Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province
Raisins of 9 grape genotypes from Xinjiang Province were evaluated for phenolic composition and dietary antioxidant potential by using several assays, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, cupric reducing antioxidant power (CUPRAC), nitrite scavenging capacity (...
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| Veröffentlicht in: | Food research international 2011-11, Vol.44 (9), p.2830-2836 |
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| creator | Meng, Jiangfei Fang, Yulin Zhang, Ang Chen, Shuxia Xu, Tengfei Ren, Zhangcheng Han, Guomin Liu, Jinchuan Li, Hua Zhang, Zhenwen Wang, Hua |
| description | Raisins of 9 grape genotypes from Xinjiang Province were evaluated for phenolic composition and dietary antioxidant potential by using several assays, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, cupric reducing antioxidant power (CUPRAC), nitrite scavenging capacity (NTSC), potassium ferricyanide reducing power (PFRAP), and hydroxyl radical scavenging capacity (HRSC). Desert king had the highest content of total phenolics, total flavonoids, oligo proanthocyanidin, and total flavanols. Significance analysis demonstrated that Desert king had the highest antioxidant capacity in DPPH, CUPRAC, NTSC, and PFRAP. In HRSC, red manaizi showed the highest antioxidant capacity. 3,4-Dihydroxybenzoic acid was the predominant phenolic compound in the majority of raisin samples.
► Raisins from Xinjiang, China, were studied for phenolics and antioxidant activity. ► Antioxidant activity was evaluated by using five methods with different mechanisms. ► Desert king had the highest content of phenolics. ► Desert king had the highest antioxidant capacity. ► 3,4-Dihydroxybenzoic acid was the predominant phenolics in the majority of raisins. |
| doi_str_mv | 10.1016/j.foodres.2011.06.032 |
| format | Article |
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► Raisins from Xinjiang, China, were studied for phenolics and antioxidant activity. ► Antioxidant activity was evaluated by using five methods with different mechanisms. ► Desert king had the highest content of phenolics. ► Desert king had the highest antioxidant capacity. ► 3,4-Dihydroxybenzoic acid was the predominant phenolics in the majority of raisins.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2011.06.032</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Antioxidant activity ; ANTIOXIDANTS ; Biological and medical sciences ; Deserts ; Flavanols ; Food industries ; Fundamental and applied biological sciences. Psychology ; Hydroxyl radicals ; Phenolics ; Potassium ferricyanide ; Radicals ; Raisins ; Scavenging</subject><ispartof>Food research international, 2011-11, Vol.44 (9), p.2830-2836</ispartof><rights>2011</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c437t-729901a7d1a12afab98967b58e9261db9619efb85bb62d139e5457f71ace9f023</citedby><cites>FETCH-LOGICAL-c437t-729901a7d1a12afab98967b58e9261db9619efb85bb62d139e5457f71ace9f023</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0963996911004108$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24686246$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Meng, Jiangfei</creatorcontrib><creatorcontrib>Fang, Yulin</creatorcontrib><creatorcontrib>Zhang, Ang</creatorcontrib><creatorcontrib>Chen, Shuxia</creatorcontrib><creatorcontrib>Xu, Tengfei</creatorcontrib><creatorcontrib>Ren, Zhangcheng</creatorcontrib><creatorcontrib>Han, Guomin</creatorcontrib><creatorcontrib>Liu, Jinchuan</creatorcontrib><creatorcontrib>Li, Hua</creatorcontrib><creatorcontrib>Zhang, Zhenwen</creatorcontrib><creatorcontrib>Wang, Hua</creatorcontrib><title>Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province</title><title>Food research international</title><description>Raisins of 9 grape genotypes from Xinjiang Province were evaluated for phenolic composition and dietary antioxidant potential by using several assays, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, cupric reducing antioxidant power (CUPRAC), nitrite scavenging capacity (NTSC), potassium ferricyanide reducing power (PFRAP), and hydroxyl radical scavenging capacity (HRSC). Desert king had the highest content of total phenolics, total flavonoids, oligo proanthocyanidin, and total flavanols. Significance analysis demonstrated that Desert king had the highest antioxidant capacity in DPPH, CUPRAC, NTSC, and PFRAP. In HRSC, red manaizi showed the highest antioxidant capacity. 3,4-Dihydroxybenzoic acid was the predominant phenolic compound in the majority of raisin samples.
