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Chemical composition and phenolic compound profile of mortiño (Vaccinium floribundum Kunth).
J Agric Food Chem. 2009 Sep 23; 57(18):8274-81.JA

Abstract

The phenolic compounds in mortiño (Vaccinium floribundum 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-O-pentosides and -3-O-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).

Authors+Show Affiliations

Department of Food Science, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden. Catalina.Vasco@lmv.slu.seNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19719139

Citation

Vasco, Catalina, et al. "Chemical Composition and Phenolic Compound Profile of Mortiño (Vaccinium Floribundum Kunth)." Journal of Agricultural and Food Chemistry, vol. 57, no. 18, 2009, pp. 8274-81.
Vasco C, Riihinen K, Ruales J, et al. Chemical composition and phenolic compound profile of mortiño (Vaccinium floribundum Kunth). J Agric Food Chem. 2009;57(18):8274-81.
Vasco, C., Riihinen, K., Ruales, J., & Kamal-Eldin, A. (2009). Chemical composition and phenolic compound profile of mortiño (Vaccinium floribundum Kunth). Journal of Agricultural and Food Chemistry, 57(18), 8274-81. https://doi.org/10.1021/jf9013586
Vasco C, et al. Chemical Composition and Phenolic Compound Profile of Mortiño (Vaccinium Floribundum Kunth). J Agric Food Chem. 2009 Sep 23;57(18):8274-81. PubMed PMID: 19719139.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition and phenolic compound profile of mortiño (Vaccinium floribundum Kunth). AU - Vasco,Catalina, AU - Riihinen,Kaisu, AU - Ruales,Jenny, AU - Kamal-Eldin,Afaf, PY - 2009/9/2/entrez PY - 2009/9/2/pubmed PY - 2010/1/29/medline SP - 8274 EP - 81 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 18 N2 - The phenolic compounds in mortiño (Vaccinium floribundum 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-O-pentosides and -3-O-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). SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19719139/Chemical_composition_and_phenolic_compound_profile_of_mortiño__Vaccinium_floribundum_Kunth__ DB - PRIME DP - Unbound Medicine ER -