Rowanberry phenolics: Compositional analysis and bioactivities

Petri Kylli (Corresponding Author), Liisa Nohynek, Riitta Puupponen-Pimiä, Benita Westerlund-Wikström, Gordon McDougall, Derek Stewart, Marina Heinonen

Research output: Contribution to journalArticleScientificpeer-review

30 Citations (Scopus)

Abstract

Berries contain a large variety of different phenolic compounds such as anthocyanins, flavonols, tannins, and phenolic acids. Due to variation in the nature and content of the phenolic compounds, the antioxidant effect and other bioactivities of berry phenolics are strongly dependent on the berry raw material as the activities differ between the different phenolic constituents. In the present study, wild rowanberries (Sorbus aucuparia) and four cultivated sweet rowanberries, Burka, Granatnaja, Titan, and Zoltaja, were characterized for their phenolic composition and screened for antioxidant, antimicrobial, and antiadhesive activities. The HPLC and LC-MS analyses of phenolic composition revealed that the main phenolic constituents were caffeoylquinic acids, varying from 56 to 80% total phenolics. The cultivated species contained less caffeoylquinic acids and more anthocyanins (up to 28.5%). The phenolics derived from wild rowanberries were significantly effective at inhibiting lipid oxidation both in liposomes and in emulsions, especially when assessed by inhibition of the formation of hexanal (86−97% inhibition depending on concentration). The increase in anthocyanin content in the cultivated species did not result in significantly increased antioxidant activity. Both wild and cultivated rowanberry phenolics exhibited a bacteriostatic effect toward Staphylococcus aureus. In addition, the phenolic extract from Zoltaja was weakly inhibitory toward Salmonella sv. Typhimurium, whereas both Zoltaja- and Granatnaja-derived phenolics retarded Escherichia coli growth. The phenolic extracts of wild rowanberries and Burka showed an inhibitory effect on hemagglutination of E. coli HB101 (pRR7), which expresses the M hemagglutinin. It can be concluded that cultivation of rowanberries resulted in increased anthocyanin content, but this did not diminish their bioactivity in comparison to wild rowanberries rich in caffeoylquinic acids.
Original languageEnglish
Pages (from-to)11985-11992
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume58
Issue number22
DOIs
Publication statusPublished - 2010
MoE publication typeA1 Journal article-refereed

Fingerprint

Anthocyanins
Bioactivity
anthocyanins
small fruits
Fruit
Antioxidants
Escherichia coli
phenolic compounds
acids
Sorbus
Saturn
Sorbus aucuparia
antioxidants
Flavonols
Salmonella
Tannins
extracts
Hemagglutination
Hemagglutinins
hemagglutinins

Keywords

  • Sweet rowanberry
  • Sorbus aucuparia
  • rowanberry
  • chlorogenic acid
  • antioxidant
  • antimicrobial
  • antiadhesive

Cite this

Kylli, Petri ; Nohynek, Liisa ; Puupponen-Pimiä, Riitta ; Westerlund-Wikström, Benita ; McDougall, Gordon ; Stewart, Derek ; Heinonen, Marina. / Rowanberry phenolics : Compositional analysis and bioactivities. In: Journal of Agricultural and Food Chemistry. 2010 ; Vol. 58, No. 22. pp. 11985-11992.
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title = "Rowanberry phenolics: Compositional analysis and bioactivities",
abstract = "Berries contain a large variety of different phenolic compounds such as anthocyanins, flavonols, tannins, and phenolic acids. Due to variation in the nature and content of the phenolic compounds, the antioxidant effect and other bioactivities of berry phenolics are strongly dependent on the berry raw material as the activities differ between the different phenolic constituents. In the present study, wild rowanberries (Sorbus aucuparia) and four cultivated sweet rowanberries, Burka, Granatnaja, Titan, and Zoltaja, were characterized for their phenolic composition and screened for antioxidant, antimicrobial, and antiadhesive activities. The HPLC and LC-MS analyses of phenolic composition revealed that the main phenolic constituents were caffeoylquinic acids, varying from 56 to 80{\%} total phenolics. The cultivated species contained less caffeoylquinic acids and more anthocyanins (up to 28.5{\%}). The phenolics derived from wild rowanberries were significantly effective at inhibiting lipid oxidation both in liposomes and in emulsions, especially when assessed by inhibition of the formation of hexanal (86−97{\%} inhibition depending on concentration). The increase in anthocyanin content in the cultivated species did not result in significantly increased antioxidant activity. Both wild and cultivated rowanberry phenolics exhibited a bacteriostatic effect toward Staphylococcus aureus. In addition, the phenolic extract from Zoltaja was weakly inhibitory toward Salmonella sv. Typhimurium, whereas both Zoltaja- and Granatnaja-derived phenolics retarded Escherichia coli growth. The phenolic extracts of wild rowanberries and Burka showed an inhibitory effect on hemagglutination of E. coli HB101 (pRR7), which expresses the M hemagglutinin. It can be concluded that cultivation of rowanberries resulted in increased anthocyanin content, but this did not diminish their bioactivity in comparison to wild rowanberries rich in caffeoylquinic acids.",
keywords = "Sweet rowanberry, Sorbus aucuparia, rowanberry, chlorogenic acid, antioxidant, antimicrobial, antiadhesive",
author = "Petri Kylli and Liisa Nohynek and Riitta Puupponen-Pimi{\"a} and Benita Westerlund-Wikstr{\"o}m and Gordon McDougall and Derek Stewart and Marina Heinonen",
year = "2010",
doi = "10.1021/jf102739v",
language = "English",
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pages = "11985--11992",
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Kylli, P, Nohynek, L, Puupponen-Pimiä, R, Westerlund-Wikström, B, McDougall, G, Stewart, D & Heinonen, M 2010, 'Rowanberry phenolics: Compositional analysis and bioactivities', Journal of Agricultural and Food Chemistry, vol. 58, no. 22, pp. 11985-11992. https://doi.org/10.1021/jf102739v

