ArticlePlants (Basel, Switzerland)2023
Changes in the Composition of Biologically Active Compounds during the Ripening Period in Fruit of Different Large Cranberry (
Article in Plants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 8 citations in OpenAlex.
- Ontogenetic regulation of metabolite dynamics inPeerJ · 2026Article
- Improving the Antioxidant Potential of Berry Crops Through Genomic Advances and Modern Agronomic and Breeding Tools.Biotech (Basel (Switzerland)) · 2025Review
- Leveraging genetic resources and genomic prediction to enhance flavonol content in cranberry fruit.The plant genome · 2025Article
- Variation in the Chemical Composition of Small Cranberry (International journal of molecular sciences · 2025Article
- Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Foods (Basel, Switzerland) · 2023Article
- Phytochemical Composition of Cranberry (Plants (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
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Abstract
In our investigation, we evaluated the content of chlorogenic acid, proanthocyanidins, anthocyanins, flavonols, triterpenoids, and phytosterols in cranberry fruit extracts of the cultivars ‘Baifay’, ‘Early Black’, ‘Howes’, ‘Pilgrim’, ‘Red Star’, and ‘Stevens’ grown in Lithuania, as well as changes in the antioxidant activity in extracts of fruit samples of these cultivars during the period of berry maturation. The highest amount of proanthocyanidins (8.87 ± 0.57 mg EE/g EE) and flavonols (3688.52 ± 22.85 µg/g) was determined in cranberries of the cultivar ‘Howes’ harvested on 12 August. Remarkably, the highest anthocyanins content (9628.62 ± 266 µg/g) was determined in cranberries of the cultivar ‘Howes’ harvested on 22 October. The study showed that the content of phytochemical compounds in cranberries varied between 12 August and 22 October; the content of proanthocyanidins decreased by a factor of about 2, the content of chlorogenic acid decreased by a factor of about 1.3, the content of flavonols decreased by a factor of about 2, and the content of anthocyanins increased by 27 to 450 times. A strong correlation was found between the total proanthocyanidin content of cranberry fruit extracts and their in vitro antiradical and reducing activity (r = 0.781 and 0.726, respectively, p < 0.001). The data of our study detail the accumulation of the phytochemical composition of biologically active compounds in cranberry samples during the stages of maturity, therefore these data are significant for the assessment of harvest time of cranberry and can be applied to select cranberry cultivars for further cultivation in Lithuanian climatic conditions.
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