► Raisins from Xinjiang, China, were studied for phenolics and antioxidant activity. ► Antioxidant activity was evaluated by using five methods with different mechanisms. ► Desert king had the highest content of phenolics. ► Desert king had the highest antioxidant capacity. ► 3,4-Dihydroxybenzoic acid was the predominant phenolics in the majority of raisins.</description><subject>Antioxidant activity</subject><subject>ANTIOXIDANTS</subject><subject>Biological and medical sciences</subject><subject>Deserts</subject><subject>Flavanols</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydroxyl radicals</subject><subject>Phenolics</subject><subject>Potassium ferricyanide</subject><subject>Radicals</subject><subject>Raisins</subject><subject>Scavenging</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNqFkEFrGzEQhUVJoU6anxDQJfS0G2nXK61OoZgkLRjqQwulF6GVRvGYteRIa1P_-yjY5JrDzFzevDfzEXLDWc0ZF3eb2sfoEuS6YZzXTNSsbT6RGe9lW0k-7y7IjCnRVkoJ9YVc5rxhjIlOqhn5t1pDiCNaamOYIEzUBFdqwvgfXZnUmp2xOB1p9HSxxgAZaDKYMWS6S9HtLTiKgf7FsEETnukqxQMGC1_JZ2_GDNfneUX-PD78Xvyolr-efi6-Lys7b-VUyUYpxo103PDGeDOoXgk5dD2oRnA3KMEV-KHvhkE0jrcKunknveTGgvKsaa_It5NvueZlD3nSW8wWxtEEiPusi03LZXm3KLuT0qaYcwKvdwm3Jh01Z_oNpd7oM0r9hlIzoQvKsnd7TjDZmtEnEyzm9-VmLnpRWtHdn3RQ3j0gJJ0tQkHhMIGdtIv4QdIrMY6NjQ</recordid><startdate>20111101</startdate><enddate>20111101</enddate><creator>Meng, Jiangfei</creator><creator>Fang, Yulin</creator><creator>Zhang, Ang</creator><creator>Chen, Shuxia</creator><creator>Xu, Tengfei</creator><creator>Ren, Zhangcheng</creator><creator>Han, Guomin</creator><creator>Liu, Jinchuan</creator><creator>Li, Hua</creator><creator>Zhang, Zhenwen</creator><creator>Wang, Hua</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope><scope>H8G</scope><scope>JG9</scope></search><sort><creationdate>20111101</creationdate><title>Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province</title><author>Meng, Jiangfei ; Fang, Yulin ; Zhang, Ang ; Chen, Shuxia ; Xu, Tengfei ; Ren, Zhangcheng ; Han, Guomin ; Liu, Jinchuan ; Li, Hua ; Zhang, Zhenwen ; Wang, Hua</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c437t-729901a7d1a12afab98967b58e9261db9619efb85bb62d139e5457f71ace9f023</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Antioxidant activity</topic><topic>ANTIOXIDANTS</topic><topic>Biological and medical sciences</topic><topic>Deserts</topic><topic>Flavanols</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydroxyl radicals</topic><topic>Phenolics</topic><topic>Potassium ferricyanide</topic><topic>Radicals</topic><topic>Raisins</topic><topic>Scavenging</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Meng, Jiangfei</creatorcontrib><creatorcontrib>Fang, Yulin</creatorcontrib><creatorcontrib>Zhang, Ang</creatorcontrib><creatorcontrib>Chen, Shuxia</creatorcontrib><creatorcontrib>Xu, Tengfei</creatorcontrib><creatorcontrib>Ren, Zhangcheng</creatorcontrib><creatorcontrib>Han, Guomin</creatorcontrib><creatorcontrib>Liu, Jinchuan</creatorcontrib><creatorcontrib>Li, Hua</creatorcontrib><creatorcontrib>Zhang, Zhenwen</creatorcontrib><creatorcontrib>Wang, Hua</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Meng, Jiangfei</au><au>Fang, Yulin</au><au>Zhang, Ang</au><au>Chen, Shuxia</au><au>Xu, Tengfei</au><au>Ren, Zhangcheng</au><au>Han, Guomin</au><au>Liu, Jinchuan</au><au>Li, Hua</au><au>Zhang, Zhenwen</au><au>Wang, Hua</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province</atitle><jtitle>Food research international</jtitle><date>2011-11-01</date><risdate>2011</risdate><volume>44</volume><issue>9</issue><spage>2830</spage><epage>2836</epage><pages>2830-2836</pages><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>Raisins of 9 grape genotypes from Xinjiang Province were evaluated for phenolic composition and dietary antioxidant potential by using several assays, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, cupric reducing antioxidant power (CUPRAC), nitrite scavenging capacity (NTSC), potassium ferricyanide reducing power (PFRAP), and hydroxyl radical scavenging capacity (HRSC). Desert king had the highest content of total phenolics, total flavonoids, oligo proanthocyanidin, and total flavanols. Significance analysis demonstrated that Desert king had the highest antioxidant capacity in DPPH, CUPRAC, NTSC, and PFRAP. In HRSC, red manaizi showed the highest antioxidant capacity. 3,4-Dihydroxybenzoic acid was the predominant phenolic compound in the majority of raisin samples.
► Raisins from Xinjiang, China, were studied for phenolics and antioxidant activity. ► Antioxidant activity was evaluated by using five methods with different mechanisms. ► Desert king had the highest content of phenolics. ► Desert king had the highest antioxidant capacity. ► 3,4-Dihydroxybenzoic acid was the predominant phenolics in the majority of raisins.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodres.2011.06.032</doi><tpages>7</tpages></addata></record> |
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| subjects | Antioxidant activity ANTIOXIDANTS Biological and medical sciences Deserts Flavanols Food industries Fundamental and applied biological sciences. Psychology Hydroxyl radicals Phenolics Potassium ferricyanide Radicals Raisins Scavenging |
| title | Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province |
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