Influence of genotype and harvest year on polyphenol content and antioxidant activity in murtilla (Ugni molinae Turcz) fruit

Abstract

Polyphenol content and antioxidant activity in murtilla (Ugni molinae Turcz) fruit from three genotypes (the 14-4 genotype and the Red Pearl-INIA and South Pearl-INIA varieties) were studied over five growing seasons. Our results showed significant differences in total polyphenol content among yearly harvests. The lowest value (283 ± 72 mg GAE/100 g dw) was obtained for the 14-4 genotype in the 2008 harvest, and the highest value (2,152 ± 290 mg GAE/100 g dw) was observed for the variety South Pearl-INIA in 2007. The lowest value for antioxidant activity (2,234 ± 337 µmol TE/100 g dw) was obtained for the Red Pearl-INIA variety in 2008, and the highest value (4,073 ± 76 µmol TE/100 g dw) was observed for the 14-4 genotype in 2007. There was a significant effect of genotype and growing season on polyphenol content, antioxidant activity and dry matter content for the murtilla fruits evaluated in this study, but additional studies examining other abiotic and biotic factors are required to fully explain causality.

Chemical composition and antioxidant activity of leaves of mycorrhized sea-buckthorn ( Hippophae rhamnoides L.)

“…The significant differences in antioxidant levels between the two varieties of sea-buckthorn were probably due to the varietal characteristics, as the plants were grown under the same conditions of climate and soil. The results as well as other analysis (Alfaro et al, 2013) highlight the importance of genotype as a crucial factor affecting the content of antioxidants in berry plants.…”

Season, location and cultivar influence on bioactive compounds of sour cherry fruits

“…Both locations had higher amounts of rainfalls in 2010 than in other investigated years, so it is probable that more available water enabled increased polyphenol and anthocyanin synthesis. Alfaro et al (2013) found a significant positive correlation between rainfalls and total polyphenols in murtilla fruits (Ugni molinae Turcz). Mitić et al (2012) found an influence of season, in particular climatic conditions, on polyphenol and anthocyanin content in sour cherry cvs.…”

Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity

“…'Murtilla', 'mutilla' or 'murta' (Ugni molinae Turcz) is a native Chilean species that produces a small berry fruit with a recognized fruity, sweet and floral aroma (Scheuermann et al, 2008) and antioxidant activity (Shene et al, 2009;Ruiz et al, 2010;Rubilar et al, 2011;Speisky, López-Alarcón, Gómez, Fuentes, & Sandoval-Acuña, 2012;Alfaro et al, 2013). Polyphenolic compounds have been associated with antioxidant and antimicrobial activity for this native species (Shene et al, 2009;Ruiz et al, 2010;Rubilar et al, 2011;Alfaro et al, 2013).…”

“…Polyphenolic compounds have been associated with antioxidant and antimicrobial activity for this native species (Shene et al, 2009;Ruiz et al, 2010;Rubilar et al, 2011;Alfaro et al, 2013). Ruiz et allimited range of the commercial dehydrated murtilla fruit, and all products are processed only using freeze drying, such as Murtaberry from Nativ for Life, Chile.…”