Journal
FOOD CHEMISTRY
Volume 160, Issue -, Pages 357-364Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.03.081
Keywords
Vaccinium uliginosum L.; Anthocyanins; Flavonols; Antioxidant activity; HPLC
Funding
- National Natural Science Foundation of China [31270376]
- National Science and Technology Cooperation and Exchange [2011DFA30560-2]
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Variation of anthocyanin and flavonol in Vaccinium uliginosum berry from seven locations in the Lesser Khingan Mountains was examined for the first time. A total of 14 anthocyanins and 10 flavonols were identified using HPLC-DAD and HPLC-ESI-MS2 analysis. The composition of anthocyanins and flavonols in berries were the same in all of the locations investigated. Malvidin 3-O-glucoside was the most abundant anthocyanin, and quercetin 3-O-galactoside was the main flavonol compound. The berries from Wuying region had the highest concentrations of both anthocyanins and flavonols. It was found that the concentrations of both anthocyanins and flavonols increased with rising altitude. Furthermore, the concentrations of polyphenols, and especially anthocyanins, in V. uliginosum berry showed significant positive correlation with antioxidant activity as measured by DPPH, ABTS(+) and FRAP assays. This study is valuable for further basic research and applied development of V. uliginosum in the Lesser Khingan Mountains. (C) 2014 Elsevier Ltd. All rights reserved.
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