Compositional and morphological analyses of wax in northern wild berry species.

6533b852fe1ef96bd12ab717

RESEARCH PRODUCT

Compositional and morphological analyses of wax in northern wild berry species.

Petri Sundqvist Priyanka Trivedi Linards Klavins Juha Vaananen Nga Nguyen Katja Karppinen Hely Häggman Laura Jaakola Maris Klavins Esa Heinonen Jorens Kviesis J. Remes

subject

Morphology Bilberry Ultraviolet Rays Cuticle Blueberry Plants Chemical composition Vaccinium myrtillus Berry Chemical Fractionation Vaccinium myrtillus 01 natural sciences Gas Chromatography-Mass Spectrometry Analytical Chemistry Epicuticular wax Fruits Anthocyanins Empetrum 0404 agricultural biotechnology Botany VDP::Mathematics and natural science: 400::Zoology and botany: 480 Vaccinium vitis-idaea Finland Wax biology Chemistry VDP::Landbruks- og Fiskerifag: 900 Plant Extracts 010401 analytical chemistry Fatty Acids 04 agricultural and veterinary sciences General Medicine Triterpenoids biology.organism_classification 040401 food science 0104 chemical sciences Cuticular wax visual_art Fruit Waxes visual_art.visual_art_medium Empetrum nigrum Sun Protection Factor Vaccinium Food Science Vaccinium VDP::Matematikk og Naturvitenskap: 400::Zoologiske og botaniske fag: 480

description

Accepted manuscript version, licensed CC BY-NC-ND 4.0. Aerial surfaces of plants are covered by a waxy cuticle protecting plants from excessive water loss and UV light. In the present study, composition and morphology of cuticular waxes of northern wild berry species bilberry (Vaccinium myrtillus L.), lingonberry (V. vitis-idaea L.), bog bilberry (V. uliginosum L.) and crowberry (Empetrum nigrum L.) were investigated. Scanning electron microscopy (SEM) revealed differences in epicuticular wax morphology, and gas chromatography–mass spectrometry (GC–MS) analysis confirmed variation in chemical composition of cuticular waxes between the berry species. The dominant compounds in bilberry and lingonberry cuticular waxes were triterpenoids, while fatty acids and alkanes were the dominant ones in bog bilberry and crowberry, respectively. Wax extracted by supercritical fluid extraction (SFE) from industrial press cakes of bilberry and lingonberry contained linoleic acid and γ-linolenic acid as the dominant compounds. Furthermore, in vitro sun protection factor (SPF) of berry waxes depicted good UV-B absorbing capacities.

year	journal	country	edition	language
2019-05-21	Food chemistry

10.1016/j.foodchem.2019.05.134 https://pubmed.ncbi.nlm.nih.gov/31174780