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Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing

文献类型： 外文期刊

作者： Huang, Wu-yang 1 ; Zhang, Hong-cheng 2 ; Liu, Wen-xu 3 ; Li, Chun-yang 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Dept Funct Food & Bioact Cpds, Inst Farm Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

2.Chinese Acad Agr Sci, Bee Res Inst, Beijing 100093, Peoples R China

3.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

关键词： Berries;Antioxidants;Phenolics;Flavonoids;Anthocyanidins

期刊名称：JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B （ 影响因子：3.066； 五年影响因子：3.057 ）

ISSN： 1673-1581

年卷期： 2012 年 13 卷 2 期

页码：

收录情况： SCI

摘要： Berries are a good source of natural antioxidants. In the present study, the total antioxidant capacity and phenolic composition of three berry fruits (blueberry, blackberry, and strawberry) cultivated in Nanjing were investigated. Blueberry, with a Trolox equivalent antioxidant capacity (TEAC) value of 14.98 mmol Trolox/100 g dry weight (DW), exhibited the strongest total antioxidant capacity using both the 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. Blueberry also had the highest total phenolic content (TPC, 9.44 mg gallic acid/g DW), total flavonoid content (TFC, 36.08 mg rutin/g DW), and total anthocyanidin content (TAC, 24.38 mg catechin/g DW). A preliminary analysis using high performance liquid chromatography (HPLC) showed that the blueberry, blackberry, and strawberry samples tested contained a range of phenolic acids (including gallic acid, protocatechuic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, p-coumaric acid, ferulic acid, ellagic acid, and cinnamic acid) and various types of flavonoids (flavone: luteolin; flavonols: rutin, myricetin, quercetrin, and quercetin; flavanols: gallocatechin, epigallocatechin, catechin, and catechin gallate; anthocyanidins: malvidin-3-galactoside, malvidin-3-glucoside, and cyanidin). In particular, the blueberries had high levels of proanthocyanidins and anthocyanidins, which might be responsible for their strong antioxidant activities. These results indicate a potential market role for berries (especially blueberries) as a functional food ingredient or nutraceutical.

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