Lingonberries (Vaccinium vitis-idaea) are edible fruit that belong to the Ericaceae plant family. A growing body of evidence suggests that consumption of berries provide considerable health benefits due to their high polyphenols, antioxidants, vitamins and mineral content. Therefore, it is beneficial to evaluate the antioxidant capacity of berries in order to select lines with higher antioxidant capacity. The aim of this study was to determine the antioxidant capacity, total phenolics, total anthocyanins, anti-apoptotic effect and the metabolomic profile of lingonberries from Northern Manitoba (wild) and Newfoundland (greenhouse-grown). A total of 159 lingonberry samples were collected from Northern Manitoba (Lynn Lake and Flin Flon) and Newfoundland. Samples were freeze dried, lyophilized, ground into powder and extracted with solvent methanol. Total anthocyanins were determined by the pH differential method. Total phenolics were evaluated by the Folin-Ciocalteau’s assay, the anti-apoptotic effect was measured fluorescently and the oxygen radical absorbance capacity (ORAC) assay was utilized to evaluate the antioxidant capacity. Our study showed that Northern Manitoba-grown lingonberries contain a higher level of anthocyanins and phenolics compared to Newfoundland greenhouse-grown lingonberries. Results show that Northern Manitoba- grown lingonberries have higher antioxidant capacity compared to ones grown in Newfoundland. Findings from the study suggest that berries grown in green house conditions and extreme climatic conditions have different antioxidant capacity, anti-apoptotic effects, total phenolics and total anthocyanins; that is, more extreme climates may result in berries with higher antioxidant capacity, total phenolics and anthocyanins. / May 2016

Bruknių lapai vartojami šlapimo išsiskyrimui skatinti, šlapimo takų infekcijoms gydyti, taip pat nuo inkstų ir tulžies akmenligės [1, 2]. Lapų gydomajam poveikiui didžiausią įtaką turi polifenoliniai junginiai, kurie slopina tam tikrų bakterijų įsitvirtinimą šlapimo takuose, pagrindinis iš jų arbutinas. Vis nauji moksliniai tyrimai skatina naujų bruknių farmacinių preparatų kūrimą. Bruknių lapų vandeninės ištraukos (nuovirai, arbatos) pasižymi nemaloniu - karčiu, sutraukiančiu skoniu, jų galiojimo laikas labai trumpas. Nuspręsta, kaip farmacinę preparato formą gaminti bruknių lapų sirupą. Tyrimo tikslas – pagaminti bruknių lapų sirupą ir įvertinti jo kokybę. Šis tyrimas apima: bruknių lapų žaliavos kokybės tyrimus, bendrojo polifenolinių junginių kiekio pagal arbutiną nustatymą spektrofotometriniu metodu bruknių lapų nuovire ir bruknių lapų sirupuose, arbutino kiekio nustatymą bruknių lapų nuoviruose ir žaliavoje efektyviosios skysčių chromatografijos metodu, bruknių lapų sirupų kokybės ir stabilumo vertinimą. Rezultatai: nustatyta, kad bruknių lapų smulkumas ir nuodžiūvis atitinka Europos farmakopėjoje augalinei žaliavai keliamus reikalavimus. Pagamintuose bruknių lapų nuoviruose (1:10) ESC metodu įrodytas arbutino buvimas ir nustatytas jo kiekis žaliavoje 3,38±0,11 proc. Spektrofotometriniu metodu nustatyta, kad bruknių lapų nuoviruose bendrasis polifenolinių junginių kiekis (28,608±0,134 mg/ml) yra statistiškai patikimai (p<0,05) didesnis nei bruknių lapų arbatose (6,07... [toliau žr. visą tekstą] / Lingonberry leaves are used to increase urinary excretion, to treat urinary tract infections and for kidney and gall stones [1, 2]. The greatest impact on therapeutic effects of leaves have phenolic compounds, that inhibit the entrenchment of particular bacteria in the urinary tract, the main of them being arbutin. Recent scientific research encourages the creation of new lingonberry pharmaceutical preparations. The aqueous extracts of Lingonberry leaves (decoctions, teas) are characterised by unpleasant-bitter and astringent taste and their shelf-life is very short. Therefore, it was decided to produce lingonberry leaves syrup as a form of pharmaceutical preparation. The aim: to produce