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Concentrations of Anti‐Oxidant Compounds in Different Fruits
Author(s) -
Hitt Lauren Rachelle,
Rice Margaret Suzanne
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.5.a923-c
Subject(s) - chemistry , gallic acid , ellagic acid , caffeic acid , rutin , catechin , high performance liquid chromatography , methanol , food science , chromatography , blowing a raspberry , antioxidant , polyphenol , organic chemistry
The levels of some anti‐oxidant and anti‐carcinogenic compounds were measured in six types of organically grown fruit (cranberries, blueberries, strawberries, blackberries, Concord grapes and guava). The fruit was ground to a fine powder in liquid nitrogen, and extracted with water, boiling water, or methanol. The extracts were analyzed by reverse phase HPLC, using a C18 column and a phosphate buffer‐acetonitrile gradient. The phenolic compounds gallic acid, catechin, epicatechin, and ellagic acid were detected at 280 nm, caffeic acid, p‐coumaric acid and trans ‐resveratrol at 313 nm, and rutin and quercitin were detected at 365 nm. All compounds were compared to authentic standard compounds. Preliminary results show that the concentrations of different phenolics vary widely in different fruits. Funding provided by the Department of Chemistry and Biochemistry, Cal Poly State University, San Luis Obispo.