Bioactive Phenolic Compounds from Lingonberry (Vaccinium vitis-idaea L.): Extraction, Chemical Characterization, Fractionation and Cellular Antioxidant Activity

Abstract

Lingonberries contain high contents of bioactive compounds such as chlorogenic acids and anthocyanins. In addition to radical scavenging and antioxidant activities, these compounds can protect cells from DNA damage. For this reason, lingonberries might be well suited for nutraceuticals or natural biomedicines. To assess these applications, the present study characterized and identified the most effective extract, only consisting of anthocyanins, copigments or a mixture of both, obtained from a lingonberry juice concentrate. An extract was generated by using a XAD-7 column followed by fractionation into anthocyanins and copigments using adsorptive membrane chromatography. After identification of main polyphenols by HPLC–photodiode array–electrospray ionization–tandem mass spectrometry, free radical scavenging activity was analyzed by electron spin resonance spectroscopy using 2,2-diphenyl-1-picrylhydrazyl and galvinoxyl radicals. Furthermore, cyclic voltammetry analyses and the Trolox equivalent antioxidant capacity (TEAC) assay were applied. Finally, the reactive oxygen species (ROS) reducing effects of the lingonberry extract and its fractions were evaluated in HepG2 cells. While the combination of anthocyanins and copigments possessed the highest antioxidant activities, all samples (XAD-7 extract, anthocyanin and copigment fraction) protected cells from oxidative stress. Thus, synergistic effects between phenolic compounds may be responsible for the high antioxidant potential of lingonberries, enabling their use as nutraceuticals.

Sweeteners’ Influence on In Vitro α-Glucosidase Inhibitory Activity, Cytotoxicity, Stability and In Vivo Bioavailability of the Anthocyanins from Lingonberry Jams

“…nidin-3-glucoside (Peak 2) and cyanidin-3-arabinoside (Peak 3) (Figure 1). This finding is in agreement with the results obtained by other researchers [12][13][14].…”

Antioxidants from Hyeronima macrocarpa Berries Loaded on Nanocellulose: Thermal and Antioxidant Stability

“…Cranberry ( Vaccinium macrocarpon ) and blueberry ( Vaccinium myrtillus ) showed high radical-scavenging properties in a xanthine/xanthine oxidase system that generates superoxide radicals, achieving IC 50 values of 27 µg/mL for cranberry juice and 7 µg/mL for blueberry juice [ 37 ]. Assays on human hepatoma cells (HepG2) showed that acidified ethanol extracts from lingonberry ( Vaccinium vitis-idaea ) protected cells from oxidative damage caused by ROS generated by H 2 O 2 , confirming that the antioxidants present in berry-type fruits can protect cells from oxidative stress by acting synergistically [ 38 ].…”

Electrochemical Methodologies for Investigating the Antioxidant Potential of Plant and Fruit Extracts: A Review

“…Comparison and correlation studies revealed that the results acquired from CV technique were found to be most compatible with Ferric reducing antioxidant power (FRAP) assay among all other spectroscopic and chromatographic techniques. The literature survey further indicated that the peak current, the area under the current curve, and peak potential are the most important parameters for studying the AOC of the extract [ 76 , 77 ]. The peak potential of the acquired phytochemicals correlates with the type of the reducing agent utilized [ 78 ].…”