Development, validation, and application of UPLC-PDA method for anthocyanins profiling in Vaccinium L. berries

Abstract

BACKGROUND: Anthocyanins are one of the key factors contributing to the quality and biological activities in various berries. Particular attention was devoted to Vaccinium L. berries, because of being commonly consumed in daily life and providing a large potential for the development of new pharmaceutical applications. OBJECTIVE: The present work aimed at establishing a novel UPLC-PDA method for profiling anthocyanins in berries and evaluating their distribution in cultivated lingonberries. METHODS: The method was developed and validated using bilberries (Vaccinium myrtillus L.), cranberries (Vaccinium macrocarpon Ait.), and lingonberries (Vaccinium vitis-idaea L.) matrices. Anthocyanins content variation was analyzed among 7 different cultivars and 1 infraspecific taxon of lingonberries. RESULTS: The proposed method ensured the separation of 20 compounds, including major and minor anthocyanins and their aglycones, in bilberries, 15 in cranberries, and 9 in lingonberries, during 12 min analysis. Bilberry matrix was distinguished by the most complex profile and the presence of delphinidin and petunidin, which were not identified either in cranberries or lingonberries. Cranberry anthocyanins consisted mainly of the 3-galactosides of cyanidin and peonidin, whereas lingonberry anthocyanins included cyanidin and its glycosides with just traces of other anthocyanins. Obtained anthocyanins fingerprinting results have guidance function in practice and demonstrate valuable chemophenetic information for studied Vaccinium berries. All determined method validation values were considered to be acceptable. Variation analysis of anthocyanins levels among cultivated lingonberries suggested genetic diversity and because of the highest anthocyanins content—the superiority of Russian cultivars (‘Kostromička’ and ‘Rubin’). To the best of our knowledge, this is the first comprehensive report on the anthocyanins of certain lingonberry cultivars. CONCLUSIONS: This study resulted in the rapid, simple, and validated method, which was shown to be applicable and convenient for routine analysis and authentication of Vaccinium berry samples.

Vaccinium vitis-idaea L. Fruits: Chromatographic Analysis of Seasonal and Geographical Variation in Bioactive Compounds

“…V. vitis-idaea var. leucocarpum was previously emphasized due to very low contents of anthocyanins [27], high fructose and glucose content in fruits [39], and strong reducing and chelating activities of leaves extracts [65]. Current results have provided novel insights about the unique phenolic profile of this variety berries and considerable richness of neutral triterpenoids and triterpenoid acids, thus suggesting strong triterpenoids-related health benefits.…”

“…For quantification, calibration curves were constructed by plotting the response of each analyte versus concentration. Validation data and representative chromatograms could be found in our previous paper [27].…”

Phenological and Geographical Effects on Phenolic and Triterpenoid Content in Vaccinium vitis-idaea L. Leaves

“…As far as we know, this is the first report characterizing wild-growing V. vitis-idaea var. leucocarpum leaves, indicating that this variety is distinguished not only by very low content of anthocyanins in fruits [48] but also by notable differences in phenolic and triterpenoid profiles. Most closely related to this variety was a sample from the same location, Labanoras (b), but with typical variety.…”

Phytogenotypic Anthocyanin Profiles and Antioxidant Activity Variation in Fruit Samples of the American Cranberry (Vaccinium macrocarpon Aiton)

“…Pappas and Schaich have found that in samples of freshly harvested cranberries, their levels could vary from 13.6 to 171 mg/100 g [ 18 ]. About 90% of the total amount of anthocyanins in cranberry samples are cyanidin and peonidin glycosides (cyanidin-3-arabinoside, cyanidin-3-galactoside, peonidine-3-arabinoside, and peonidine-3-galactoside) [ 19 ]. The other components of the anthocyanin complex in cranberry fruit make up a small percentage, amounting to about 10%.…”

“…The other components of the anthocyanin complex in cranberry fruit make up a small percentage, amounting to about 10%. Of these, glycosides of delphinidin, cyanidin, petunidin, and malvidin are worth mentioning, as their molecules contain various monosaccharides [ 19 ].…”