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Molecules 2017, 22(3), 405; doi:10.3390/molecules22030405

Iridoids, Phenolic Compounds and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea var. kamtschatica Sevast.)

1
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37, 51-630 Wrocław, Poland
2
Arboretum and Institute of Physiography in Bolestraszyce, 37-700 Przemyśl, Poland
3
University of Rzeszów, Towarnickiego 3, 35-959 Rzeszów, Poland
4
Department of Pharmacognosy, Wrocław Medical University, Borowska 211A, 50-556 Wrocław, Poland
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 27 December 2016 / Revised: 22 February 2017 / Accepted: 28 February 2017 / Published: 5 March 2017
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Abstract

Iridoid and polyphenol profiles of 30 different honeysuckle berry cultivars and genotypes were studied. Compounds were identified by ultra-performance liquid chromatography coupled with electrospray ionization mass spectrometry (UPLC-ESI-qTOF-MS/MS) in positive and negative ion modes and quantified by HPLC-PDA. The 50 identified compounds included 15 iridoids, 6 anthocyanins, 9 flavonols, 2 flavanonols (dihydroflavonols), 5 flavones, 6 flavan-3-ols, and 7 phenolic acids. 8-epi-Loganic acid, pentosyl-loganic acid, taxifolin 7-O-dihexoside, and taxifolin 7-O-hexoside were identified in honeysuckle berries for the first time. Iridoids and anthocyanins were the major groups of bioactive compounds of honeysuckle constituents. The total content of quantified iridoids and anthocyanins was between 128.42 mg/100 g fresh weight (fw) (‘Dlinnoplodnaya’) and 372 mg/100 g fw (‘Kuvshinovidnaya’) and between 150.04 mg/100 g fw (‘Karina’) and 653.95 mg/100 g fw (‘Amur’), respectively. Among iridoids, loganic acid was the dominant compound, and it represented between 22% and 73% of the total amount of quantified iridoids in honeysuckle berry. A very strong correlation was observed between the antioxidant potential and the quantity of anthocyanins. High content of iridoids in honeysuckle berries can complement antioxidant properties of phenolic compounds. View Full-Text
Keywords: honeysuckle berries; UPLC-ESI-qTOF-MS/MS; iridoids; 8-epi-loganic acid; phenolic compounds; taxifolin; cultivars; genotypes; antioxidant activity honeysuckle berries; UPLC-ESI-qTOF-MS/MS; iridoids; 8-epi-loganic acid; phenolic compounds; taxifolin; cultivars; genotypes; antioxidant activity
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Kucharska, A.Z.; Sokół-Łętowska, A.; Oszmiański, J.; Piórecki, N.; Fecka, I. Iridoids, Phenolic Compounds and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea var. kamtschatica Sevast.). Molecules 2017, 22, 405.

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