Phenolics of Selected Cranberry Genotypes (Vaccinium macrocarpon Ait.) and Their Antioxidant Efficacy

Abstract

Free, esterified, and bound phenolic fractions of berries from five different cranberry genotypes and two market samples were evaluated for their total phenolic, flavonoid, and monomeric anthocyanin contents as well as their antioxidant efficacy using TEAC, ORAC, DPPH radical, reducing power, and ferrous ion chelation capacity assays. HPLC-MS/MS analysis was performed for two of the rich sources (Pilgrim and wild clone NL2) of phenolics and high antioxidant activity. Among the genotypes, Pilgrim showed the highest phenolic and flavonoid contents and wild clones NL3 and NL2 showed the highest monomeric anthocyanin and proanthocyanidin content, respectively. Protocatechuic and syringic acids were detected only in Pilgrim, whereas luteolin 7-O-glucoside, quercetin 3-O-rhamnoside, quercetin 3-O-galactoside, proanthocyanidin B-type, and myricetin 3-O-galactoside were found in wild clone NL3 genotype. Moreover, proanthocyanin trimer A-type and dimer B-type predominated in the wild clone NL2, whereas proanthocyanidin dimer B and trimer A were predominant in Pilgrim.

Antioxidant Properties and Phenolic Compounds of Vitamin C‐Rich Juices

“…Also, the content of catechins was much higher than in our study, and reached 4.1 to 22.2 mg/kg (Bittova et al., ). Quercetin and myricetin derivatives were detected in various cranberry genotypes (Abeywickrama, Debnath, Ambigaipalan, & Shahidi, ). Same as in our study, Mocan et al.…”

Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

“…The contribution of insoluble-bound phenolics depends on several aspects such as the nature of tested material (e.g., fruits, vegetables, cereals, legumes, and processing by-products) as well as the portion being analyzed (e.g., flesh, skin, leaf, stem, seeds). IBPP made a minor contribution to the total phenolic and total flavonoid contents of all six cranberry genotypes evaluated by Abeywickrama et al [7]. IBPP from potato peel rendered as many total phenolics as the SPP fraction (free plus esterified phenolics).…”

Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota

“…B‐type proanthocyanidins contain a C4‐C8 bond or a C4‐C6 bond between two monomers, while A‐type proanthocyanidins contain an additional ether bond, C2‐ O ‐C7. B‐type proanthocyanidins are the predominant ones in many types of plants, such as grapes, cocoa, and Chinese bayberry leaves, and so on (Fujimaki, Mori, Horikawa, & Fukui, ; Tomas‐Barberán et al., ; Yang et al., ), while A‐type proanthocyanidins mainly exist in limited varieties of plants, such as cranberry and black elderberry (Abeywickrama, Debnath, Ambigaipalan, & Shahidi, ; Downard & Maleknia, ; Hellström, Törrönen, & Mattila, ).…”