Screening of selected flavonoids and phenolic acids in 19 berries

• Published in: Food research international 1999-06, Vol.32 (5), p.345-353
• Main Authors: Häkkinen, S., Heinonen, M., Kärenlampi, S., Mykkänen, H., Ruuskanen, J., Törrönen, R.
• Format: Article
• Language: English
• Subjects: Berry; Biological and medical sciences; black currants; blueberries; chemical composition; cranberries; Flavonoid; flavonoids; Food industries; Fruit; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; gooseberries; HPLC; Phenolic acid; phenolic compounds; Principal component analysis; raspberries; red currants; strawberries; white currants
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/S0963-9969(99)00095-2

Selected flavonoids (kaempferol, quercetin, myricetin) and phenolic acids ( p-coumaric, caffeic, ferulic, p-hydroxybenzoic, gallic and ellagic acids) were simultaneously detected from 19 berries using a simple High Performance Liquid Chromatographic (HPLC) method. These phenolics have been proposed to have beneficial effects on health as antioxidants and anticarcinogens. Marked differences were observed in the phenolic profiles among the berries, with certain similarities within families and genera. The major phenolic compound analyzed in the genus Vaccinium was quercetin in lingonberry and cranberry, and its level was high also in blueberries and bilberry. In the genus Ribes, quercetin was the main compound in gooseberry, red currant and black currant. Ellagic acid was the main phenolic compound in the berries of the genus Rubus (red raspberry, Arctic bramble and cloudberry) and genus Fragaria (strawberry). Our data suggest that berries have potential as good dietary sources of quercetin or ellagic acid.