Phytochemicals in fruits of Hawaiian wild cranberry relatives. (20th November 2013)

• Record Type: Journal Article
• Authors: Hummer, Kim; Durst, Robert; Zee, Francis; Atnip, Allison; Giusti, M Monica
• Is Part Of: Journal of the science of food and agriculture. Volume 94:Number 8(2014:Jun. 15)
• Page Start: 1530
• Page End: 1536
• Publication Date: 2013-11-20
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.6453
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" id="jsfa6453-abs-0001"> <title>Abstract</title> <sec id="jsfa6453-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p id="jsfa6453-para-0001"> <bold>Cranberries (<italic>Vaccinium macrocarpon</italic> Ait.) contain high levels of phytochemicals such as proanthocyanidins (PACs). These polymeric condensations of flavan‐3‐ol monomers are associated with health benefits. Our objective was to evaluate phytochemicals in fruit from Hawaiian cranberry relatives, <italic>V. reticulatum</italic> Sm. and <italic>V. calycinum</italic> Sm. Normal‐phase HPLC coupled with fluorescence and ESI‐MS detected PACs; the colorimetric 4‐dimethylaminocinnamaldehyde (DMAC) assay was used to determine total PACs. Spectrophotometric tests and reverse‐phase HPLC coupled to photodiode array and refractive index detectors evaluated phenolics, sugars, and organic acids. Antioxidant capacity was determined by the ORAC and FRAP assays</bold>.</p> </sec> <sec id="jsfa6453-sec-0002" sec-type="section"> <title>RESULTS</title> <p id="jsfa6453-para-0002"> <bold>Antioxidant capacities of Hawaiian berries were high. The FRAP measurement for <italic>V. calycinum</italic> was 454.7 ± 90.2 µmol L<sup>−1</sup> Trolox equivalents kg<sup>−1</sup> for pressed fruit. Hawaiian berries had lower peonidin, quinic and citric acids amounts and invert (∼1) glucose/fructose ratio compared with cranberry. Both Hawaiian <italic>Vaccinium</italic> species were good sources of PACs; they contained phenolics and PAC monomers, A and B‐type trimers, tetramers and larger polymers. <italic>Vaccinium reticulatum</italic> and V. <italic>calycinum</italic> showed comparable or higher PAC levels than in cranberry. Cranberries had higher percentage of A‐type dimers than did V. <italic>reticulatum</italic>. A and B‐type dimers were not differentiated in <italic>V. calycinum</italic>. The total PACs (as measured by DMAC) for <italic>V. calycinum</italic> (24.3 ± 0.10 mg catechin equivalents kg<sup>−1</sup>) were about twice that in cranberry</bold>.</p> </sec> <sec id="jsfa6453-sec-0003" sec-type="section"> <title>CONCLUSION</title> <p id="jsfa6453-para-0003"> <bold>Berries of <italic>V. reticulatum</italic> and <italic>V. calycinum</italic> could serve as a rich dietary source of PACs, comparable to or greater than cranberries. These finding suggest that Hawaiian <italic>Vaccinium</italic> berries could be a functional food. Additional examination of the phytochemicals in other wild <italic>Vaccinium</italic> species is warranted. © 2013 Society of Chemical Industry</bold> </p> </sec> </abstract>