Abstract
The berries of Vaccinium myrtillus L. are usually collected in the wild for the purpose of being a food source. They are naturally high in phenolic compounds, which possess antioxidative properties, so the berries are therefore often labeled as “functional foods”. This study evaluated seven samples of bilberry fruits from different locations in Slovakia for the content of the main phenolic compounds (anthocyanins, flavonoids and tannins) using European Pharmacopoeia 9 spectrophotometric methods. A thorough analysis of environmental factors showed that several phenolic constituents are closely corresponding with their respective environments, as well as with each other. The environmental factors with statistically significant correlations in this study are altitude, habitat type, sunlight exposure, and soil carbon content. Our findings suggest that the berries collected at sunny sites with no topsoil damage contain more phenolic compounds. The lowest amounts of phenolic compounds were found in samples from dense forests or with visible soil erosion and windthrow damage. The negative effect of windthrow damage on the levels of secondary metabolites in bilberry fruits has been described for the first time. This study observed no relationship between the amount of phenolic compounds and soil pH, soil nitrogen levels, or slope exposition.
Highlights
Bilberry (Vaccinium myrtillus L., Ericaceae) fruits have been an important part of local diets in many countries, including Slovakia
There can be no doubt that the levels of total phenolics in the samples of bilberry fruits are dependent on the levels of particular phenolic groups, namely anthocyanins, which make up the majority of the total phenolics
The chemical analysis confirmed that bilberry fruits are a rich source of dietary polyphenols, mainly anthocyanins and flavonoids, which often gets them labeled as “functional foods”
Summary
Bilberry (Vaccinium myrtillus L., Ericaceae) fruits have been an important part of local diets in many countries, including Slovakia. They are valued for their pleasant taste and aroma and are often processed into jams, preserves, juices, and alcoholic beverages. They are rich in anthocyanins which make for the intense dark purple coloration of the fruit, as well as all processed foods made from the berries. Their high market value is caused by their relatively difficult availability—bilberry bushes only grow in wild, montane areas. Fruits are used in teas, juices, wine, tinctures, and capsules against fever, cold and night blindness and as adstringent tonic against diarrhea and stomach diseases [3]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
