Comparison of the contents of selected phenolic compounds in the fruit of Vaccinium macrocarpon Ait. and Vaccinium oxycoccos L.
The contents of flavonoids and proanthocyanidins in the fruit of Vaccinium macrocarpon and V. oxycoccos have been determined by the methods recommended by Ph. Eur. V and the total content of phenolic compounds - by the Folin-Ciocalteu method. The content of flavonoids has been were 0.27% and 0. 09% calculated as hyperoside; the content of proanthocyanidins has been 2.05% and 0.92% as cyanidin chloride and the total phenolic compounds – 1.88% and 0.98% expressed as gallic acid of the fruit of V. macrocarpon and V. oxycoccos, respectively. Key words: Vaccinium macrocarpon, Vaccinium oxycoccos, content of flavonoids, proanthocyanidins, total phenolic compounds