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Phenolic compounds and antioxidant capacity in different-colored and non-pigmented berries of bilberry (Vaccinium myrtillus L.)
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SYSNO ASEP 0485724 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title Phenolic compounds and antioxidant capacity in different-colored and non-pigmented berries of bilberry (Vaccinium myrtillus L.) Author(s) Colak, N. (TR)
Primetta, A. K. (FI)
Riihinen, K. R. (FI)
Jaakola, L. (NO)
Grúz, Jiří (UEB-Q) RID, ORCID
Strnad, Miroslav (UEB-Q) RID, ORCID
Torun, H. (TR)
Ayaz, F. A. (TR)Number of authors 8 Source Title Food Bioscience - ISSN 2212-4292
Roč. 20, DEC (2017), s. 67-78Number of pages 12 s. Language eng - English Country NL - Netherlands Keywords Anthocyanin ; Antioxidant ; Bilberry ; Phenolic acid ; Vaccinium myrtillus Subject RIV EF - Botanics OECD category Plant sciences, botany Institutional support UEB-Q - RVO:61389030 UT WOS 000416708300010 EID SCOPUS 85028452459 DOI 10.1016/j.fbio.2017.06.004 Annotation Bilberries and their products are popular worldwide and represent a very interesting source of dietary antioxidants. Berries of eight different-colored and non-pigmented bilberry (Vaccinium myrtillus L.) samples from Finland were evaluated in terms of antioxidant capacity and total phenolic compounds (range, 220.06 – 3715.21 mg/100 g dw) and total monomeric anthocyanin (range, 206.18 – 867.52 mg/100 g dw) contents. Delphinidin (range, 5915.93–18108.39 µg /g dw) was the major anthocyanin moiety, while sinapic acid was the major phenolic acid in the free form (range, 0.01 – 6.06 μg /g dw), and p-coumaric acid in the ester (range, 26.39 – 110.78 µg /g dw), glycoside (range, 15.83 – 57.73 μg /g dw) and ester-bound (range, 2.32 – 14.20 μg /g dw) forms. The white colored berry samples did not contain any anthocyanins, but the colored berries did contain them. Antioxidant capacity was much higher in colored (pink to blue/black) berry samples than in the white sample, and it was more related to the total phenolic concentration rather than to the anthocyanin concentration. This is the first time that these different-colored berry phenotypes of bilberry (V. myrtillus L.) have been analyzed within the same study. Workplace Institute of Experimental Botany Contact David Klier, knihovna@ueb.cas.cz, Tel.: 220 390 469 Year of Publishing 2018
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