A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Flavonoids, sugars and fruit acids of alpine bearberry (Arctostaphylos alpina) from Finnish Lapland
Tekijät: Linderborg K, Laaksonen O, Kallio H, Yang BR
Kustantaja: ELSEVIER SCIENCE BV
Julkaisuvuosi: 2011
Journal: Food Research International
Tietokannassa oleva lehden nimi: FOOD RESEARCH INTERNATIONAL
Lehden akronyymi: FOOD RES INT
Numero sarjassa: 7
Vuosikerta: 44
Numero: 7
Aloitussivu: 2027
Lopetussivu: 2033
Sivujen määrä: 7
ISSN: 0963-9969
DOI: https://doi.org/10.1016/j.foodres.2010.10.036
Tiivistelmä
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.
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