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
Hauptverfasser:	Borges, Gina, Degeneve, Alexandra, Mullen, William, Crozier, Alan
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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