Anthocyanin profiling of wild maqui berries (Aristotelia chilensis [Mol.] Stuntz) from different geographical regions in Chile

Carolina Fredes, Gad G. Yousef, Paz Robert, Mary H. Grace, Mary Ann Lila, Miguel Gómez, Marlene Gebauer, Gloria Montenegro

Research output: Contribution to journalArticlepeer-review


BACKGROUND: Maqui (Aristotelia chilensis) is a Chilean species which produces small berries that are collected from the wild. Anthocyanins, because of their health benefits, are the major focus of interest in maqui fruit. For this study, we examined anthocyanin and phenolic content of maqui fruits from individuals that belonged to four geographical areas in Chile, and used DNA marker analysis to examine the genetic variability of maqui populations that had distinctly different fruit anthocyanin content. RESULTS: Twelve primers generated a total of 145 polymorphic inter simple sequence repeat-polymerase chain reaction (ISSR-PCR) bands. ISSR-PCR showed different banding patterns for the individuals evaluated, confirming that maqui populations belonged to different genotypes. Maqui fruit from four different geographical regions during two consecutive growing seasons showed high total anthocyanin (6.6-15.0g cy-3-glu kg-1 fresh weight (FW)) and phenolic (10.7-20.5g GAE kg-1 FW) contents and different anthocyanin profiles. CONCLUSION: Three maqui genotypes exhibited significantly higher anthocyanin content than the others, as measured by pH differential method and high-performance liquid chromatography-mass spectrometry. Significant genetic diversity was noted within each ecological population. ISSR-PCR analysis provided a fingerprinting approach applicable for differentiation of maqui genotypes.

Original languageEnglish (US)
Pages (from-to)2639-2648
Number of pages10
JournalJournal of the Science of Food and Agriculture
Issue number13
StatePublished - Oct 2014
Externally publishedYes


  • Delphinidin-3,5-diglucoside
  • Delphinidin-3-glucoside
  • Genetic diversity
  • Maqui genotypes

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics


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