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

作　　者：Wu-yang HUANG Hong-cheng ZHANG Wen-xu LIU Chun-yang LI 

机构地区：[1]Department of Functional Food and Bioactive Compounds,Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China [2]Bee Research Institute,Chinese Academy of Agricultural Sciences,Beijing 100093,China [3]College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China

出　　处：《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》2012年第2期94-102,共9页浙江大学学报（英文版）B辑（生物医学与生物技术）

基　　金：supported by the Jiangsu Provincial Agricultural Technology Independent Innovation Fund(Nos.cx(10)441,cx(10)231,andcx(11)4027);the Jiangsu Provincial International Technology Cooperation Fund(No.BZ2009025),China

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-l-picrylhydrazyl （DPPH） methods. Blueberry also had the highest total phenolic content （TPC, 9.44 mg gallic acid/g DW）, total flavonoid content （TFC, 36.06 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, eUagic 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.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.

关 键 词：Berries ANTIOXIDANTS Phenolics FLAVONOIDS ANTHOCYANIDINS 

分 类 号：TS207.3[轻工技术与工程—食品科学]