tailieunhanh - A comparison of major taste- and health-related compounds of Vaccinium berries

The chemical fruit composition, phenolic profile, and corresponding total antioxidant activity of bilberry (Vaccinium myrtillus) and 2 commercial blueberry cultivars (Vaccinium corymbosum) were analyzed. | Turk J Biol 36 (2012) 738-745 © TÜBİTAK doi: A comparison of major taste- and health-related compounds of Vaccinium berries Jasminka MILIVOJEVIC1, Vuk MAKSIMOVIC2, Jelena DRAGISIC MAKSIMOVIC2, Dragan RADIVOJEVIC1, Milena POLEDICA1, Sezai ERCİŞLİ3 1 Department of Fruit Science, Faculty of Agriculture, University of Belgrade, Belgrade − SERBIA 2 3 Institute for Multidisciplinary Research, University of Belgrade, Belgrade − SERBIA Department of Horticulture, Faculty of Agriculture, Atatürk University, Erzurum − TURKEY Received: ● Accepted: Abstract: The chemical fruit composition, phenolic profile, and corresponding total antioxidant activity of bilberry (Vaccinium myrtillus) and 2 commercial blueberry cultivars (Vaccinium corymbosum) were analyzed. Results from this study showed that cultivar Berkeley yielded the highest glucose and fructose contents ( and mg/g FW, respectively), and the sweetness index expressed a similar trend, achieving the highest value for cultivar Berkeley (). Citric acid was the major organic acid in the berries tested. V. myrtillus yielded a total organic acids value 2-fold higher ( mg/g FW) as well as the highest vitamin C content ( mg/100 g FW). Among the flavonols measured, myricetin was most abundant in V. myrtillus ( μg/g FW), whereas the highest amounts of kaempferol and quercetin were detected in the blueberry cultivar Bluecrop ( and μg/g FW, respectively). Despite the challenge of characterizing phenolic acids due to the complexity and natural variation in fruit composition, this study confirms that cultivars of V. corymbosum are rich sources of chlorogenic acid, particularly cultivar Bluecrop ( μg/g FW). Nevertheless, total phenolics were higher in V. myrtillus than in the cultivated blueberries, and consequently the highest level of total antioxidant capacity was recorded in wild bilberry ( mg asc/g FW). This semicomprehensive .