Variations in polyphenol content and anthocyanin composition in bilberry populations (Vaccinium myrtillus L.) due to environmental factors

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-09-10 DOI:10.1016/j.jfca.2024.106732

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Abstract

Anthocyanins are natural pigments belonging to the flavonoid group, subclasses of polyphenol compounds. Bilberry (Vaccinium myrtillus L.) is a commercially important wild berry species, which accumulates high quantities of polyphenols, especially anthocyanins in the skin and flesh. This research aimed to evaluate the total anthocyanins content (TA) and anthocyanin composition profile of fruits in thirty wild bilberry populations from five regions of northern Montenegro. Total anthocyanin content in examined wild bilberries ranged from 236 to 656 mg/100 g. Delphinidin was found to be the most abundant aglycone, followed by cyanidin. Regions at higher altitudes (1129–1699 m) and with high UV radiation (0.370–0.480 W/m²) had higher values of anthocyanins. There were significant variations in anthocyanin content within and between the populations, indicating differences in berry raw material. Variations in the anthocyanin content expressed in different bilberry populations from various regions are a result of the cumulative effects of genotype and environment.

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环境因素导致山桑子种群多酚含量和花青素组成的变化

花青素是一种天然色素，属于黄酮类化合物，是多酚化合物的亚类。山桑子（Vaccinium myrtillus L.）是一种具有重要商业价值的野生浆果，其果皮和果肉中积累了大量的多酚，尤其是花青素。本研究旨在评估黑山北部五个地区 30 种野生山桑子果实中的花青素总含量（TA）和花青素成分概况。受检野生山桑子中的花青素总含量介于 236 至 656 毫克/100 克之间。发现 Delphinidin 是含量最高的苷元，其次是 cyanidin。海拔较高（1129-1699 米）和紫外线辐射较强（0.370-0.480 瓦/平方米）的地区花青素含量较高。不同种群内部和种群之间的花青素含量差异很大，这表明浆果原料存在差异。不同地区不同山桑子种群花青素含量的差异是基因型和环境累积效应的结果。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.

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