Number of the records: 1  

Phenolic compounds and antioxidant capacity in different-colored and non-pigmented berries of bilberry (Vaccinium myrtillus L.)

  1. 1.
    SYSNO ASEP0485724
    Document TypeJ - Journal Article
    R&D Document TypeJournal Article
    Subsidiary JČlánek ve WOS
    TitlePhenolic 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 authors8
    Source TitleFood Bioscience - ISSN 2212-4292
    Roč. 20, DEC (2017), s. 67-78
    Number of pages12 s.
    Languageeng - English
    CountryNL - Netherlands
    KeywordsAnthocyanin ; Antioxidant ; Bilberry ; Phenolic acid ; Vaccinium myrtillus
    Subject RIVEF - Botanics
    OECD categoryPlant sciences, botany
    Institutional supportUEB-Q - RVO:61389030
    UT WOS000416708300010
    EID SCOPUS85028452459
    DOI10.1016/j.fbio.2017.06.004
    AnnotationBilberries 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.
    WorkplaceInstitute of Experimental Botany
    ContactDavid Klier, knihovna@ueb.cas.cz, Tel.: 220 390 469
    Year of Publishing2018
Number of the records: 1  

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