Characterization of phenolic compounds from lingonberry (Vaccinium vitis-idaea)

J Agric Food Chem. 2006 Dec 27;54(26):9834-42. doi: 10.1021/jf0623687.


Phenolic compounds from the lingonberry (Vaccinium vitis-idaea) were identified using LC-TOFMS, LC-MS/MS, and NMR experiments. The compounds were extracted from the plant material using methanol in an ultrasonicator and further isolated and purified using solid-phase extraction and preparative liquid chromatographic techniques. A total of 28 phenolic compounds were at least tentatively identified, including flavonols, anthocyanidins, catechins and their glycosides, and different caffeoyl and ferulic acid conjugates. This is apparently the first report of coumaroyl-hexose-hydroxyphenol, caffeoyl-hexose-hydroxyphenol, coumaroyl-hexose-hydroxyphenol, quercetin-3-O-alpha-arabinofuranoside, kaempferol-pentoside, and kaempferol-deoxyhexoside in the plant, and the flavonol acylglycosides quercetin-3-O-[4' '-(3-hydroxy-3-methylglutaroyl)]-alpha-rhamnose and kaempferol-3-O-[4' '-(3-hydroxy-3-methylglutaroyl)]-alpha-rhamnose are presented here for the first time ever. In addition, more detailed structure in comparison to earlier reports is described for some compounds previously known to exist in lingonberry.

MeSH terms

  • Anthocyanins / analysis
  • Catechin / analysis
  • Chromatography, Liquid
  • Finland
  • Flavonols / analysis
  • Fruit / chemistry*
  • Magnetic Resonance Spectroscopy
  • Mass Spectrometry
  • Phenols / analysis*
  • Phenols / isolation & purification
  • Spectrometry, Mass, Electrospray Ionization
  • Vaccinium vitis-idaea / chemistry*


  • Anthocyanins
  • Flavonols
  • Phenols
  • Catechin