US EPA

6398780 

Journal Article 

Contents of anthocyanins and ellagitannins in selected foods consumed in Finland 

Koponen, JM; Happonen, AM; Mattila, PH; Törrönen, AR 

2007 

Yes 

Journal of Agricultural and Food Chemistry
ISSN: 0021-8561
EISSN: 1520-5118 

55 

4 

1612-1619 

English 

17261015 

10.1021/jf062897a 

Numerous in vitro and in vivo studies have suggested that dietary anthocyanins and ellagitannins or ellagic acid might have beneficial health effects. Epidemiological evidence on the disease-preventing potential of these polyphenols is lacking, due to the absence of reliable data on their contents in foods. In this study was analyzed the content of anthocyanins and ellagitannins (as ellagic acid equivalents after acid hydrolysis) in foods consumed in Finland, including berries, fruits, vegetables, and processed products, using high-performance liquid chromatographic (HPLC) methods. Anthocyanins were detected in 41 of 54 selected food items. The total anthocyanin content varied in berries from 1 to 611 mg/100 g, in fruits from 2 to 66 mg/100 g, and in vegetables from 3 to 75 mg/100 g of fresh weight as the weight of the aglycone. Ellagitannins were screened in 33 food items, but were detected only in 5 species of berries, that is, in cloudberry, raspberry, rose hip, strawberry, and sea buckthorn, the content ranging from 1 to 330 mg/100 g. The results underscore the superiority of berries, especially dark blue or red berries, as excellent sources of anthocyanins and certain berries of the Rosaceae family as the major source of ellagitannins in the Finnish diet. 

; small fruits; fruits (food); vegetables; foods; food composition; anthocyanins; ellagic acid; polyphenols; Q505; Finland/