Bioactive Phenolic Compounds from Lingonberry (<i>Vaccinium vitis-idaea</i> L.): Extraction, Chemical Characterization, Fractionation and Cellular Antioxidant Activity
Tina Kostka,
Johanna Josefine Ostberg-Potthoff,
Joachim Stärke,
Claudia Guigas,
Seiichi Matsugo,
Valentin Mirčeski,
Leon Stojanov,
Sanja Kostadinović Veličkovska,
Peter Winterhalter,
Tuba Esatbeyoglu
Affiliations
Tina Kostka
Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
Johanna Josefine Ostberg-Potthoff
Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany
Joachim Stärke
Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany
Claudia Guigas
Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany
Seiichi Matsugo
School of Natural System, College of Science and Engineering, Kanazawa University, Kakuma-Machi, Kanazawa 920-1192, Japan
Valentin Mirčeski
Department of Inorganic and Analytical Chemistry, University of Lodz, Tamka 12, 91-403 Lodz, Poland
Leon Stojanov
Institute of Chemistry, Ss. Cyril and Methodius University, Arhimedova 5, 1000 Skopje, North Macedonia
Sanja Kostadinović Veličkovska
Faculty of Agriculture, University “Goce Delčev”, Krste Misirkov 10-A, 2000 Štip, North Macedonia
Peter Winterhalter
Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany
Tuba Esatbeyoglu
Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
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.
