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HPLC–MSⁿ identification and quantification of flavonol glycosides in 28 wild and cultivated berry species

Mikulic-Petkovsek, Maja, Slatnar, Ana, Stampar, Franci, Veberic, Robert
Food chemistry 2012 v.135 no.4 pp. 2138-2146
Amelanchier canadensis var. obovalis, Crataegus pinnatifida, Rosa canina, Rubus phoenicolasius, Vaccinium macrocarpon, Vaccinium vitis-idaea, black currants, blackberries, blueberries, cranberries, elderberries, glycosides, gooseberries, isorhamnetin, kaempferol, mulberries, myricetin, quantitative analysis, strawberries
Berries and red fruits are rich dietary sources of polyphenols with reported health benefits. More than 50 different flavonols (glycosides of quercetin, myricetin, kaempferol, isorhamnetin, syringetin and laricitrin) have been detected and quantified with HPLC–MSⁿ in fruits of blueberry, bilberry, cranberry, lingonberry, eastern shadbush, Japanese wineberry, black mulberry, chokeberry, red, black and white currants, jostaberry, red and white gooseberry, hardy kiwifruit, goji berry, rowan, dog rose, Chinese and midland hawthorn, wild and cultivated species of blackberry, raspberry, strawberry and elderberry. The phenolic constituents and contents varied considerably among the analyzed berry species. Elderberry contained the highest amount of total flavonols (450–568mgkg⁻¹ FW), followed by berry species, containing more than 200mgkg⁻¹ FW of total: chokeberry (267mgkg⁻¹), eastern shadbush (261mgkg⁻¹), wild grown blackberry (260mgkg⁻¹), rowanberry (232mgkg⁻¹), american cranberry (213mgkg⁻¹) and blackcurrants (204mgkg⁻¹). Strawberry (10.5mgkg⁻¹) and white currants (4.5mgkg⁻¹) contained the lowest amount of total flavonols. Quercetins represent the highest percentage (46–100%) among flavonols in most analyzed berries. In wild strawberry and gooseberry the prevailing flavonols belong to the group of isorhamnetins (50–62%) and kaempferols, which represent the major part of flavonols in currants (49–66%). Myricetin glycosides could only be detected in chokeberry, rowanberry and species from the Grossulariaceae, and Adoxaceae family and Vaccinium genus. Wild strawberry and blackberry contained from 3- to 5-fold higher total flavonols than the cultivated one.