Antioxidant compounds in diverse ribes and rubus germplasm

Acta Horticulturae

Volumn 585, Issue , 2002, Pages 501-505

  Moyer, Richard ^a   Finn, Chad ^b   Hummer, Kim ^c   Wrolstad, Ronald E ^d  

^a King College   (United Kingdom)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

^c USDA ARS NCGR   (United States)

^d OREGON STATE UNIVERSITY   (United States)

Author keywords

Anthocyanin; Black raspberries; Blackberries; Blackcurrants; Gooseberries; Jostaberries; ORAC; Oxygen radical absorbing capacity; Phenolic compounds; Ribes nigrum; Rubus occidentalis; Rubus ursinus

Indexed keywords

EID: 14144254275     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2002.585.80     Document Type: Conference Paper

References (9)

1. Cao, G., Alessio, H. and Culter, R. 1993. Oxygen-radical absorbance capacity assay for antioxidants. Free Radicals Biol. Med. 14:303-311.
2. Fan-Chiang, H-J. 1999. Anthocyanin pigment, nonvolatile acid and sugar composition of blackberries. M. S. Thesis. Oregon State University. Corvallis, OR. December 14, 1999.
3. Giusti, M.M. and Wrolstad, R.E. 2001. Unit F2.2 Anthocyanins. Characterization and Measurement with UV-Visible Spectroscopy. In: R.E. Wrolstad (ed.), Current Protocols in Food Analytical Chemistry. John Wiley & Sons, NY. (in press).
4. Mazza, G. and Miniati, E. 1993. Anthocyanins in Fruits, Vegetables, and Grains. CRC Press. Boca Raton, FL. p.362.
5. Moyer, R.A., Hummer, K., Finn, C., Frei, B. and Wrolstad, R. 2001. Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits: Vaccinium, Rubus and Ribes. J. Agric. Food Chem. (in press).
6. Rodriguez-Saona, L.E. and Wrolstad, R.E. 2001. Unit F2.1: Anthocyanins. Extraction, Isolation and Purification of Anthocyanins. In: R.E. Wrolstad (ed.), Current Protocols in Food Analytical Chemistry. John Wiley & Sons, NY.
7. Singleton, V. and Rossi, J. 1965. Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents. Am. J. Enol. Vitic. 28:49-55.
8. Wang, H., Cao, G. and Prior, R. 1996. Total antioxidant capacity of Fruits. J. Agric. Food Chem. 44:701-705.
9. Wang, H., Cao, G. and Prior, R. 1997. Oxygen radical absorbing capacity of anthocyanins. J. Agric. Food Chem. 45:304-309.