Cranberries versus lingonberries: a challenging authentication of similar Vaccinium fruit
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25271121%3A_____%2F19%3AN0000018" target="_blank" >RIV/25271121:_____/19:N0000018 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/19:43918757
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0308814619300512" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0308814619300512</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2019.04.018" target="_blank" >10.1016/j.foodchem.2019.04.018</a>
Alternative languages
Result language
angličtina
Original language name
Cranberries versus lingonberries: a challenging authentication of similar Vaccinium fruit
Original language description
Due to unique phytochemicals contained, Vaccinum berries are known to have a number of positive health effects. In this context, lingonberries (Vaccinium vitis-idaea) are considered to be the most effective, thus finding many uses. Recently, fraud suspicion on lingonberries-based products has been reported, partial or even total replacement by less valued cranberries (Vaccinium macrocarpon) was found. In this study, metabolomic fingerprinting employing instrumental platform consisting of U-HPLC-HRMS/MS was investigated for discrimination between the two Vaccinum berries species. Methanolic extracts of 33 authentic samples from two harvest years were analyzed and chemometric evaluation was performed to identify significant marker compounds, their stability during drying process was assessed, too. The characteristic markers most contributing to berries classification were representatives of polyphenols and phospholipids. Peonidin 3-O-arabinoside and myricetin 3-O-glucoside, not occurring in lingonberries, enabled to discover the presence of cranberries in prepared admixtures down to 1% (w/w).
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10611 - Plant sciences, botany
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
FOOD CHEMISTRY
ISSN
0308-8146
e-ISSN
1873-7072
Volume of the periodical
284
Issue of the periodical within the volume
2019
Country of publishing house
GB - UNITED KINGDOM
Number of pages
9
Pages from-to
162-170
UT code for WoS article
000458119700021
EID of the result in the Scopus database
2-s2.0-85060943374