Chemical composition and phenolic compound profile of mortiño (vaccinium floribundum kunth)

Catalina Vasco, Kaisu Riihinen, Jenny Ruales, Afaf Kamal-Eldin

Research output: Contribution to journalArticlepeer-review

48 Citations (Scopus)

Abstract

The phenolic compounds in mortiño (Vacclnlum florlbundum Kunth, family Ericaceae) from the páramos 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 FW), quercetin and myricetin were found as -3-O-hexosides, -3-0pentosides and -3-0-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 derivatives, were the major phenolic compound class quantified (345 mg cyanidin-3-O-glucoside/100 g FW).

Original languageEnglish
Pages (from-to)8274-8281
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number18
DOIs
Publication statusPublished - Sep 23 2009
Externally publishedYes

Keywords

  • Anthocyanins
  • LC-MS
  • Mortlño
  • Phenolic compounds
  • Quercetin
  • TEAC
  • Vacclnlum florlbundum

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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