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CLC number: TS207.3

On-line Access: 2012-01-18

Received: 2011-04-25

Revision Accepted: 2011-08-30

Crosschecked: 2012-01-08

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Journal of Zhejiang University SCIENCE B 2012 Vol.13 No.2 P.94-102


Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing

Author(s):  Wu-yang Huang, Hong-cheng Zhang, Wen-xu Liu, Chun-yang Li

Affiliation(s):  Department of Functional Food and Bioactive Compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; more

Corresponding email(s):   lichunyang968@hotmail.com

Key Words:  Berries, Antioxidants, Phenolics, Flavonoids, Anthocyanidins

Wu-yang Huang, Hong-cheng Zhang, Wen-xu Liu, Chun-yang Li. Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing[J]. Journal of Zhejiang University Science B, 2012, 13(2): 94-102.

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author="Wu-yang Huang, Hong-cheng Zhang, Wen-xu Liu, Chun-yang Li",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

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%T Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing
%A Wu-yang Huang
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%A Wen-xu Liu
%A Chun-yang Li
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%D 2012
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1100137

T1 - Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing
A1 - Wu-yang Huang
A1 - Hong-cheng Zhang
A1 - Wen-xu Liu
A1 - Chun-yang Li
J0 - Journal of Zhejiang University Science B
VL - 13
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Y1 - 2012
PB - Zhejiang University Press & Springer
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DOI - 10.1631/jzus.B1100137

berries are a good source of natural antioxidants. In the present study, the total antioxidant capacity and phenolic composition of three berry fruits (blueberry, blackberry, and strawberry) cultivated in Nanjing were investigated. Blueberry, with a Trolox equivalent antioxidant capacity (TEAC) value of 14.98 mmol Trolox/100 g dry weight (DW), exhibited the strongest total antioxidant capacity using both the 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. Blueberry also had the highest total phenolic content (TPC, 9.44 mg gallic acid/g DW), total flavonoid content (TFC, 36.08 mg rutin/g DW), and total anthocyanidin content (TAC, 24.38 mg catechin/g DW). A preliminary analysis using high performance liquid chromatography (HPLC) showed that the blueberry, blackberry, and strawberry samples tested contained a range of phenolic acids (including gallic acid, protocatechuic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, p-coumaric acid, ferulic acid, ellagic acid, and cinnamic acid) and various types of flavonoids (flavone: luteolin; flavonols: rutin, myricetin, quercetrin, and quercetin; flavanols: gallocatechin, epigallocatechin, catechin, and catechin gallate; anthocyanidins: malvidin-3-galactoside, malvidin-3-glucoside, and cyanidin). In particular, the blueberries had high levels of proanthocyanidins and anthocyanidins, which might be responsible for their strong antioxidant activities. These results indicate a potential market role for berries (especially blueberries) as a functional food ingredient or nutraceutical.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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