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Food Res Int

Title:		Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin
Author(s):		Amundsen M; Jaakola L; Aaby K; Martinussen I; Kelanne N; Tuominen S; Laaksonen O; Yang B; Hykkerud AL;
Address:		"Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, 1430 As, Norway; Department of Arctic and Marine Biology, UiT The Arctic University of Norway, Tromso 9037, Norway. Electronic address: mathias.amundsen@nofima.no. Department of Arctic and Marine Biology, UiT The Arctic University of Norway, Tromso 9037, Norway; NIBIO Norwegian Institute of Bioeconomy Research, As 1431, Norway. Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, 1430 As, Norway. NIBIO Norwegian Institute of Bioeconomy Research, As 1431, Norway. Food Chemistry and Food Development Unit, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland"
Journal Title:		Food Res Int
Year:		2023
Volume:		20230321
Issue:
Page Number:		112738 -
DOI:		10.1016/j.foodres.2023.112738
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Lingonberries (Vaccinium vitis-idaea L.) from two locations, northern (69 degrees N, 18 degrees E) and southern (59 degrees N, 10 degrees E) Norway, were grown under controlled conditions in a phytotron at two temperatures (9 and 15 degrees C) to study the effects of the ripening temperature and origin on the chemical composition of the berries. The concentrations of phenolic compounds, sugars, and organic acids as well as the profile of volatile organic compounds (VOCs) were determined using chromatographic and mass spectrometric methods. Five anthocyanins, eleven flavonols, eight cinnamic acid derivatives, three flavan-3-ols, three sugars, three organic acids, and 77 VOCs were identified, of which 40 VOCs had not previously been reported in lingonberries. Berries from both locations, were found to have higher contents of anthocyanins and cinnamic acid derivatives when ripened at lower temperature (9 degrees C), compared to the higher temperature (15 degrees C). Lingonberries of northern origin had a different VOC profile and higher contents of anthocyanins and organic acids than berries originating from the south. Lingonberries from the northern location also had higher proportions of cyanidin-3-O-glucoside and cyanidin-3-O-arabinoside than lingonberries from the southern location. The results show that the composition of lingonberries is influenced by both the environment and the origin of the plants, with phenolic compounds mainly influenced by the growth temperature and VOCs mainly influenced by plant origin"
Keywords:		*Vaccinium vitis-idaea/chemistry Anthocyanins/analysis Temperature Phenols/analysis Sugars Lingonberries Organic acids Phenolic compounds Ripening temperature Vaccinium vitis-idaea L.Volatile compounds;
Notes:		"MedlineAmundsen, M Jaakola, L Aaby, K Martinussen, I Kelanne, N Tuominen, S Laaksonen, O Yang, B Hykkerud, A L eng Research Support, Non-U.S. Gov't Canada 2023/04/23 Food Res Int. 2023 May; 167:112738. doi: 10.1016/j.foodres.2023.112738. Epub 2023 Mar 21"