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Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

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IMPACT FACTOR 2016: 1.276

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2083-6007
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Comparison of Phenolics and Phenolic Acid Profiles in Conjunction with Oxygen Radical Absorbing Capacity (ORAC) in Berries of Vaccinium arctostaphylos L. and V. myrtillus L.

Nesrin Colak
  • Department of Biology, Faculty of Science, Karadeniz Technical University, 61080 Trabzon, Turkey
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/ Hülya Torun
  • Biosystems Engineering, Faculty of Agriculture and Natural Sciences, Düzce University, 81620 Düzce, Turkey
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/ Jiri Gruz
  • Laboratory of Growth Regulators, Centre of the Region Haná for Biotechnological and Agricultural Research, Institute of Experimental Botany, ASCR & Palacký University, Olomouc, Czech Republic
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/ Miroslav Strnad
  • Laboratory of Growth Regulators, Centre of the Region Haná for Biotechnological and Agricultural Research, Institute of Experimental Botany, ASCR & Palacký University, Olomouc, Czech Republic
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/ Michaela Subrtova
  • Laboratory of Growth Regulators, Centre of the Region Haná for Biotechnological and Agricultural Research, Institute of Experimental Botany, ASCR & Palacký University, Olomouc, Czech Republic
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/ Huseyin Inceer
  • Department of Biology, Faculty of Science, Karadeniz Technical University, 61080 Trabzon, Turkey
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/ Faik Ahmet Ayaz
  • Corresponding author
  • Department of Biology, Faculty of Science, Karadeniz Technical University, 61080 Trabzon, Turkey
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Published Online: 2016-04-30 | DOI: https://doi.org/10.1515/pjfns-2015-0053

Abstract

Caucasian blueberry (Vaccinium arctostaphylos L.) and bilberry (V. myrtillus L.), both native to Turkey, were evaluated for their total phenolics (TP) and anthocyanin (TAC) contents. Individual compositions of free phenolic acids and phenolic acids liberated from ester and glycoside forms were analyzed using UPLC-MS/MS. Berry extracts of each species were separated into three different fractions (sugar/acid, polyphenolic and anthocyanin) by solid phase extraction (SPE). The anthocyanin fractions of each species had the highest level of TP and TAC contents and ORAC values. Each species contained 10 phenolic acids representing each fraction, but in different quantities. The phenolic acids liberated from the esters and glycoside forms were caffeic acid and p-coumaric acid. The fractions containing phenolic acids liberated from ester and glycoside forms had a higher antioxidant capacity than that from free phenolic acids. The data suggest that both berries have potential as good dietary sources of phenolic antioxidants.

Keywords: blueberry; bilberry; phenolic acids; antioxidant capacity; Vaccinium

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About the article

Received: 2014-07-03

Revised: 2014-10-23

Revised: 2015-04-09

Revised: 2015-10-01

Accepted: 2015-11-02

Published Online: 2016-04-30

Published in Print: 2016-06-01


Citation Information: Polish Journal of Food and Nutrition Sciences, ISSN (Online) 2083-6007, DOI: https://doi.org/10.1515/pjfns-2015-0053.

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© 2016 Nesrin Colak et al., published by De Gruyter Open. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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