Flavonoid profile of Saskatoon berries (Amelanchier alnifolia Nutt.) and their health promoting effects

Abstract

Flavonoids are a significant group of secondary metabolites in plants. Many of these compounds are potent antioxidants, being an important part in food products derived from the plants. The current status of research on flavonoid compounds in the fruit of Saskatoon berries (Amelanchier alnifolia Nutt.) and their health promoting effects, including recommended utilization, are reviewed. The major classes of flavonoids in the fruit are flavonols (quercetin and rutin), flavanes (proanthocyanidin compounds ranging from dimers through to heptamers and even higher polymers) and finally anthocyanins. The flavonoids represented the group of polyphenols that mostly contributed to the antioxidant activity of Saskatoon berries. High content of the flavoinoids antioxidants in the fruit is responsible for the observed anti-inflammatory, antidiadiabetic and chemo-protective effects.

Figure 1

Structures of chosen flavonoid compounds presented in “Smoky” saskatoon fruit.

Figure 2

Common structure of anthocyanins. The substituents A–G can be hydrogen, hydroxyl, or methoxyl. Anthocyanins are frequently glycated through hydroxyl substituent D.

Figure 3

Structure of cyanidin-3-glucoside.

Figure 4

Structure of malvidin-3-glucoside or oenin in some sources.

Figure 5

Structure of catechin.

Figure 6

Structure of quercetin.

Figure 7

Structure of quercitrin.