Comparison of the contents of selected phenolic compounds in the fruit of Vaccinium macrocarpon Ait. and Vaccinium oxycoccos L.

EWA WITKOWSKA-BANASZCZAK, ELŻBIETA STUDZIŃSKA-SROKA, WIESŁAWA BYLKA

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
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