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 

作者机构：Department of Functional Food and Bioactive CompoundsInstitute of Farm Product ProcessingJiangsu Academy of Agricultural SciencesNanjing 210014China Bee Research InstituteChinese Academy of Agricultural SciencesBeijing 100093China College of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China 

出 版 物：《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》 (浙江大学学报（英文版）B辑（生物医学与生物技术）)

年 卷 期：2012年第13卷第2期

页      面：94-102页

核心收录：

学科分类：0710[理学-生物学] 1007[医学-药学(可授医学、理学学位)] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 1001[医学-基础医学(可授医学、理学学位)] 0905[农学-畜牧学] 0906[农学-兽医学] 09[农学] 0903[农学-农业资源与环境] 

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 

主　　题：Berries Antioxidants Phenolics Flavonoids Anthocyanidins 

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.