to quantify and identify soluble sugars and some phenolic acids in stored oleaster fruits, which are often eaten and prized during the winter season in Turkey. Soluble sugars and phenolic acids in commercial oleaster fruits (Elaeagnus angustifolia L.) were identified and quantified by GC and HPLC, respectively. The predominant sugars quantified were fructose (27.1% dry wt.) and glucose (22.3% dry wt.), while sucrose was not detected. HPLC examinations resulted in the detection of seven phenolic acids. Among these, 4-hydroxybenzoic acid in the benzoic group and caffeic acid in the cinnamic group were the most abundant phenolic compounds (45.8 and 32 mg/100 g dry wt., respectively), whereas ferulic acid in the cinnamic group and benzoic acid in the benzoic group were least abundant (2.3 and 11.6 mg/100 g dry wt. respectively). Fructose and glucose were found to be the major sugars contributing to the taste of the fruit together with the phenolic compounds.