Phenolic compounds and antioxidant activity of lingonberry (Vaccinium vitis-idaea L.) leaf, stem and fruit at different harvest periods

•Fifty-one phenolic compounds were newly identified or named in lingonberry extracts.•Arbutin represents 31–50% of the phenolic pool in leaf.•Leaf and stem share A- and B-type flavanols and quercetin glycosides as major contributors.•Procyanidin analysis revealed low mDP (3–6) and epicatechin as the...

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Bibliographic Details
Published in:Food chemistry 2018-06, Vol.252, p.356-365
Main Authors: Bujor, Oana-Crina, Ginies, Christian, Popa, Valentin I., Dufour, Claire
Format: Article
Language:English
Subjects:
Anthocyanins - analysis
Antioxidant
Antioxidants - analysis
Catechin - analysis
Chemical and Process Engineering
Engineering Sciences
Food engineering
Fruit - chemistry
Fruit - growth & development
Harvest period
Life Sciences
Phenols - chemistry
Plant Extracts - chemistry
Plant Leaves - chemistry
Plant Leaves - growth & development
Plant Stems - chemistry
Plant Stems - growth & development
Polyphenol
Polyphenols - analysis
Procyanidins
UPLC/MS
Vaccinium
Vaccinium vitis-idaea - chemistry
Vaccinium vitis-idaea - growth & development
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Summary:•Fifty-one phenolic compounds were newly identified or named in lingonberry extracts.•Arbutin represents 31–50% of the phenolic pool in leaf.•Leaf and stem share A- and B-type flavanols and quercetin glycosides as major contributors.•Procyanidin analysis revealed low mDP (3–6) and epicatechin as the main extension unit for all.•Phenolic contents were highly correlated with the TPC and the antioxidant activity. Fruits and aerial parts of lingonberry could be better developed as dietary supplements if the composition in bioactive phenolic compounds and the best period for collection were known. UPLC/MS analysis revealed the predominant presence of arbutin in leaf and that of flavanols in stems harvested in May, July and September. Anthocyanins, flavanols and benzoic acid derivatives were equally present in fruits. Stem and leaf are highly homologous with (+)-catechin, A- and B-type dimers/trimers, and two quercetin glycosides as major contributors. No or only weak seasonal variations were highlighted for all phenolic classes. Additionally, flavanol oligomers showed a lower mDP for fruit (3–4) than for stem and leaf (4–6). The rate of A-type linkage was 3–5% with A-type subunits in extension mainly. Finally, the content in phenolic compounds (UPLC) correlated well with TPC and the DPPH radical scavenging activity although leaf and stem constituents reacted differently in both antioxidant tests.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.01.052