Rowanberry phenolics : Compositional analysis and bioactivities. / Kylli, Petri (Corresponding Author); Nohynek, Liisa; Puupponen-Pimiä, Riitta; Westerlund-Wikström, Benita; McDougall, Gordon; Stewart, Derek; Heinonen, Marina.

In: Journal of Agricultural and Food Chemistry, Vol. 58, No. 22, 2010, p. 11985-11992.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Rowanberry phenolics

T2 - Compositional analysis and bioactivities

AU - Kylli, Petri

AU - Nohynek, Liisa

AU - Puupponen-Pimiä, Riitta

AU - Westerlund-Wikström, Benita

AU - McDougall, Gordon

AU - Stewart, Derek

AU - Heinonen, Marina

PY - 2010

Y1 - 2010

N2 - Berries contain a large variety of different phenolic compounds such as anthocyanins, flavonols, tannins, and phenolic acids. Due to variation in the nature and content of the phenolic compounds, the antioxidant effect and other bioactivities of berry phenolics are strongly dependent on the berry raw material as the activities differ between the different phenolic constituents. In the present study, wild rowanberries (Sorbus aucuparia) and four cultivated sweet rowanberries, Burka, Granatnaja, Titan, and Zoltaja, were characterized for their phenolic composition and screened for antioxidant, antimicrobial, and antiadhesive activities. The HPLC and LC-MS analyses of phenolic composition revealed that the main phenolic constituents were caffeoylquinic acids, varying from 56 to 80% total phenolics. The cultivated species contained less caffeoylquinic acids and more anthocyanins (up to 28.5%). The phenolics derived from wild rowanberries were significantly effective at inhibiting lipid oxidation both in liposomes and in emulsions, especially when assessed by inhibition of the formation of hexanal (86−97% inhibition depending on concentration). The increase in anthocyanin content in the cultivated species did not result in significantly increased antioxidant activity. Both wild and cultivated rowanberry phenolics exhibited a bacteriostatic effect toward Staphylococcus aureus. In addition, the phenolic extract from Zoltaja was weakly inhibitory toward Salmonella sv. Typhimurium, whereas both Zoltaja- and Granatnaja-derived phenolics retarded Escherichia coli growth. The phenolic extracts of wild rowanberries and Burka showed an inhibitory effect on hemagglutination of E. coli HB101 (pRR7), which expresses the M hemagglutinin. It can be concluded that cultivation of rowanberries resulted in increased anthocyanin content, but this did not diminish their bioactivity in comparison to wild rowanberries rich in caffeoylquinic acids.

AB - Berries contain a large variety of different phenolic compounds such as anthocyanins, flavonols, tannins, and phenolic acids. Due to variation in the nature and content of the phenolic compounds, the antioxidant effect and other bioactivities of berry phenolics are strongly dependent on the berry raw material as the activities differ between the different phenolic constituents. In the present study, wild rowanberries (Sorbus aucuparia) and four cultivated sweet rowanberries, Burka, Granatnaja, Titan, and Zoltaja, were characterized for their phenolic composition and screened for antioxidant, antimicrobial, and antiadhesive activities. The HPLC and LC-MS analyses of phenolic composition revealed that the main phenolic constituents were caffeoylquinic acids, varying from 56 to 80% total phenolics. The cultivated species contained less caffeoylquinic acids and more anthocyanins (up to 28.5%). The phenolics derived from wild rowanberries were significantly effective at inhibiting lipid oxidation both in liposomes and in emulsions, especially when assessed by inhibition of the formation of hexanal (86−97% inhibition depending on concentration). The increase in anthocyanin content in the cultivated species did not result in significantly increased antioxidant activity. Both wild and cultivated rowanberry phenolics exhibited a bacteriostatic effect toward Staphylococcus aureus. In addition, the phenolic extract from Zoltaja was weakly inhibitory toward Salmonella sv. Typhimurium, whereas both Zoltaja- and Granatnaja-derived phenolics retarded Escherichia coli growth. The phenolic extracts of wild rowanberries and Burka showed an inhibitory effect on hemagglutination of E. coli HB101 (pRR7), which expresses the M hemagglutinin. It can be concluded that cultivation of rowanberries resulted in increased anthocyanin content, but this did not diminish their bioactivity in comparison to wild rowanberries rich in caffeoylquinic acids.

KW - Sweet rowanberry

KW - Sorbus aucuparia

KW - rowanberry

KW - chlorogenic acid

KW - antioxidant

KW - antimicrobial

KW - antiadhesive

U2 - 10.1021/jf102739v

DO - 10.1021/jf102739v

M3 - Article

VL - 58

SP - 11985

EP - 11992

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 22

ER -