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Anthocyanins in black raspberry extracts may play a key role in the regulation of oncogene expression in cancer cell cultures. Variations in anthocyanin levels of `Jewel', `Mac Black', and `Bristol' black raspberries grown at seven commercial farms in Ohio were investigated using HPLC and uv-vis spectrometry. Cyanidin-3-rutinoside (cy-3-rut) and cyanidin-3-(2G-xylorutinoside) (cy-3-2-xyl), the two major compounds present in all cultivars (≈2:1), were highly correlated with total anthocyanin contents. Sample variation in total anthocyanin, cy-3-rut, and cy-3-2-xyl levels was greater among commercial farms than among cultivars grown at the same location. The antioxidant activities of cy-3-rut, cyanidin-3-glucoside, cyanidin-3,5-diglucoside (cy-3,5-diglc), and pelargonidin-3-glucoside from purified extracts were determined using the free radical scavenging assays DPPH and ABTS, and the ferric reducing power assay FRAP. All pure anthocyanins showed strong antioxidant potentials except for cy-3,5-diglc. Cy-3-rut was identified and quantified as the dominant anthocyanin in black raspberries and was also the most potent antioxidant. Results suggest that anthocyanins, cy-3-rut in particular, may function as the primary antioxidants in black raspberries. Genetic and environmental variation in the anthocyanin contents necessitate characterization of the antioxidant and anthocyanin levels in fruits from any given source prior to measuring biological and medicinal activities.

(467) Anthocyanins as Primary Antioxidants in Black Raspberries