Changes in the Composition of Biologically Active Compounds during the Ripening Period in Fruit of Different Large Cranberry (Vaccinium macrocarpon Aiton) Cultivars Grown in the Lithuanian Collection

Abstract

In our investigation, we evaluated the content of chlorogenic acid, proanthocyanidins, anthocyanins, flavonols, triterpenoids, and phytosterols in cranberry fruit extracts of the cultivars ‘Baifay’, ‘Early Black’, ‘Howes’, ‘Pilgrim’, ‘Red Star’, and ‘Stevens’ grown in Lithuania, as well as changes in the antioxidant activity in extracts of fruit samples of these cultivars during the period of berry maturation. The highest amount of proanthocyanidins (8.87 ± 0.57 mg EE/g EE) and flavonols (3688.52 ± 22.85 µg/g) was determined in cranberries of the cultivar ‘Howes’ harvested on 12 August. Remarkably, the highest anthocyanins content (9628.62 ± 266 µg/g) was determined in cranberries of the cultivar ‘Howes’ harvested on 22 October. The study showed that the content of phytochemical compounds in cranberries varied between 12 August and 22 October; the content of proanthocyanidins decreased by a factor of about 2, the content of chlorogenic acid decreased by a factor of about 1.3, the content of flavonols decreased by a factor of about 2, and the content of anthocyanins increased by 27 to 450 times. A strong correlation was found between the total proanthocyanidin content of cranberry fruit extracts and their in vitro antiradical and reducing activity (r = 0.781 and 0.726, respectively, p < 0.001). The data of our study detail the accumulation of the phytochemical composition of biologically active compounds in cranberry samples during the stages of maturity, therefore these data are significant for the assessment of harvest time of cranberry and can be applied to select cranberry cultivars for further cultivation in Lithuanian climatic conditions.

Phytochemical Composition of Cranberry (Vaccinium oxycoccos L.) Fruits Growing in Protected Areas of Lithuania

“…Another important group of bioactive compounds in cranberry fruits that determines the biological effects of fruit preparations are flavanols. A comparative analysis of the qualitative and quantitative composition of flavonols in V. macrocarpon and V. oxycoccos fruit samples showed that the total flavonol content (1465.56 ± 31.22 µg/g to 3688.52 ± 22.85 µg/g) in the large cranberry fruit samples varied more widely than the total flavonol content (518 ± 16 µg/g to 2811 ± 31 µg/g) in the small cranberry fruit samples [ 28 ]. In a study by Šedbarė et al, the quantitative composition of flavonols in V. macrocarpon fruit samples (quercetin-3-galactoside—29.07–33.87%, myricetin-3-galactoside—22.73–33.73%, quercetin-3-α-L-arabinofuranoside—14.55–19.88%, quercetin-3-rhamnoside—7.15–17.76%, quercetin-3-arabinopyranoside—2.13–3.44%, isoquercetin—0.98–4.73%, quercetin—0.91–3.80%, and myricetin—0.67–2.27%) was consistent with the quantitative composition of the flavonols found in fruit samples of V. oxycoccos [ 28 ].…”

“…A comparative analysis of the qualitative and quantitative composition of flavonols in V. macrocarpon and V. oxycoccos fruit samples showed that the total flavonol content (1465.56 ± 31.22 µg/g to 3688.52 ± 22.85 µg/g) in the large cranberry fruit samples varied more widely than the total flavonol content (518 ± 16 µg/g to 2811 ± 31 µg/g) in the small cranberry fruit samples [ 28 ]. In a study by Šedbarė et al, the quantitative composition of flavonols in V. macrocarpon fruit samples (quercetin-3-galactoside—29.07–33.87%, myricetin-3-galactoside—22.73–33.73%, quercetin-3-α-L-arabinofuranoside—14.55–19.88%, quercetin-3-rhamnoside—7.15–17.76%, quercetin-3-arabinopyranoside—2.13–3.44%, isoquercetin—0.98–4.73%, quercetin—0.91–3.80%, and myricetin—0.67–2.27%) was consistent with the quantitative composition of the flavonols found in fruit samples of V. oxycoccos [ 28 ]. Wang et al investigated the flavonol composition of V. macrocarpon fruit samples and found that the amount of quercetin-3-galactoside was 31–46%, the amount of myricetin-3-galactoside—19–32%, the amount of quercetin-3-α-L-arabinofuranoside—7–17%, and the amount of quercetin-3-rhamnoside—7–14% [ 35 ].…”

“…Changes in flavonol composition found in the other fruit samples collected from other habitats were not huge. Šedbarė et al found that the total amount of flavonols in V. macrocarpon fruits halved during the ripening period (from 12 August to 22 October) [ 28 ].…”

“…A comparative analysis of the total amount of proanthocyanidins showed that in V. oxycoccos fruit samples, it was 919 ± 19 µg EE/g to 3038 ± 137 µg EE/g and was lower than the total proanthocyanidin content of the V. macrocarpon fruit samples (2280 ± 220 mg EE/g to 8870 ± 570 mg EE/g) [ 28 ]. Narwojsz et al investigated fruit samples of V. macrocarpon and V. oxycoccos and found that the total proanthocyanidin content of the samples differed little [ 22 ].…”

“…The quantitative differences in the chlorogenic acid content presented in Figure 4 indicate that in some habitats, higher levels of chlorogenic acid were detected in cranberry fruit samples collected in August and in October. Šedbarė et al found that chlorogenic acid content as a chemotype marker is specific to the studied V. macrocarpon cultivars Baifay, Howes, Pilgrim, Early Black, Red Star, and Stevens, and its levels remain constant during fruit ripening of [ 28 ]. The ability of V. oxycoccos fruits to accumulate chlorogenic acid, similarly to V. macrocarpon fruits, is determined by the genotype of the cranberry species, and can therefore also be regarded as a chemotype marker for V. oxycoccos fruits.…”