Czech J. Food Sci., 2009, 27(10):S248-S251 | DOI: 10.17221/940-CJFS

Content of Bioactive Components in Chosen Cultivars of Cranberries (Vaccinium vitis-idaea L.)

A. Vollmannová*, J. Tomáš, D. Urminská, Z. Poláková, S. Melicháčová, L. Krížová
Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic, *E-mail: alena.vollmannova@uniag.sk

The of relation between chosen macro- and microelements, total polyphenol (TP) and anthocyanin content (TA) and antioxidant capacity (TAC) in 6 selected cultivars of cranberries (Sussi, Linnea, Sanna, Runo Bielawski, Ida, Koralle) is the aim of this study. The influence of cultivars on macro- and microelements content was confirmed. The Mg content was in interval 478.3-555.2 mg/kg, K 5690-7690 mg/kg, Fe 10.7-29.3 mg/kg, Cr 0.5-0.8 mg/kg, Cu 3.5-5.0 mg/kg and Zn 8.1-9.8 mg/kg. The lowest Mg, Cr, and Cu contents were determined in cultivar Ida with the highest TP and TA contents. TA contents in observed cultivars were in interval 221.778-498.503 mg/kg, TP contents 1394.32-1605.62 mg/kg TAC 63.58%-68.13%. The statistically significant differences of all observed parameters among cranberry cultivars (P < 0.05) were confirmed. Also the positive correlations of TAC and TP as well as TA contents were significant. TP content is in the positive correlation with TA content.

Keywords: cultivars; cranberries; polyphenol; anthocyanin; antioxidant capacity

Published: June 30, 2009  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Vollmannová A, Tomáš J, Urminská D, Poláková Z, Melicháčová S, Krížová L. Content of Bioactive Components in Chosen Cultivars of Cranberries (Vaccinium vitis-idaea L.). Czech J. Food Sci. 2009;27(Special Issue 1):S248-251. doi: 10.17221/940-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Balasundram N., Sundrum K., Samman S. (2006): Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurence, and potential uses. Food Chemistry, 99: 191-203. Go to original source...
    2. Beattie J., Crosier A., Duthie G.D. (2005): Potential health benefits of berries. Current Nutrition & Food Science, 1: 71-86. Go to original source...
    3. Brand-Williams W., Cuvelier M.E., Berset C. (1995): Use of a free radical method to evaluate antioxidant activity. Food Science & Technology, 28: 25-30. Go to original source...
    4. Bravo L. (1998): Polyphenols chemistry, dietary sources, metabolism and nutritional significance. Nutrition Reviews, 56: 317-333. Go to original source... Go to PubMed...
    5. Häkkinen S., Heinonen M., Kärenlampi S., Mykkänen H., Ruuskanen J., Törrö R. (1999): Screening of seleceted flavonoids and phenolic acids in 19 berries. Food Research International, 32: 345-353. Go to original source...
    6. Heinonen I.M., Meyer A.S., Frankel E.N. (1998): Antioxidant activity of berry phenolics on human lowdensity lipoproteid and liposome oxidation. Journal of Agricultural and Food Chemistry, 46: 4107-4112. Go to original source...
    7. Kalt W., Forney C.F., MArtin A., Prior R.L. (1999): Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. Journal of Agricultural and Food Chemistry, 47: 4638-4644. Go to original source... Go to PubMed...
    8. Kaur C., Kapoor H.C. (2001): Antioxidants in fruits and vegetables - the millennium's health. International Journal of Food Science & Technology, 36: 703-725. Go to original source...
    9. Lachman J., Hosnedl V., Pivec V., Orsák M. (1998): Polyphenols in cereals and their positive and negative role in human and animal nutrition. In: Proceedings of Cereals for human health and preventive nutrition, Brno 1998: 118-125.
    10. Lapornik B., Prošek M., Wondra A.G. (2005): Comparison of extracts prepared from plant by-products using different solvents and extraction time. Journal of Food Engineering, 71: 214-222. Go to original source...
    11. Magálová T., Beňo I., Brtková A., Mekiňová D., Volkovová K., Staruchová M., Tatara M. (1997): Koncentrácia Cu, Zn, Se a ich vzťah k hladine ceruloplazmínu a aktivite antioxidačných enzýmov. Bratislavské Lekárske listy, 98: 8-11. Go to PubMed...
    12. Prior R.L., Lazarus S.A., Cao G., Muccitelli H., Hammerstone J.F. (1998): Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity and variety of Vaccinium species. Journal of Agricultural and Food Chemistry, 46: 2686-2693. Go to original source...
    13. Tóth T., Stanovič R., Peltznerová L., Hegedüsová A., Bobková A., Melicháčová S. (2008a): Farbivá prírodného pôvodu v potravinách. Chemické listy, 102: 756.
    14. Tóth T., Vollmannová A., Bystrcká J., Jomová K., Musilová J., Hruškovičová A. (2008b): Antioxidant Q10. Chemické listy, 102: 755-756.
    15. Velioglu Y.S., Mazza L., Gao L., Oomah B.D. (1998): Antioxidant activity and total phenolics in selected fruits, vegetables, and braun products. Journal of Agricultural and Food Chemistry, 46: 4113-4117. Go to original source...
    16. Wang S.Y., Stretch A.W. (2001): Antioxidant capacity in cranberry is influenced by cultivar and storage temperature. Journal of Agricultural and Food Chemistry, 49: 969-974. Go to original source... Go to PubMed...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content