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Food Chem. 2016 Jun 15;201:339-49. doi: 10.1016/j.foodchem.2016.01.062. Epub 2016 Jan 16.

Bog bilberry phenolics, antioxidant capacity and nutrient profile.

Author information

1
Department of Biology, Faculty of Science, Karadeniz Technical University, 61080 Trabzon, Turkey. Electronic address: ncolak@ktu.edu.tr.
2
Department of Biology, Faculty of Science, Karadeniz Technical University, 61080 Trabzon, Turkey; Biosystem Engineering, Faculty of Agriculture and Natural Sciences, Düzce University, 81620 Düzce, Turkey. Electronic address: hlytrn95@hotmail.com.
3
Laboratory of Growth Regulators & Department of Chemical Biology and Genetics, Centre of the Region Hana for Biotechnological and Agricultural Research, Faculty of Science, Palacky University & Institute of Experimental Botany AS CR, Slechtitelu 11, CZ-783 71 Olomouc, Czech Republic. Electronic address: jiri.gruz@upol.cz.
4
Laboratory of Growth Regulators & Department of Chemical Biology and Genetics, Centre of the Region Hana for Biotechnological and Agricultural Research, Faculty of Science, Palacky University & Institute of Experimental Botany AS CR, Slechtitelu 11, CZ-783 71 Olomouc, Czech Republic. Electronic address: miroslav.strnad@upol.cz.
5
Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain. Electronic address: Isidro.Hermosin@uclm.es.
6
Department of Biology, Faculty of Science, Karadeniz Technical University, 61080 Trabzon, Turkey. Electronic address: sha@ktu.edu.tr.
7
Department of Biology, Faculty of Science, Karadeniz Technical University, 61080 Trabzon, Turkey. Electronic address: faa@ktu.edu.tr.

Abstract

Phenolics and nutrient profiles of bog bilberry (Vaccinium uliginosum L.) collected from high mountain pastures in northeast Anatolia (Turkey) were examined for the first time in this study. The major soluble sugar identified in the berry was fructose, following by glucose, and the main organic acid identified was citric acid, followed by malic acid. Eleven phenolic acids and 17 anthocyanin 3-glycosides were identified and quantified. Caffeic acid in the free and glycoside forms and syringic acid in the ester form were the major phenolic acids, and the major individual anthocyanin present in the berry was malvidin 3-glucoside (24%). The highest total phenolics and anthocyanin contents were obtained from the anthocyanin fraction in conjunction with the highest antioxidant capacity, followed by the polyphenolic and aqueous fractions, FRAP, ORAC and DPPH, in that order. Our findings can be used to compare bog bilberry with other Vaccinium berries and to help clarify the relative potential health benefits of different berries.

KEYWORDS:

Anthocyanin; Antioxidant capacity; Bog bilberry; Phenolic acid; Vaccinium uliginosum

PMID:
26868586
DOI:
10.1016/j.foodchem.2016.01.062
[Indexed for MEDLINE]

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