Chemical Composition and Polyphenol Compounds of <i>Vaccinium floribundum</i> Kunth (Ericaceae) from the Volcano Chimborazo Paramo (Ecuador)
Mortiño (<i>Vaccinium floribundum</i> Kunth) is considered a “superfruit” due to its antioxidant capacity and possible health benefits. To date, there is no known study that addresses the biochemical characterization of mortiño berries from the paramo of the Chimborazo volcano (Ecuador)....
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
|
| Series: | Horticulturae |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-7524/8/10/956 |
| _version_ | 1797472961175748608 |
|---|---|
| author | Jorge M. Caranqui-Aldaz Raquel Muelas-Domingo Francisca Hernández Rafael Martínez |
| author_facet | Jorge M. Caranqui-Aldaz Raquel Muelas-Domingo Francisca Hernández Rafael Martínez |
| author_sort | Jorge M. Caranqui-Aldaz |
| collection | DOAJ |
| description | Mortiño (<i>Vaccinium floribundum</i> Kunth) is considered a “superfruit” due to its antioxidant capacity and possible health benefits. To date, there is no known study that addresses the biochemical characterization of mortiño berries from the paramo of the Chimborazo volcano (Ecuador). So, the aim of this research was to evaluate for the first time the effect of the stage of development of the mortiño berries (two stages) and environment of origin (three sampling areas) on fruit quality. Polyphenol compounds were identified by high-performance liquid chromatography (HPLC) coupled to electrospray ionization mass spectrometric (ESI-MS<sup>n</sup>) and quantified by high-performance liquid chromatography with a diode array detector (HPLC-DAD). Moreover, antioxidant properties (ABTS<sup>•+</sup>, and DPPH), sugar and organic acids, and minerals were examined. The main organic acids were quinic and citric acid, while glucose, fructose, sucrose, mannose, and sorbitol were the main sugars determined in the mortiño fruits. The main constituents of the mortiño berries included hydroxycinnamic acids (5-<i>O</i>-caffeoylquinic acid), flavonols (quercetin 3-hexoside, quercetin 5-hexoside, quercetin 3-pentoside, and quercetin-3-<i>O</i>-rhamnoside) and anthocyanins. Seven anthocyanins were identified: glycosides of cyanidin, delphinidin, petunidin, peonidin, and pelargonidin. The research confirms that the mortiño berries produced in the Ecuadorian paramo area are a valuable source of polyphenolics, rich in sugars and organic acids, and can be classified as a good source of microelements. |
| first_indexed | 2024-03-09T20:08:29Z |
| format | Article |
| id | doaj.art-2ec189b600d8414b8a06886244ad13f3 |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-09T20:08:29Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-2ec189b600d8414b8a06886244ad13f32023-11-24T00:23:58ZengMDPI AGHorticulturae2311-75242022-10-0181095610.3390/horticulturae8100956Chemical Composition and Polyphenol Compounds of <i>Vaccinium floribundum</i> Kunth (Ericaceae) from the Volcano Chimborazo Paramo (Ecuador)Jorge M. Caranqui-Aldaz0Raquel Muelas-Domingo1Francisca Hernández2Rafael Martínez3Herbarium, Escuela Superior Politécnica del Chimborazo, Miguel Hernández University, Riobamba 060106, EcuadorCentro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, 03312 Orihuela, SpainGrupo de Investigación en Fruticultura y Técnicas de Producción, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, 03312 Orihuela, SpainGrupo de Investigación en Fruticultura y Técnicas de Producción, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, 03312 Orihuela, SpainMortiño (<i>Vaccinium floribundum</i> Kunth) is considered a “superfruit” due to its antioxidant capacity and possible health benefits. To date, there is no known study that addresses the biochemical characterization of mortiño berries from the paramo of the Chimborazo volcano (Ecuador). So, the aim of this research was to evaluate for the first time the effect of the stage of development of the mortiño berries (two stages) and environment of origin (three sampling areas) on fruit quality. Polyphenol compounds were identified by high-performance liquid chromatography (HPLC) coupled to electrospray ionization mass spectrometric (ESI-MS<sup>n</sup>) and quantified by high-performance liquid chromatography with a diode array detector (HPLC-DAD). Moreover, antioxidant properties (ABTS<sup>•+</sup>, and DPPH), sugar and organic acids, and minerals were examined. The main organic acids were quinic and citric acid, while glucose, fructose, sucrose, mannose, and sorbitol were the main sugars determined in the mortiño fruits. The main constituents of the mortiño berries included hydroxycinnamic acids (5-<i>O</i>-caffeoylquinic acid), flavonols (quercetin 3-hexoside, quercetin 5-hexoside, quercetin 3-pentoside, and quercetin-3-<i>O</i>-rhamnoside) and anthocyanins. Seven anthocyanins were identified: glycosides of cyanidin, delphinidin, petunidin, peonidin, and pelargonidin. The research confirms that the mortiño berries produced in the Ecuadorian paramo area are a valuable source of polyphenolics, rich in sugars and organic acids, and can be classified as a good source of microelements.https://www.mdpi.com/2311-7524/8/10/956antioxidant activitypolyphenolicanthocyaninsmortiñominerals |
| spellingShingle | Jorge M. Caranqui-Aldaz Raquel Muelas-Domingo Francisca Hernández Rafael Martínez Chemical Composition and Polyphenol Compounds of <i>Vaccinium floribundum</i> Kunth (Ericaceae) from the Volcano Chimborazo Paramo (Ecuador) Horticulturae antioxidant activity polyphenolic anthocyanins mortiño minerals |
| title | Chemical Composition and Polyphenol Compounds of <i>Vaccinium floribundum</i> Kunth (Ericaceae) from the Volcano Chimborazo Paramo (Ecuador) |
| title_full | Chemical Composition and Polyphenol Compounds of <i>Vaccinium floribundum</i> Kunth (Ericaceae) from the Volcano Chimborazo Paramo (Ecuador) |
| title_fullStr | Chemical Composition and Polyphenol Compounds of <i>Vaccinium floribundum</i> Kunth (Ericaceae) from the Volcano Chimborazo Paramo (Ecuador) |
| title_full_unstemmed | Chemical Composition and Polyphenol Compounds of <i>Vaccinium floribundum</i> Kunth (Ericaceae) from the Volcano Chimborazo Paramo (Ecuador) |
| title_short | Chemical Composition and Polyphenol Compounds of <i>Vaccinium floribundum</i> Kunth (Ericaceae) from the Volcano Chimborazo Paramo (Ecuador) |
| title_sort | chemical composition and polyphenol compounds of i vaccinium floribundum i kunth ericaceae from the volcano chimborazo paramo ecuador |
| topic | antioxidant activity polyphenolic anthocyanins mortiño minerals |
| url | https://www.mdpi.com/2311-7524/8/10/956 |
| work_keys_str_mv | AT jorgemcaranquialdaz chemicalcompositionandpolyphenolcompoundsofivacciniumfloribundumikunthericaceaefromthevolcanochimborazoparamoecuador AT raquelmuelasdomingo chemicalcompositionandpolyphenolcompoundsofivacciniumfloribundumikunthericaceaefromthevolcanochimborazoparamoecuador AT franciscahernandez chemicalcompositionandpolyphenolcompoundsofivacciniumfloribundumikunthericaceaefromthevolcanochimborazoparamoecuador AT rafaelmartinez chemicalcompositionandpolyphenolcompoundsofivacciniumfloribundumikunthericaceaefromthevolcanochimborazoparamoecuador |