Chemical Composition and Phenolic Compound Profile of Mortino (Vaccinium floribunidum Kunth)

Abstract

The phenolic compounds in mortino (Vaccinium floribundum Kunth, family Ericaceae) from the paramos of Ecuador were studied by LC-DAD-MS/MS for the first time. (-)-Epicatechin, one dimer A and one trimer A were found at a total concentration of 18 mg/100 g FW. Of the flavonol glycosides (38 mg/100 g FIN), quercetin and myricetin were found as -3-O-hexosides, -3-O-pentosides and -3-O-deoxyhexosides. Chlorogenic and neochlorogenic acids together with caffeic/ferulic acid derivatives were found as predominant components among the hydroxycinnamic acids in the berry. Anthocyanins, including cyanidin and delphinidin dorivatives, were the major phenolic compound class quantified (345 mg cyanidin-3-O-glucoside/100 g FW).

Keywords

Mortino; Vaccinium floribundum; phenolic compounds; TEAC; LC-MS; quercetin; anthocyanins

Published in

Journal of Agricultural and Food Chemistry
2009, Volume: 57, number: 18, pages: 8274-8281 Publisher: AMER CHEMICAL SOC

SLU Authors

• Kamal-Eldin, Afaf

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1021/jf9013586

Permanent link to this page (URI)

https://res.slu.se/id/publ/49352