Compositional and morphological analyses of wax in northern wild berry species

• Published in: Food Chemistry
• Main Authors: Trivedi, Priyanka, Karppinen, Katja, Klavins, Linards, Kviesis, Jorens, Sundqvist, Petri, Nguyen, Nga, Heinonen, Esa, Klavins, Maris, Jaakola, Laura, Väänänen, Juha, Remes, Janne, Häggman, Hely
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier 2019
• Subjects: VDP::Mathematics and natural science: 400::Zoology and botany: 480; VDP::Matematikk og Naturvitenskap: 400::Zoologiske og botaniske fag: 480; Crowberry; Empetrum nigrum
• Online Access: https://hdl.handle.net/10037/17922; https://doi.org/10.1016/j.foodchem.2019.05.134

Accepted manuscript version, licensed CC BY-NC-ND 4.0. Aerial surfaces of plants are covered by a waxy cuticle protecting plants from excessive water loss and UV light. In the present study, composition and morphology of cuticular waxes of northern wild berry species bilberry ( Vaccinium myrtillus L.), lingonberry (V. vitis-idaea L.), bog bilberry (V. uliginosum L.) and crowberry ( Empetrum nigrum L.) were investigated. Scanning electron microscopy (SEM) revealed differences in epicuticular wax morphology, and gas chromatography–mass spectrometry (GC–MS) analysis confirmed variation in chemical composition of cuticular waxes between the berry species. The dominant compounds in bilberry and lingonberry cuticular waxes were triterpenoids, while fatty acids and alkanes were the dominant ones in bog bilberry and crowberry, respectively. Wax extracted by supercritical fluid extraction (SFE) from industrial press cakes of bilberry and lingonberry contained linoleic acid and γ-linolenic acid as the dominant compounds. Furthermore, in vitro sun protection factor (SPF) of berry waxes depicted good UV-B absorbing capacities.