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Anthocyanin compositions and contents influence the antioxidant capacities of berries
Author(s) -
Lee Sang Gil,
Nam Tae-Gyu,
Kim Dae-Ok,
Lee Jiyoung,
Koo Sung I.,
Chun Ock K.
Publication year - 2012
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.26.1_supplement.lb318
Subject(s) - anthocyanin , chemistry , abts , malvidin , food science , petunidin , cyanidin , delphinidin , berry , antioxidant , composition (language) , rubus , botany , biochemistry , dpph , biology , linguistics , philosophy
Berries have been shown to have beneficial effects on human health and disease. These effects are mainly attributed to the antioxidant properties of anthocyanins in them. Anthocyanins vary in antioxidant capacity (AC) due to variations in their structures and glycosidic moieties. The present study examined whether the AC of Anthocyanin fractions from berries is influenced by the composition and/or amount of anthocyanins present in them. Anthocyanin fractions were obtained from the phenolic extracts of three berries (blueberry, blackberry, and blackcurrant). Total anthocyanin contents were quantitated using pH differential method and their compositions were confirmed using HPLC. AC was measured using ABTS assay. Glycoside forms of malvidin (36 %) in blueberry, delphinidin (53 %) in blackcurrant, and cyanidin (100 %) in blackberry were predominant. Whereas blueberry contained the highest amount of anthocyanins (844 mg/cyanidin 3‐glucoside (C3G) equiv./100g dry weight) followed by blackcurrant (738 mg), and blackberry (671 mg), the blackberry fraction showed the highest AC (2,110 mg VCEAC/100g), which was associated with the high content of C3G. The findings indicate that the AC of the berries is influenced by the composition, amount, and specific forms of anthocyanins present.