Bioactive phenolic compounds from Lingonberry (Vaccinium vitis-idaea L.): extraction, chemical characterization, fractionation and cellular antioxidant activity

Kostka, Tina and Ostberg-Potthoff, Johanna Josefine and Stärke, Joachim and Guigas, Claudia and Seiichi, Matsugo and Mirceski, Valentin and Stojanov, Leon and Kostadinovic Velickovska, Sanja and Winterhalter, Peter and Esatbeyoglu, Tuba (2022) Bioactive phenolic compounds from Lingonberry (Vaccinium vitis-idaea L.): extraction, chemical characterization, fractionation and cellular antioxidant activity. Antioxidants, 11 (3). pp. 467-482. ISSN 2076-3921

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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

Item Type:	Article
Impact Factor Value:	6.313
Subjects:	Agricultural Sciences > Agricultural biotechnology Natural sciences > Chemical sciences
Divisions:	Faculty of Agriculture
Depositing User:	Sanja Kostadinovik
Date Deposited:	03 Mar 2022 11:05
Last Modified:	03 Mar 2022 11:05
URI:	https://eprints.ugd.edu.mk/id/eprint/29577

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