The influence of raw material preparation on the yield of bioactive substances in lingonberry (Vaccinium vitis-idaea L.) fruits

  • Jurgita Daukšienė
  • Kristina Burdulienė
  • Gediminas Daukšys
  • Lauryna Paulauskaitė
  • Deividas Burdulis
Keywords: lingonberry, phenolic compounds, procyanidins, anthocyanins, antioxidant activity, raw material preparation


Phenolic compounds are well-known phytochemicals found in many types of plants. Phenolic compounds and flavonoids are potential substitutes for bioactive agents in pharmaceutical and medicinal sections to promote human health and prevent and cure different diseases. Lingonberry (Vaccinium vitis-idaea L.) belongs to the Ericaceae family. It is widely spread in the northern hemisphere in such countries as Russia, Lithuania, Latvia, Iceland, Scandinavian countries, etc. Lingonberry fruits are beneficial due to their anti-inflammatory, antibacterial, antioxidative activities and effect on the cardiovascular system. Although a number of studies are done on phenolic compound extraction methods, there is a high need of evidence on the most efficient way of raw material preparation. In this research, various lingonberry (Vaccinium vitis-idaea L.) fruit raw material preparation methods will be compared.

Analytical Chemistry