Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries
The antioxidant capacity (AOC) of black currant, blueberry, raspberry, red currant, and cranberry extracts was determined using the FRAP assay. In addition, the vitamin C content of the berries was determined and phenolic and polyphenolic compounds in the extracts were analyze by reversed-phase HPLC...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2010-04, Vol.58 (7), p.3901-3909 |
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| creator | Borges, Gina Degeneve, Alexandra Mullen, William Crozier, Alan |
| description | The antioxidant capacity (AOC) of black currant, blueberry, raspberry, red currant, and cranberry extracts was determined using the FRAP assay. In addition, the vitamin C content of the berries was determined and phenolic and polyphenolic compounds in the extracts were analyze by reversed-phase HPLC-PDA-MS3 and by reversed-phase HPLC-PDA with an online antioxidant detection system. A complex spectrum of anthocyanins was the major contributor to the AOC of black currants and blueberries, whereas the lower AOC of red currants and cranberries was due mainly to a reduced anthocyanin content. Raspberries also had a lower anthocyanin content than black currants and blueberries, but there was only a slight decline in the AOC because of the presence of the ellagitannins sanguin H-6 and lambertianin C, which were responsible for 58% of the HPLC-AOC of the berries. Vitamin C was responsible for 18−23% of the HPLC-AOC of black currants, red currants, and cranberries and for 11% of that of raspberries but did not contribute to the AOC of the blueberry extract that was examined. Seven percent of the HPLC-AOC of the cranberry extract was attributable to procyanidin dimers. However, the contribution of polymeric proanthocyanidins to the AOC of the five berries was not determined as when analyzed by reversed-phase HPLC these high molecular weight flavan-3-ols are either retained by the column or eluted as a broad unresolved band. |
| doi_str_mv | 10.1021/jf902263n |
| format | Article |
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In addition, the vitamin C content of the berries was determined and phenolic and polyphenolic compounds in the extracts were analyze by reversed-phase HPLC-PDA-MS3 and by reversed-phase HPLC-PDA with an online antioxidant detection system. A complex spectrum of anthocyanins was the major contributor to the AOC of black currants and blueberries, whereas the lower AOC of red currants and cranberries was due mainly to a reduced anthocyanin content. Raspberries also had a lower anthocyanin content than black currants and blueberries, but there was only a slight decline in the AOC because of the presence of the ellagitannins sanguin H-6 and lambertianin C, which were responsible for 58% of the HPLC-AOC of the berries. Vitamin C was responsible for 18−23% of the HPLC-AOC of black currants, red currants, and cranberries and for 11% of that of raspberries but did not contribute to the AOC of the blueberry extract that was examined. Seven percent of the HPLC-AOC of the cranberry extract was attributable to procyanidin dimers. However, the contribution of polymeric proanthocyanidins to the AOC of the five berries was not determined as when analyzed by reversed-phase HPLC these high molecular weight flavan-3-ols are either retained by the column or eluted as a broad unresolved band.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf902263n</identifier><identifier>PMID: 20000747</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>anthocyanins ; antioxidant activity ; Antioxidants - analysis ; ascorbic acid ; Biological and medical sciences ; black currants ; blueberries ; Blueberry Plants - chemistry ; cranberries ; detection ; ellagitannins ; flavanols ; flavonoids ; Flavonoids - analysis ; food analysis ; Food industries ; Fruit and vegetable industries ; fruit composition ; fruit extracts ; Fundamental and applied biological sciences. Psychology ; General aspects ; lambertianin C ; Methods of analysis, processing and quality control, regulation, standards ; molecular weight ; nutrient content ; phenolic compounds ; Phenols - analysis ; phytochemicals ; Plant Extracts - analysis ; polymers ; proanthocyanidins ; procyanidins ; raspberries ; red currants ; Ribes - chemistry ; sanguin H-6 ; species differences ; tannins ; Vaccinium macrocarpon - chemistry ; vitamin content</subject><ispartof>Journal of agricultural and food chemistry, 2010-04, Vol.58 (7), p.3901-3909</ispartof><rights>Copyright © 2009 American Chemical