Lipids of cultivated and wild Vaccinium Spp. Berries from Latvia
2019
Klavins, L., University of Latvia, Riga (Latvia). Lab. of Natural Products Research | Viksna, A., University of Latvia, Riga (Latvia). Faculty of Chemistry | Kviesis, J., University of Latvia, Riga (Latvia). Lab. of Natural Products Research | Klavins, M., University of Latvia, Riga (Latvia). Lab. of Natural Products Research
Production, consumption and processing of different berries nowadays are increasing, considering taste properties and health benefits of these berries. In Northern countries and Latvia of special importance are berries belonging to Vaccinium species (cranberries, bilberries, blueberries, lingonberries and others) and many of these berries are considered as the super fruits. Value of the berries is determined by the presence of many biologically active and valuable substances and amongst them berry lipids have a special role. Lipids of Vaccinium berries include not only triglycerides, but also fatty acids, alcohols, triterpenes (sterols), terpenes and other substances The aim of the present study was to investigate and compare the composition of lipids in five Vaccinium spp. berries and of eight Vaccinium corymbosum varieties. Lipid composition was analysed using gas chromatography with mass spectrometric detection. The lipid fraction contained compound classes like fatty acids, sterols, triterpenoids, alkanes, phenolic and carboxylic acids and tocopherols. All fresh berries contained high amounts of C18 unsaturated fatty acids (for example, up to 11.83 g 100 gE-1) and phytosterols (10.97 g of β-sitosterol 100 gE-1 of blueberry lipid extract ), and high amounts of benzoic acid were found in lingonberries (1.64 g 100 gE-1). The analysed berry lipid profiles were compared using the principal component analysis. The analysis showed that the lipid profiles of the studied berries reflect their taxonomy-separate species could be distinguished from one another. Considering the composition of berry lipids, they can find wide application at development of functional food.
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