Comparison of the contents of selected phenolic compounds in the fruit of Vaccinium macrocarpon Ait. and Vaccinium oxycoccos L.
Abstract
The contents of flavonoids and proanthocyanidins in the fruit of Vaccinium macrocarpon
and V. oxycoccos have been determined by the methods recommended by Ph. Eur. V and
the total content of phenolic compounds - by the Folin-Ciocalteu method. The content
of flavonoids has been were 0.27% and 0. 09% calculated as hyperoside; the content of
proanthocyanidins has been 2.05% and 0.92% as cyanidin chloride and the total phenolic
compounds – 1.88% and 0.98% expressed as gallic acid of the fruit of V. macrocarpon and
V. oxycoccos, respectively.
Key words: Vaccinium macrocarpon, Vaccinium oxycoccos, content of flavonoids, proanthocyanidins,
total phenolic compounds