Ensieh Hajazimi (a), Rikard Landberg( a, b), Galia Zamaratskaia (a), Food Science and Technology 74 (2016) 128e134
(a) Department of Food Science, Uppsala BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden (b) Unit of Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Insitutet, Stockholm, Sweden
This paper is a methods study testing a new method of detecting antioxidants in wild berries. Although the method information is interesting, of importance to us berry people is the verification that northern berries are endowed with very high levels of antioxidants, in this case flavonols and phenolic compounds even when the berries were commercially store bought and frozen. Sea buckthorn (Hippophae rhamnoides) topped the charts of highest flavonols, hydrobenzoic and hydrocinnamic acid compounds with lingonberry (Vaccinium vitas-idaea) and bilberry (V. myrtillus) not far behind. The cloudberry (Rubus chamaemorus) had less than half total phenolics of the other berries. The phenolic compound found in greatest concentration in sea buckthorn was Isorhamnetin; in lingonberry, quercetin; in bilberry – myricetin; and finally in cloudberry – gallic acid.
Wouldn’t it be great if these berries were available frozen in Alaska stores? For now, enjoy berry picking or purchasing fruit at your local farmers market in summer. The health benefits can be great (although you have to eat twice as many cloudberries as the other fruit)!