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dc.contributor.authorTrivedi, Priyanka
dc.contributor.authorKarppinen, Katja
dc.contributor.authorKlavins, Linards
dc.contributor.authorKviesis, Jorens
dc.contributor.authorSundqvist, Petri
dc.contributor.authorNguyen, Nga
dc.contributor.authorHeinonen, Esa
dc.contributor.authorKlavins, Maris
dc.contributor.authorJaakola, Laura
dc.contributor.authorVäänänen, Juha
dc.contributor.authorRemes, Janne
dc.contributor.authorHäggman, Hely
dc.date.accessioned2020-03-30T13:59:35Z
dc.date.available2020-03-30T13:59:35Z
dc.date.issued2019-05-21
dc.description.abstractAerial 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 (<i>Vaccinium myrtillus</i> L.), lingonberry (V. <i>vitis-idaea</i> L.), bog bilberry (V. <i>uliginosum</i> L.) and crowberry (<i>Empetrum nigrum</i> 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, <i>in vitro</i> sun protection factor (SPF) of berry waxes depicted good UV-B absorbing capacities.en_US
dc.descriptionAccepted manuscript version, licensed <a href=http://creativecommons.org/licenses/by-nc-nd/4.0/> CC BY-NC-ND 4.0. </a>en_US
dc.identifier.citationTrivedi P, Karppinen K, Klavins, Kviesis, Sundqvist P, Nguyen N, Heinonen E, Klavins M, Jaakola L, Väänänen J, Remes J, Häggman H. Compositional and morphological analyses of wax in northern wild berry species. Food Chemistry. 2019;295:441-448en_US
dc.identifier.cristinIDFRIDAID 1712945
dc.identifier.doi10.1016/j.foodchem.2019.05.134
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.urihttps://hdl.handle.net/10037/17922
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.journalFood Chemistry
dc.relation.projectIDInterreg: RMF16-026 - InterregNorden_US
dc.relation.projectIDAndre: 1.1.1.1/16/A/047 - ERDFen_US
dc.relation.projectIDInterreg: 20201089 - InterregNorden_US
dc.relation.projectIDInterreg: IR16-020 - InterregNorden_US
dc.relation.projectIDEC/H2020: 713606en_US
dc.relation.projectIDInterreg: RMF16-026 - INTERREGNORDen_US
dc.relation.projectIDInterreg: 20201089 - INTERREGNORDen_US
dc.relation.projectIDInterreg: IR16-020 - INTERREGNORDen_US
dc.relation.projectIDinfo:eu-repo/grantAgreement/EU/H2020-EU.1.3.4./713606/Norway/Novel Imaging and Characterisation Methods in Bio, Medical, and Environmental Research and Technology Innovations/I4FUTURE/en_US
dc.rights.accessRightsopenAccessen_US
dc.rights.holder© 2019 Elsevier Ltd. All rights reserved.en_US
dc.subjectVDP::Mathematics and natural science: 400::Zoology and botany: 480en_US
dc.subjectVDP::Matematikk og Naturvitenskap: 400::Zoologiske og botaniske fag: 480en_US
dc.titleCompositional and morphological analyses of wax in northern wild berry speciesen_US
dc.type.versionacceptedVersionen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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