Organ-specific distribution of phenolic compounds in bilberry (Vaccinium myrtillus) and ‘northblue’ blueberry (Vaccinium corymbosum x V. angustifolium)

• Published in: Food chemistry 2008-09, Vol.110 (1), p.156-160
• Main Authors: Riihinen, Kaisu, Jaakola, Laura, Kärenlampi, Sirpa, Hohtola, Anja
• Format: Article
• Language: English
• Subjects: Anthocyanins; Berries; bilberries; Biological and medical sciences; blueberries; coumaric acids; crossing; flavonoids; flowers; Food analysis; Food industries; Fruit and vegetable industries; fruit pulp; fruit skins; fruits (plant anatomy); Fundamental and applied biological sciences. Psychology; HPLC; leaves; Phenolic compounds; rhizomes; Vaccinium angustifolium; Vaccinium corymbosum; Vaccinium myrtillus
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2008.01.057

Blueberries and bilberries are recognized as some of the best sources of flavonoids, especially anthocyanins. The contents of flavonoids (anthocyanins, proanthocyanidins, flavonols) and hydroxycinnamic acids in the flower, fruit skin and pulp, leaf and rhizome of bilberry and the blueberry cultivar ‘Northblue’ were analyzed using high-performance liquid chromatography combined with diode-array detection. The most striking difference in the fruits was the predominance of hydroxycinnamic acids in blueberry, whereas in bilberry the anthocyanin content was much higher, particularly in the pulp. Differences in flavonoid contents of fruits were already apparent at the flower stage. Bilberry and blueberry leaves both contained high amounts of proanthocyanidins, flavonols and hydroxycinnamic acids. Blueberry rhizomes accumulated high amounts of hydroxycinnamic acids. All plant parts of bilberry and blueberry are potential sources of phenolic compounds for use either as dietary botanicals or by the pharmaceutical industry.