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The effect of different maturity stages on phytochemical composition and antioxidant capacity of cranberry cultivars
- Oszmiański, Jan, Lachowicz, Sabina, Gorzelany, Józef, Matłok, Natalia
- European food research & technology 2018 v.244 no.4 pp. 705-719
- anthocyanins, antioxidant activity, bioactive compounds, cranberries, cultivars, flavonols, food research, fruits, mass spectrometry, maturity stage, phenolic acids, polyphenols, ripening, ultra-performance liquid chromatography, ursolic acid, Poland
- The changes of polyphenols and triterpenoids in three cranberry cultivars (‘Pilgrim’, ‘Stevens’, and ‘Ben Lear)’ from different maturity stages, grown in Poland, were determined using ultra-performance liquid chromatography (UPLC) and photodiode detector-quadrupole/time-of-flight mass spectrometry. Fifty-one bioactive compounds were identified in cranberry fruits, including 48 polyphenols (19 flavonols, 8 anthocyanins, 7 phenolic acids, and 14 flavan-3-ol oligomers) and 3 triterpenoids (betulinic, oleanolic, and ursolic acids). The concentrations of individual polyphenolic compounds during ripening were similar, whereas their values differed significantly. Immature fruits showed the lowest level of polyphenolic compounds, which increased in semi-mature cranberry fruits and did not change remarkably in commercially mature cranberry fruits. The quantity of phytochemical compounds during cranberry fruit ripening depended on cultivar, and the cultivar ‘Stevens’ had significantly higher concentrations of bioactive compounds and antioxidant capacity in comparison to the other tested cultivars.