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Evaluation of the Biochemical Components and Chromatic Properties of the Juice of Vaccinium macrocarpon Aiton and Vaccinium oxycoccos L.

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Abstract

Benzoic acid, total anthocyanins, soluble solids, titratable acidity, and colour properties in juice of the American cranberry Vaccinium macrocarpon and the European cranberry Vaccinium oxycoccos were investigated. Berry juices of V. macrocarpon cultivars were distinguished by their higher total anthocyanin and benzoic acid amounts. These cultivars accumulated on average 43.11 mg/l of benzoic acid and 92.45 mg/l of total anthocyanins. The levels of benzoic acid and total anthocyanins in V. oxycoccos cultivars were 17.52 mg/l and 42.54 mg/l, respectively. The V. macrocarpon cultivars ‘Franklin’, ‘Le Munyon’, ‘Searles’, and ‘Early Richard’ were selected as the best according to the enhanced total anthocyanins and benzoic acid amounts. The separation of anthocyanins by HPLC-UV-VIS revealed the presence of six anthocyanins, with peonidin-3-galactoside being the most prevalent. Galactoside together with glucoside conjugates comprised the largest percentage of total anthocyanins in the juices of V. macrocarpon and V. oxycoccos cultivars.

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Authors and Affiliations

  1. Kaunas Botanical Garden, Vytautas Magnus University, Žilibero 6, Kaunas, 46324, Lithuania

    Laima Česonienė & Remigijus Daubaras

  2. Food Institute of Kaunas University of Technology, Taikos pr. 92, 51180, Kaunas, Lithuania

    Ina Jasutienė & Inga Miliauskienė

  3. Faculty of Natural Sciences, Vytautas Magnus University, Vileikos 8, Kaunas, 44404, Lithuania

    Jonė Venclovienė

Authors
  1. Laima Česonienė
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  2. Remigijus Daubaras
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  3. Ina Jasutienė
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  4. Jonė Venclovienė
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  5. Inga Miliauskienė
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Correspondence to Laima Česonienė.

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Česonienė, L., Daubaras, R., Jasutienė, I. et al. Evaluation of the Biochemical Components and Chromatic Properties of the Juice of Vaccinium macrocarpon Aiton and Vaccinium oxycoccos L.. Plant Foods Hum Nutr 66, 238–244 (2011). https://doi.org/10.1007/s11130-011-0241-5

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