Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries

Borges, G., Degeneve, A., Mullen, W. and Crozier, A. (2010) Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries. Journal of Agricultural and Food Chemistry, 58(7), pp. 3901-3909. (doi:10.1021/jf902263n)

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Publisher's URL: http://dx.doi.org/10.1021/jf902263n

Abstract

The antioxidant capacity (AOC) of black currant, blueberry, raspberry, red currant, and cranberry extracts was determined using the FRAP assay. In addition, the vitamin C content of the berries was determined and phenolic and polyphenolic compounds in the extracts were analyze by reversed-phase HPLC-PDA-MS3 and by reversed-phase HPLC-PDA with an online antioxidant detection system. A complex spectrum of anthocyanins was the major contributor to the AOC of black currants and blueberries, whereas the lower AOC of red currants and cranberries was due mainly to a reduced anthocyanin content. Raspberries also had a lower anthocyanin content than black currants and blueberries, but there was only a slight decline in the AOC because of the presence of the ellagitannins sanguin H-6 and lambertianin C, which were responsible for 58% of the HPLC-AOC of the berries. Vitamin C was responsible for 18-23% of the HPLC-AOC of black currants, red currants, and cranberries and for 11% of that of raspberries but did not contribute to the AOC of the blueberry extract that was examined. Seven percent of the HPLC-AOC of the cranberry extract was attributable to procyanidin dimers. However, the contribution of polymeric proanthocyanidins to the AOC of the five berries was not determined as when analyzed by reversed-phase HPLC these high molecular weight flavan-3-ols are either retained by the column or eluted as a broad unresolved band.

Item Type:Articles
Status:Published
Refereed:Yes
Glasgow Author(s) Enlighten ID:Borges, Dr Gina and Crozier, Professor Alan and Mullen, Dr Bill
Authors: Borges, G., Degeneve, A., Mullen, W., and Crozier, A.
Subjects:Q Science > Q Science (General)
College/School:College of Medical Veterinary and Life Sciences > School of Life Sciences
Journal Name:Journal of Agricultural and Food Chemistry
ISSN:0021-8561
ISSN (Online):1520-5118
Published Online:15 December 2009

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