Society</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a368t-bccb91e0e9ce8dbe332f107c8911b3a1121e59de22181c0cddd879faf7c785df3</citedby><cites>FETCH-LOGICAL-a368t-bccb91e0e9ce8dbe332f107c8911b3a1121e59de22181c0cddd879faf7c785df3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf902263n$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf902263n$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>309,310,314,780,784,789,790,2765,23930,23931,25140,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22642257$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20000747$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Borges, Gina</creatorcontrib><creatorcontrib>Degeneve, Alexandra</creatorcontrib><creatorcontrib>Mullen, William</creatorcontrib><creatorcontrib>Crozier, Alan</creatorcontrib><title>Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The antioxidant capacity (AOC) of black currant, blueberry, raspberry, red currant, and cranberry extracts was determined using the FRAP assay. In addition, the vitamin C content of the berries was determined and phenolic and polyphenolic compounds in the extracts were analyze by reversed-phase HPLC-PDA-MS3 and by reversed-phase HPLC-PDA with an online antioxidant detection system. A complex spectrum of anthocyanins was the major contributor to the AOC of black currants and blueberries, whereas the lower AOC of red currants and cranberries was due mainly to a reduced anthocyanin content. Raspberries also had a lower anthocyanin content than black currants and blueberries, but there was only a slight decline in the AOC because of the presence of the ellagitannins sanguin H-6 and lambertianin C, which were responsible for 58% of the HPLC-AOC of the berries. Vitamin C was responsible for 18−23% of the HPLC-AOC of black currants, red currants, and cranberries and for 11% of that of raspberries but did not contribute to the AOC of the blueberry extract that was examined. Seven percent of the HPLC-AOC of the cranberry extract was attributable to procyanidin dimers. However, the contribution of polymeric proanthocyanidins to the AOC of the five berries was not determined as when analyzed by reversed-phase HPLC these high molecular weight flavan-3-ols are either retained by the column or eluted as a broad unresolved band.</description><subject>anthocyanins</subject><subject>antioxidant activity</subject><subject>Antioxidants - analysis</subject><subject>ascorbic acid</subject><subject>Biological and medical sciences</subject><subject>black currants</subject><subject>blueberries</subject><subject>Blueberry Plants - chemistry</subject><subject>cranberries</subject><subject>detection</subject><subject>ellagitannins</subject><subject>flavanols</subject><subject>flavonoids</subject><subject>Flavonoids - analysis</subject><subject>food analysis</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>fruit composition</subject><subject>fruit extracts</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>lambertianin C</subject><subject>Methods of analysis, processing and quality control, regulation, standards</subject><subject>molecular weight</subject><subject>nutrient content</subject><subject>phenolic compounds</subject><subject>Phenols - analysis</subject><subject>phytochemicals</subject><subject>Plant Extracts - analysis</subject><subject>polymers</subject><subject>proanthocyanidins</subject><subject>procyanidins</subject><subject>raspberries</subject><subject>red currants</subject><subject>Ribes - chemistry</subject><subject>sanguin H-6</subject><subject>species differences</subject><subject>tannins</subject><subject>Vaccinium macrocarpon - chemistry</subject><subject>vitamin content</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0EFPFDEUB_CGaGRFD3wBnQsxJIz2tXTaOcJGhIREo3KedNpX7TrbLu2MkZsfnW52YTlw6nt9v7y0f0IOgX4EyuDTwrWUsYaHPTIDwWgtANQLMqNlWCvRwD55nfOCUqqEpK_IPislladyRv5fWQyjd97o0cdQRVddDPpvDNHbSgdbffuNIQ7eVGeFxX_e6jDmyofqfNDmTzWfUlrfnJR-wh5T8lia7zqvdg3aJ269dF7q7fgNeen0kPHt9jwgNxeff84v6-uvX67mZ9e15o0a696YvgWk2BpUtkfOmQMqjWoBeq4BGKBoLTIGCgw11lolW6edNFIJ6_gB-bDZu0rxdsI8dkufDQ6DDhin3EnOVUOVEkUeb6RJMeeErlslv9TprgParfPuHvMu9t1269Qv0T7Kh4ALONoCnY0eXPm48XnnWHPKmFi79xvndOz0r1TMzQ9GgVNQvBGy3W3SJneLOKVQ4nrmSfcJbZ6C</recordid><startdate>20100414</startdate><enddate>20100414</enddate><creator>Borges, Gina</creator><creator>Degeneve, Alexandra</creator><creator>Mullen, William</creator><creator>Crozier, Alan</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20100414</creationdate><title>Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries</title><author>Borges, Gina ; Degeneve, Alexandra ; Mullen, William ; Crozier, Alan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a368t-bccb91e0e9ce8dbe332f107c8911b3a1121e59de22181c0cddd879faf7c785df3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>anthocyanins</topic><topic>antioxidant activity</topic><topic>Antioxidants - analysis</topic><topic>ascorbic acid</topic><topic>Biological and medical sciences</topic><topic>black currants</topic><topic>blueberries</topic><topic>Blueberry Plants - chemistry</topic><topic>cranberries</topic><topic>detection</topic><topic>ellagitannins</topic><topic>flavanols</topic><topic>flavonoids</topic><topic>Flavonoids - analysis</topic><topic>food analysis</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>fruit composition</topic><topic>fruit extracts</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>lambertianin C</topic><topic>Methods of analysis, processing and quality control, regulation, standards</topic><topic>molecular weight</topic><topic>nutrient content</topic><topic>phenolic compounds</topic><topic>Phenols - analysis</topic><topic>phytochemicals</topic><topic>Plant Extracts - analysis</topic><topic>polymers</topic><topic>proanthocyanidins</topic><topic>procyanidins</topic><topic>raspberries</topic><topic>red currants</topic><topic>Ribes - chemistry</topic><topic>sanguin H-6</topic><topic>species differences</topic><topic>tannins</topic><topic>Vaccinium macrocarpon - chemistry</topic><topic>vitamin content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Borges, Gina</creatorcontrib><creatorcontrib>Degeneve, Alexandra</creatorcontrib><creatorcontrib>Mullen, William</creatorcontrib><creatorcontrib>Crozier, Alan</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Borges, Gina</au><au>Degeneve, Alexandra</au><au>Mullen, William</au><au>Crozier, Alan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2010-04-14</date><risdate>2010</risdate><volume>58</volume><issue>7</issue><spage>3901</spage><epage>3909</epage><pages>3901-3909</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The antioxidant capacity (AOC) of black currant, blueberry, raspberry, red currant, and cranberry extracts was determined using the FRAP assay. In addition, the vitamin C content of the berries was determined and phenolic and polyphenolic compounds in the extracts were analyze by reversed-phase HPLC-PDA-MS3 and by reversed-phase HPLC-PDA with an online antioxidant detection system. A complex spectrum of anthocyanins was the major contributor to the AOC of black currants and blueberries, whereas the lower AOC of red currants and cranberries was due mainly to a reduced anthocyanin content. Raspberries also had a lower anthocyanin content than black currants and blueberries, but there was only a slight decline in the AOC because of the presence of the ellagitannins sanguin H-6 and lambertianin C, which were responsible for 58% of the HPLC-AOC of the berries. Vitamin C was responsible for 18−23% of the HPLC-AOC of black currants, red currants, and cranberries and for 11% of that of raspberries but did not contribute to the AOC of the blueberry extract that was examined. Seven percent of the HPLC-AOC of the cranberry extract was attributable to procyanidin dimers. However, the contribution of polymeric proanthocyanidins to the AOC of the five berries was not determined as when analyzed by reversed-phase HPLC these high molecular weight flavan-3-ols are either retained by the column or eluted as a broad unresolved band.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>20000747</pmid><doi>10.1021/jf902263n</doi><tpages>9</tpages></addata></record> |
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| subjects | anthocyanins antioxidant activity Antioxidants - analysis ascorbic acid Biological and medical sciences black currants blueberries Blueberry Plants - chemistry cranberries detection ellagitannins flavanols flavonoids Flavonoids - analysis food analysis Food industries Fruit and vegetable industries fruit composition fruit extracts Fundamental and applied biological sciences. Psychology General aspects lambertianin C Methods of analysis, processing and quality control, regulation, standards molecular weight nutrient content phenolic compounds Phenols - analysis phytochemicals Plant Extracts - analysis polymers proanthocyanidins procyanidins raspberries red currants Ribes - chemistry sanguin H-6 species differences tannins Vaccinium macrocarpon - chemistry vitamin content |
| title | Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries |
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