Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin

[Display omitted] •Low temperatures increased anthocyanin content in lingonberries.•77 VOCs were identified, of which 40 VOCs had not previously been reported.•Growth location strongly influenced the composition of volatiles in lingonberries. Lingonberries (Vaccinium vitis-idaea L.) from two locatio...

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Published in:	Food research international Vol. 167; p. 112738
Main Authors:	Amundsen, M., Jaakola, L., Aaby, K., Martinussen, I., Kelanne, N., Tuominen, S., Laaksonen, O., Yang, B., Hykkerud, AL
Format:	Journal Article
Language:	English
Published:	Canada Elsevier Ltd 01-05-2023 Elsevier
Subjects:	Anthocyanins - analysis Lingonberries Organic acids Phenolic compounds Phenols - analysis Ripening temperature Sugars Temperature Vaccinium vitis-idaea - chemistry Vaccinium vitis-idaea L Volatile compounds DVB/CAR/PDMS Lingonberries DAD MS VOC Phenolic compounds Organic acids PCA Vaccinium vitis-idaea L Fw PA Dw HS-SPME Ripening temperature RI Volatile compounds GC Sugars HPLC
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Summary:	[Display omitted] •Low temperatures increased anthocyanin content in lingonberries.•77 VOCs were identified, of which 40 VOCs had not previously been reported.•Growth location strongly influenced the composition of volatiles in lingonberries. Lingonberries (Vaccinium vitis-idaea L.) from two locations, northern (69°N, 18°E) and southern (59°N, 10°E) Norway, were grown under controlled conditions in a phytotron at two temperatures (9 and 15 °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 °C), compared to the higher temperature (15 °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.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 Food Research International
ISSN:	0963-9969 1873-7145 1873-7145
DOI:	10.1016/j.foodres.2023.112738