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

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dc.contributor.authorÇolak, Nesrin
dc.contributor.authorPrimetta, Anja K.
dc.contributor.authorRiihinen, Kaisu R.
dc.contributor.authorJaakola, Laura
dc.contributor.authorGruz, Jiri
dc.contributor.authorStrnad, Miroslav
dc.contributor.authorAyaz, Faik Ahmet
dc.date.accessioned2020-04-30T23:20:53Z
dc.date.available2020-04-30T23:20:53Z
dc.date.issued2017
dc.departmentDÜ, Ziraat Fakültesi, Biyosistem Mühendisliği Bölümüen_US
dc.descriptionStrnad, Miroslav/0000-0002-2806-794X; Gruz, Jiri/0000-0002-8546-9697; GRUZ, Jiri/0000-0002-8546-9697en_US
dc.descriptionWOS: 000416708300010en_US
dc.description.abstractBilberries 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 mu g/g dw) was the major anthocyanin moiety, while sinapic acid was the major phenolic acid in the free form (range, 0.01 - 6.06 mu g/g dw), and p-coumaric acid in the ester (range, 26.39 - 110.78 mu g/g dw), glycoside (range, 15.83 - 57.73 mu g/g dw) and ester-bound (range, 2.32 - 14.20 mu g/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.en_US
dc.identifier.doi10.1016/j.fbio.2017.06.004en_US
dc.identifier.endpage78en_US
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage67en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2017.06.004
dc.identifier.urihttps://hdl.handle.net/20.500.12684/4098
dc.identifier.volume20en_US
dc.identifier.wosWOS:000416708300010en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBilberryen_US
dc.subjectVaccinium myrtillusen_US
dc.subjectAnthocyaninen_US
dc.subjectPhenolic aciden_US
dc.subjectAntioxidanten_US
dc.titlePhenolic compounds and antioxidant capacity in different-colored and non-pigmented berries of bilberry (Vaccinium myrtillus L.)en_US
dc.typeArticleen_US

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