A1 Refereed original research article in a scientific journal
Flavonoids, sugars and fruit acids of alpine bearberry (Arctostaphylos alpina) from Finnish Lapland
Authors: Linderborg K, Laaksonen O, Kallio H, Yang BR
Publisher: ELSEVIER SCIENCE BV
Publication year: 2011
Journal: Food Research International
Journal name in source: FOOD RESEARCH INTERNATIONAL
Journal acronym: FOOD RES INT
Number in series: 7
Volume: 44
Issue: 7
First page : 2027
Last page: 2033
Number of pages: 7
ISSN: 0963-9969
DOI: https://doi.org/10.1016/j.foodres.2010.10.036
Abstract
Alpine bearberry (Arctostaphylos alpina L) is a special circumpolar edible berry primarily used for household purposes but with greater potential in commercial applications than utilized thus far. In this study, the flavonoids of alpine bearberry were investigated with HPLC-DAD and HPLC-MS, and the sugars and fruit acids as trimethylsilyl derivates with GC-FID. The most abundant anthocyanin was cyanidin-3-O-galactoside accounting for over 95% of the anthocyanins. Eight other anthocyanins existed in trace amounts only, the richest of them being cyanidin-3-O-arabinoside and cyanidin-3-O-glucoside. Cyanidin accounted for over 99% of the anthocyanin aglycones. All the flavonols identified were glycosides of quercetin. Majority of the sugars were glucose and fructose while the most abundant fruit acid was quinic acid. The unique anthocyanin composition of alpine bearberry encourages advanced use of the berry as a food ingredient in private households and in industrial applications. In addition, it serves as a unique reference material for research purposes. (C) 2010 Elsevier Ltd. All rights reserved.
Alpine bearberry (Arctostaphylos alpina L) is a special circumpolar edible berry primarily used for household purposes but with greater potential in commercial applications than utilized thus far. In this study, the flavonoids of alpine bearberry were investigated with HPLC-DAD and HPLC-MS, and the sugars and fruit acids as trimethylsilyl derivates with GC-FID. The most abundant anthocyanin was cyanidin-3-O-galactoside accounting for over 95% of the anthocyanins. Eight other anthocyanins existed in trace amounts only, the richest of them being cyanidin-3-O-arabinoside and cyanidin-3-O-glucoside. Cyanidin accounted for over 99% of the anthocyanin aglycones. All the flavonols identified were glycosides of quercetin. Majority of the sugars were glucose and fructose while the most abundant fruit acid was quinic acid. The unique anthocyanin composition of alpine bearberry encourages advanced use of the berry as a food ingredient in private households and in industrial applications. In addition, it serves as a unique reference material for research purposes. (C) 2010 Elsevier Ltd. All rights reserved.
UTU Research Portal