Publikasjoner
NIBIOs ansatte publiserer flere hundre vitenskapelige artikler og forskningsrapporter hvert år. Her finner du referanser og lenker til publikasjoner og andre forsknings- og formidlingsaktiviteter. Samlingen oppdateres løpende med både nytt og historisk materiale. For mer informasjon om NIBIOs publikasjoner, besøk NIBIOs bibliotek.
2023
Populærvitenskapelig – Potetsorter til chips
Per Jarle Møllerhagen, Kristian Sæther, Robert Nybråten
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Forfattere
Mathias Amundsen Anne Linn Hykkerud Niina Kelanne Sanni Tuominen Gesine Schmidt Oskar Laaksonen Baoru Yang Inger Martinussen Laura Jaakola Kjersti AabySammendrag
Wild lingonberries are a traditional source of food in the Nordic countries and an important contributor to economic activity of non-wood forest products in the region. Lingonberries are a rich source of bioactive compounds and can be a valuable contributor to a healthy diet. However, there are few studies available on how the bioactive compounds in lingonberries develop as they ripen. In this investigation, we examined the content of 27 phenolic compounds, three sugars, four organic acids, and 71 volatile organic compounds at five ripening stages. The study showed that, while the highest content of phenolic compounds was found early in the development, the organoleptic quality of the fruits improved as they ripened. From the first to the last stage of development, anthocyanins went from being nearly absent to 100 mg/100 g fw, and there was an increased content of sugars from 2.7 to 7.2 g/100 g fw, whereas the content of organic acids decreased from 4.9 to 2.7 g/100 g fw, and there were several changes in the profile of volatiles. The contents of flavonols, cinnamic acid derivatives, flavan-3-ols, and the total concentration of phenolic compounds were significantly lower in the fully ripe berries compared to berries in the early green stage. In addition to the changes occurring due to ripening, there was observed variation in the profile of both phenolic compounds and volatiles, depending on the growth location of the berries. The present data are useful for the assessment of harvest time to obtain the desired quality of lingonberries.
Forfattere
Mathias Amundsen Laura Jaakola Kjersti Aaby Inger Martinussen N. Kelanne S. Tuominen O. Laaksonen B. Yang Anne Linn HykkerudSammendrag
Lingonberries (Vaccinium vitis-idaea L.) from two locations, northern (69°N, 18°E) and southern (59°N, 10°E) Norway, were grown under controlled conditions in a phytotron at two temperatures (9 and 15 °C) to study the effects of the ripening temperature and origin on the chemical composition of the berries. The concentrations of phenolic compounds, sugars, and organic acids as well as the profile of volatile organic compounds (VOCs) were determined using chromatographic and mass spectrometric methods. Five anthocyanins, eleven flavonols, eight cinnamic acid derivatives, three flavan-3-ols, three sugars, three organic acids, and 77 VOCs were identified, of which 40 VOCs had not previously been reported in lingonberries. Berries from both locations, were found to have higher contents of anthocyanins and cinnamic acid derivatives when ripened at lower temperature (9 °C), compared to the higher temperature (15 °C). Lingonberries of northern origin had a different VOC profile and higher contents of anthocyanins and organic acids than berries originating from the south. Lingonberries from the northern location also had higher proportions of cyanidin-3-O-glucoside and cyanidin-3-O-arabinoside than lingonberries from the southern location. The results show that the composition of lingonberries is influenced by both the environment and the origin of the plants, with phenolic compounds mainly influenced by the growth temperature and VOCs mainly influenced by plant origin.
Forfattere
Mathias Amundsen Kjersti Aaby Laura Jaakola Gesine Schmidt Inger Martinussen Anne Linn HykkerudSammendrag
Lingonberries (Vaccinium vitis-idaea L.) have received much positive attention due to their exotic taste and high phenolic content. These small red fruits grow across Norway, a country with large variations in abiotic and biotic growth conditions. The large variations in abiotic and biotic growth conditions have potential to influence quality and availability of lingonberries. A three-year study (2019-2021) with 64 field plots across Norway have therefore been set up, with the aim of studying the effect of climate and growth conditions on lingonberries. Here, anthocyanin content in berries from the first growth season is presented. Eight locations across Norway (58 to 69°N) with supposed high production potential of lingonberries were selected. Within each location, eight stands (250 m2) with different biotic conditions were chosen. Berries from each sector were lyophilised and extracted with 70% methanol. Phenolic compounds were analysed by HPLC-DAD-MSn, with quantification of anthocyanin at 520 nm and MS used for identification. The three major anthocyanins in Norwegian lingonberries were cyanidin-3-galactoside (69-90%), -arabinoside (6-23%) and -glucoside (2-10%). Additionally, small quantities of three other cyanidin glycosides were preliminarily identified. The total content of anthocyanins in lingonberries ranged from approximately 320 to 790 mg 100 g‑1 dw. There appears to be a variation in anthocyanin concentration linked to latitude. However, as the variation was as large within the stands of each location as they were between the locations, different growth factors would also play key parts in synthesis of anthocyanins in lingonberries. Results from analysis of berries collected in 2020 and 2021 are necessary to have the basis to draw a conclusion on how biotic and abiotic factors influence anthocyanin content of lingonberries.
Forfattere
Mathias Amundsen Laura Elina Jaakola Kjersti Aaby Gesine Schmidt Inger Martinussen Anne Linn HykkerudSammendrag
Lingonberry is an evergreen dwarf shrub abundant in the area of Nordic countries and a food traditionally regarded as a staple of Nordic diets. There is however limited commercial harvest of these readily available berries. The objective of this doctoral thesis is to investigate how the composition Norwegian lingonberries vary and is affected by abiotic and biotic growth conditions. The thesis consists of four papers of which three studies were conducted in controlled conditions investigating the effects of ripening, light conditions, and temperature during ripening on the composition of the targeted compounds in lingonberries. The fourth paper of the thesis investigates the variation in composition of wild Norwegian lingonberries and how different environmental factors influence this composition. In lingonberries, in total 29 phenolic compounds, sucrose, glucose and fructose as well as 4 organic acids and 77 volatile organic compounds were detected.. In the controlled studies time of harvest significantly influenced the quality of the lingonberries. Spectral light composition with supplemental blue wavelengths increased the content of anthocyanins, and slightly influenced the ratio of sugars to organic acids. There was only a limited effect of light intensity on the content of anthocyanins in lingonberries. Berries grown at lower temperatures had a higher content of anthocyanins and organic acids, whereas the other phenolic compounds were not significantly influenced. Latitude and temperature had the most significant effect on the content of anthocyanins in lingonberries. While light conditions only slightly influence berry quality, factors such as amount of precipitation during ripening, the density of deciduous trees, and altitude also significantly influenced berry quality. Precipitation influenced the content of organic acids in the field study. The result from this study further strengthens the evidence that lingonberries are a rich source for dietary polyphenols, and that berry quality increases with later harvest times. High quality lingonberries can be found across the country with large variation within local areas. The combination of field experiments and controlled experiments showed that weather conditions during ripening, latitude and density of deciduous trees all influence berry quality.
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