Procyanidin, anthocyanin, and chlorogenic acid contents of highbush and lowbush blueberries

Ana Rodriguez-Mateos, Tania Cifuentes-Gomez, Setareh Tabatabaee, Caroline Lecras, Jeremy P E Spencer

Research output: Contribution to journalArticlepeer-review

135 Citations (Scopus)

Abstract

The health benefits of blueberry consumption on the vascular system and brain are mediated in part by their flavonoid content. In light of this, six cultivated highbush blueberry varieties ( Vaccinium corymbosum L.) and one lowbush or wild blueberry ( Vaccinium angustifolium L.) were analyzed for their anthocyanin, flavanol oligomer, and chlorogenic acid contents. The highbush varieties Bluecrop, O'Neal, Bluejay, and Brigitta had significantly greater levels of anthocyanidins compared to the other varieties, whereas Bluejay and Brigitta organic had the highest amount of flavanol oligomers. The organically grown highbush blueberry had the highest flavanol oligomer and chlorogenic acid contents but a lower anthocyanidin content than its conventionally grown counterpart. The lowbush variety contained the highest chlorogenic acid concentration. Delphinidin and malvidin were the predominant anthocyanidins in the varieties tested, with concentrations ranging between 45.0 and 74.9 mg/100 g FW for delphinidin and between 37.1 and 62.2 mg/100 g FW for malvidin. Flavanol dimers were the most abundant flavanols, with a mean percentage of 24 ± 1.5% of the total, with flavanol monomers representing 11 ± 0.7%.

Original languageEnglish
Pages (from-to)5772-8
Number of pages7
JournalJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume60
Issue number23
DOIs
Publication statusPublished - 13 Jun 2012

Keywords

  • Anthocyanins
  • Biflavonoids
  • Blueberry Plants
  • Catechin
  • Chlorogenic Acid
  • Chromatography, High Pressure Liquid
  • Food Handling
  • Freeze Drying
  • Fruit
  • Plant Extracts
  • Powders
  • Proanthocyanidins
  • Reproducibility of Results

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