Abstract
Flavonoids are a large group of over 4000 secondary plant products, comprising anthocyanins, flavonols, flavones, flavanones and catechins. Flavonoids are known to act as protective compounds possessing antioxidant and free radical scavenging activity in foods. An HPLC-based method was used to analyze the content of flavonols in strawberry, raspberry and blackcurrant cultivars grown under northern conditions. Blackcurrants contained about ten times more flavonols than strawberries and raspberries. Quercetin, kaempferol and myricetin were all found in blackcurrants. In strawberries, quercetin and kaempferol, and in raspberries only quercetin was found. High variability in flavonol contents among strawberry, raspberry and blackcurrant cultivars was observed. High variation was also found in flavonol and total phenolic contents in various blackcurrant juices. Analyses of flavonol contents from strawberries and blackcurrant cultivars grown organically or conventionally revealed no significant differences. Genotype seems to be a more important factor than cultivation technique in the accumulation of phenolic compounds in berries. The high variability among berry cultivars offers possibilities to enhance the value of berry production by plant breeding and growing cultivars rich in flavonols.
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