Premium
Antioxidant activity, phenolic and anthocyanin contents of various rhubarb ( R heum spp.) varieties
Author(s) -
Takeoka Gary R.,
Dao Lan,
Harden Leslie,
Pantoja Alberto,
Kuhl Joseph C.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03174.x
Subject(s) - anthocyanin , trolox , chemistry , antioxidant , abts , cyanidin , food science , antioxidant capacity , wine , botany , horticulture , dpph , biology , biochemistry
Summary Antioxidant activity ( ABTS assay), total phenolics and total anthocyanins were determined in the petioles of twenty‐nine rhubarb ( R heum spp.) varieties. Antioxidant activity ranged from 463 ± 50 ( R heum officinale ) to 1242 ± 2 μmol Trolox per g DW ( V alentine). The phenolic content varied from 673 ± 41 ( L oher B lut) to 4173 ± 23 mg GAE /100 g DW ( P lum H utt) and had a low correlation ( r = 0.663) with antioxidant results. Seven of the varieties ( P lum H utt, V alentine, M innesota N o. 8, C herry R ed, C awood D elight, C oulter M cDonald and OR 23) had higher total phenolics than kale, a vegetable rich in phenolics. The concentration of anthocyanins ranged from 19.8 ± 1.5 ( C rimson R ed) to 341.1 ± 41.6 mg/100 g DW ( V alentine). The percentages of two main anthocyanins in rhubarb, cyanidin 3‐glucoside and cyanidin 3‐rutinoside varied from 66.07:33.93, respectively, in V alentine to 9.36:90.64, respectively, in R. officinale .