lingonberry leaves syrup and to evaluate its quality. This research includes: qualitative analyses of lingonberry leaves raw material, detection of total phenol compounds by spectrophotometric method using arbutin in decoctions of lingonberry leaves and syrups of lingonberry leaves, detection of quantity of arbutin in lingonberry decoctions and leaves by high-performance liquid chromatography, and the quality evaluation and the stability evaluation of lingonberry leaves. Results: it was found out, that the fineness of the lingonberry leaves and their loss in drying coincide with the European Pharmacopoeia herbal raw material requirements. In the produced lingonberry leaves decoctions (1:10) the presence of arbutin has been proved and its quantity 3,38±0,11 pct. has been detected by HPLC... [to full text]

Livsmedelsbranschen förändras i takt med den miljö- och hälsotrend som sprids över det svenska matlandet med alltfler närodlade produkter, rustika förpackningar och produkter tillverkade med minimala svinn. Som kontrast, kan samtidigt uppmärkasammas de ungas ökade preferenser för sockerrika och energitäta livsmedel, och studier visar att åkommor som t ex diabetesrelaterade sjukdomar ökar. Med detta som bakgrund, kan bär- och fruktdrycker utan tillsatt socker eller andra tillsatser - där vitaminerna i jämförelse med energitätheten är hög - och som är behaglig att dricka, ligga rätt i tiden.Syftet med detta arbete var att utveckla ett dryckeskoncept kring hälsobefrämjande bärdryck baserad på blåbär- och lingonjuice.För att balansera socker-/syranivån i drycken provades några utvalda frukter och grönsaker. Dessa tillsattes i mindre mängd för att de inte skulle ta över de ursprungliga bärsmakerna i drycken. Även tillsatsen E170 kalciumkarbonat (CaCO3) testades vid olika nivåer, för att reducera syrainnehållet och testa vilken effekt detta har på smaken. Vi visade att det är möjligt att utveckla olika dryckeskoncept med god konsistens och god smak enligt provsmakarna, enbart utgående från bär, frukter och grönsaker. I svarta vinbär kan syranivån reduceras upp till 25 % med kalcium-karbonat utan märkbar påverkan på smaken. Analyser av den framtagna drycken visade att innehållet av hälsobefrämjande fenoler och antocyaner var relativt högt som följd av den höga andelen fenolrika bär i drycken. / The food industry is changing as the current environment and health trend spreads across the Swedish culinary nation, bringing more locally grown products, rustic packaging and products manufactured with minimal losses. Meanwhile, we see an increasing trend where young people's preference of food continue to grow towards sugar rich and energy dense foods. Studies also shows that disorders such as diabetes related diseases are increasing. With this in mind, berry and fruit drinks with no added sugar or other additives, where vitamins in relation to energy density is high and also pleasant to drink, might be just the thing for the present times.The aim of this work was to develop a beverage concept of a health promoting berry beverage based on billberry- and lingonberry juice.To balance sweetness/acidity levels in the beverage, a selection of fruits and vegetables were tested. These were added in smaller amounts to relieve the risk of overpowering the original berry flavors in the beverage. Also, the additive E170 calcium carbonate (CaCO3) was tested at different levels to reduce the acidic content and see how this would affect the flavor. We showed that it is possible to develop different beverage concepts with good texture and good taste according to the tasters, solely on the basis of berries, fruits and vegetables. In blackcurrant purée, the acidic levels can be reduced by up to 25 % using calcium carbonate without significantly impacting the flavor. Analyses of the produced beverage showed that the content of health promoting phenolics and anthocyanins were relatively high, as a result of the high proportion of phenolic rich berries used in the beverage.