Determination of anthocyanins, total phenolic content, and antioxidant activity in Andes berry (Rubus glaucus Benth)

Journal of Food Science

Volumn 74, Issue 3, 2009, Pages

  Garzon G A ^a   Riedl, K M ^b   Schwartz, S J ^b  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Andes berries; Anthocyanins; Antioxidant properties

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ROSACEAE;

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; PHENOLS; ROSACEAE; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

RUBUS GLAUCUS;

EID: 64049119530     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01092.x     Document Type: Article

References (33)

1. Agrios GN. 2001. Fitopatologia. 2nd ed. México : Limusa. p 151 70.
2. Al-Farsi M, Alasalvar C, Morris A, Baron M, Shahidi F. 2005. Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. J Agric Food Chem 53 : 7592 9.
3. Benvenuti S, Pellati F, Melegari M, Bertelli D. 2004. Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. J Food Sci 69 (3 FCT164 9.
4. Benzie IFF, Strain JJ. 1999. Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Method Enzymol 299 : 5 27.
5. Connor AM, Luby JJ, Tong CBS, Finn CE, Hancock JF. 2005. Genotypic and environmental variation in antioxidant activity, total phenolic content and anthocyanin content among Blackberry and hybridberry cultivars. J Am Soc Hort Sc 130 (4 527 33.
6. Costantino L, Albasini A, Rastelli G, Benvenuti S. 1992. Activity of polyphenolic crude extracts as scavengers of superoxide radicals and inhibitors of xanthine oxidase. Planta Med 58 : 342 4.
7. Deighton N, Brenna R, Finn C, Davies HV. 2000. Antioxidant properties of domesticated and wild Rubus species. J Sci Food Agric 80 : 1307 13.
8. Dejian H, Boxin O, Prior RL. 2005. The chemistry behind antioxidant capacity assays. J Agric Food Chem 53 : 1841 56.
9. Fan-Chiang HJ. 1999. Anthocyanin pigments, nonvolatile acid and sugar composition of blackberries MSc thesis Corvallis, Oreg. : Oregon State Univ. 81 p. Available from: Oregon State Univ.
10. Fan-Chiang HJ, Wrolstad R. 2005. Anthocyanin pigment composition of Blackberries. J Food Sci 70 (3 C198 202.
11. Garzón GA, Wrolstad RE. 2002. Comparison of the stability of pelargonidin-based anthocyanins in strawberry juice and concentrate. J Food Sci 67 (4 1288 99.
12. Giusti MM, Wrolstad RE. 2001. Characterization and measurement of anthocyanins by UV-visible spectroscopy. In : Wrolstad RE, Acree TE, An H, Decker EA, Penner MH, Reid DS, Schwartz SJ, Shoemaker CF, Sporns P, editors. Current protocols in food analytical chemistry. 1st ed. New York : John Wiley & Sons, Inc. p F1.2.1 F.2.13.
13. Hong V, Wrolstad R. 1990. Characterization of anthocyanin-containing colorants and fruit juices by HPLC/photodiode array detection. J Agric Food Chem 38 : 698 708.
14. Moyer RA, Hummer KE, Finn CE, Frei B, Wrolstad RE. 2002. Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, rubus and Ribes. J Agric Food Chem 50 : 519 25.
15. Nilsson J, Pillai D, Onning G., Persson C, Nilsson A, Akesson B. 2005. Comparison of the 2,20-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and ferric reducing antioxidant power (FRAP) methods to asses the total antioxidant capacity in extracts of fruit and vegetables. Mol Nutr Food Res 49 : 239 46.
16. Pantelidis G, Vasilakakis M, Manganaris GA, Diamantidis GR. 2007. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem 102 : 777 83.
17. Popenoe H, King SR, Leon J, Kalinowski LS. 1989. Lost crops of the Incas. Washington, D.C. : Natl. Academy Press.
18. Re R, Pellegrinni N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radicals Biol Med 26 : 1231 7.
19. Rodriguez-Saona LE, Wrolstad RE 2001. Extraction, isolation, and purification of anthocyanins. In : Wrolstad RE, Acree TE, An H, Decker EA, Penner MH, Reid DS, Schwartz SJ, Shoemaker CF, Sporns P, editors. Current protocols in food analytical chemistry. 1st ed. New York : John Wiley & Sons, Inc. p F1.1.1 F1.1.11.
20. Rotundo A, Bounous G, Benvenuti S, Vampa G, Melegari M, Soragni F. 1998. Quality and yield of Ribes and Rubus cultivars grown in Southern Italy hilly locations. Phytother Res 12 : S135 7.
21. Sapers GM, Hicks KB, Burgher AM, Hargrave DL, Sondey SM, Bilyk A. 1986. Anthocyanin patterns in ripening thornless blackberries. J Am Soc Hort Sci 111 : 945 50.
22. Sellappan S, Akoh CC, Krewer G. 2002. Phenolic compounds and antioxidant capacity of Georgia grown blueberries and blackberries. J Agric Food Chem 50 : 2432 8.
23. Shahidi F, Naczk M. 2003. Phenolics in food and nutraceuticals. Boca Raton, Fla CRC Press. p 135 6.
24. Siriwoharn T, Wrolstad RE. 2004. Polyphenolic composition of marion and evergreen blackberries. J Food Sci 69 (4 FCT233 40.
25. Sobhy M, Mohsen A, Ammar SM. 2009. Total phenolic contents and antioxidant activity of corn tassel extracts. Food Chem 112 (3 595 98.
26. Tian Q, Aziz RM, Stoner GD, Schwartz SJ. 2005a. Anthocyanin determination in black raspberry (rubus occidentalis) and biological specimens using liquid chromatography-electrospray ionization tandem mass spectrometry. J Food Sci 70 (1 C43 7.
27. Tian Q, Giusti MM, Stoner GD, Schwartz SJ. 2005b. Screening for anthocyanins using high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry with precursor-ion analysis, product-ion analysis, common-neutral-loss analysis, and selected reaction monitoring. J Chrom A 1091 (1-2 72 82.
28. Tian Q, Giusti MM, Stoner GD, Schwart SJ. 2006. Characterization of a new anthocyanin in black raspberries (Rubus occidentalis) by liquid chromatography electrospray ionization tandem mass spectrometry. Food Chem 94 (3 465 68.
29. Tulio AZ, Reese RN, Wyzgoski FJ, Rinaldi PL, Fu R, Scheerens JC, Miller AR. 2008. Cyanidin 3-rutinoside and cyanidin 3-xylosylrutinoside as primary phenolic antioxidants in black raspberry. J Agric Food Chem 56 (6 1880 8.
30. Vasco C, Ruales J, Kamal-Eldin A. 2008. Total phenolic compounds and antioxidant capacities of major fruits from Ecuador. Food Chem 111 (4 816 23.
31. Wang H, Cao G, Prior RL. 1996. Total antioxidant capacity of fruits. J Agric Food Chem 44 : 701 5.
32. Waterhouse L. 2001. Determination of total phenolics. In : Wrolstad RE, Acree TE, An H, Decker EA, Penner MH, Reid DS, Schwartz SJ, Shoemaker CF, Sporns P, editors. Current protocols in food analytical chemistry. 1st ed. New York : John Wiley & Sons, Inc. p I1.1.1 I1.1.8.
33. Wu X, Prior RL. 2005. Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berries. J Agric Food Chem 53 (7 2589 99.