Blar i forfatter "Aaby, Kjersti"
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Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages
Amundsen, Mathias; Hykkerud, Anne Linn; Kelanne, Niina; Tuominen, Sanni; Schmidt, Gesine; Laaksonen, Oskar; Yang, Baoru; Martinussen, Inger; Jaakola, Laura; Aaby, Kjersti (Journal article; Tidsskriftartikkel; Peer reviewed, 2023-05-26)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 ... -
Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin
Amundsen, M.; Jaakola, Laura; Aaby, Kjersti; Martinussen, Inger; Kelanne, N.; Tuominen, S.; Laaksonen, O.; Yang, B.; Hykkerud, Anne Linn (Journal article; Tidsskriftartikkel; Peer reviewed, 2023-03-21)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 ... -
Evaluation of extraction methods for determination of phenolic compounds, organic acids and sugars in lingonberries (Vaccinium vitis-idaea)
Aaby, Kjersti; Amundsen, Mathias (Journal article; Tidsskriftartikkel, 2023)Health benefits of lingonberries (Vaccinium vitis-idaea) have been linked to phenolic compounds, whereas organic acids and sugars are important for the taste of the berries. Contents of these compounds combined can be used to determine lingonberry quality. Extraction is a critical step in analyses, and many different methods have been used. The aim of the study was to evaluate different ... -
The stability of phenolic compounds and the colour of lingonberry juice with the addition of different sweeteners during thermal treatment and storage
Aaby, Kjersti; Amundsen, Mathias (Journal article; Tidsskriftartikkel; Peer reviewed, 2023-05-03)Lingonberries (Vaccinium vitis-idaea L.) are rich in phenolic compounds associated with several health benefits. The berries are also astringent, sour, and bitter and the addition of a sweetener is necessary to increase the palatability of lingonberry products. The addition of a sweetener may, however, affect the stability of phenolic compounds in the product. The aim of this study was thus to ...