Total antioxidant capacity and total phenolic and anthocyanin contents in fruit species grown in Northwest Italy

Scientia Horticulturae

Volumn 160, Issue , 2013, Pages 351-357

  Contessa, Cecilia ^a   Mellano, Maria Gabriella ^a   Beccaro, Gabriele Loris ^a   Giusiano, Annalisa ^a   Botta, Roberto ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Berry; FRAP; Major species; Soluble solid content; Titratable acidity

Indexed keywords

ACIDITY; AGRICULTURAL MANAGEMENT; AGRICULTURAL PERFORMANCE; AGRICULTURAL PRACTICE; ANTIOXIDANT; FRUIT; GROWTH RATE; PHENOL; PLANT BREEDING; SPECIES DIVERSITY;

ITALY; PIEDMONT [ITALY];

EID: 84880344218     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2013.06.019     Document Type: Article

References (37)

1. Aaby K., Wrolstad R.E., Ekeberg D., Skrede G. Polyphenol composition and antioxidant activity in strawberry purees; impact of achene level and storage. J. Agric. Food Chem. 2007, 55:5156-5166.
2. Baliga M.S., Baliga B.R.V., Kandathil S.M., Bhat H.P., Vayalil P.K. A review of the chemistry and pharmacology of the date fruits (Phoenix dactylifera L.). Food Res. Int. 2011, 44:1812-1822.
3. Beccaro G., Mellano M.G., Botta R., Chiabrando V., Bounous G. Phenolic and anthocyanin content and antioxidant activity in fruits of bilberry (Vaccinium myrtillus L.) and of highbush blueberry (V. corymbosum L.) cultivars in North Western Italy. Acta Hortic. 2006, 715:553-557.
4. Benzie I.F.F. Evolution of dietary antioxidants. Comp. Biochem. Physiol. A 2003, 136:113-126.
5. Benzie I.F.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of 'Antioxidant Power': the FRAP assay. Anal. Biochem. 1996, 239:70-76.
6. Bounous G., Beccaro G.L., Mellano M.G., Botta R. Nutritional value and antioxidant activity of minor fruits grown in Piemonte (Italy). Acta Hort. 2009, 818:249-252.
7. Brat P., George S., Bellamy A., Du Chaffaut L., Scalbert A., Mennen L., Arnault N., Amiot M.J. Daily polyphenol intake in France from fruit and vegetables. J. Nutr. 2006, 136:2368-2373.
8. Carlsen M.H., Halvorsen B.L., Holte K., Bøhn S.K., Dragland S., Sampson L., Willey C., Senoo H., Umezono Y., Sanada C., Barikmo I., Berhe N., Willett W.C., Phillips K.M., Jacobs D.R., Blomhoff R. The total antioxidant content of more than 3100 foods, beverage, spices, herbs and supplements used worldwide. Nutr. J. 2010, 9:3.
9. Cheng G.W., Breen P.J. Activity of phenylalanine ammonialyase (PAL) and concentrations of anthocyanins and phenolics in developing strawberry fruit. J. Agric. Food Chem. 1991, 116:865-869.
10. Clifford M.N. Anthocyanins-nature, occurrence and dietary burden. J. Sci. Food Agric. 2000, 80:1063-1072.
11. Deighton N., Brennnan R., Finn C., Davies H.V. Antioxidant properties of domesticated and wild Rubus species. J. Sci. Food Agric. 2000, 80:1307-1313.
12. Espin J.C., Garcia-Conesa M.T., Tomäs-Berberän F.A. Nutraceuticals: facts and fiction. Phytochemistry 2007, 68:2986-3008.
13. Gil M.I., Tomäs-Berberän F.A., Hess-Pierce B., Kader A.A. Antioxidant capacities, phenolic compounds, carotenoids, and Vitamin C contents of nectarine, peach, and plum cultivars from California. J. Agric. Food Chem. 2002, 50:4976-4982.
14. Henning S.M., Seeram N.P., Zhang Y., Li L., Gao K., Lee R.P., Wang D.C., Zerlin A., Karp H., Thames G., Kotlerman J., Li Z., Heber D. Strawberry consumption is associated with increased antioxidant capacity in serum. J. Med. Food. 2010, 13(1):116-122.
15. Herrera E., Jiménez R., Aruoma O.I., Hercberg S., Sánchez-Garcia I., Fraga C. Aspects of antioxidant foods and supplements in health and disease. Nutr. Rev. 2009, 67(1):140-144.
16. Howard L.R., Clark J.R., Brownmiller C. Antioxidant capacity and phenolic content in blueberries as affected by genotype and growing season. J. Sci. Food Agric. 2003, 83:1238-1247.
17. Jarrett J.T. Many enzymes convert their substrates into organic radicals to allow challenging reactions to occur. A microbial enzyme does so by simple electron transfer, casting fresh light on enzyme evolution. Nature 2008, 452:163-164.
18. Kalt W., Forney C.F., Martin A., Prior R.L. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. J. Agric. Food Chem. 1999, 47:4638-4644.
19. Kaur C., Kapoor H.C. Antioxidants in fruits and vegetables-the millennium's health. Int. J. Food Sci. Technol. 2001, 36:703-725.
20. Kevers C., Falkowski M., Tabart J., Defraigne J.O., Dommes J., Pincemail J. Evolution of antioxidant capacity during storage of selected fruits and vegetables. J. Agric. Food Chem. 2007, 55:8596-8603.
21. Konić-Ristić A., Šavikin K., Zdunić G., Janković T., Juranic Z., Menković N., Stanković I. Biological activity and chemical composition of different berry juices. Food Chem. 2011, 125(4):1412-1417.
22. Määttää K.R., Kamal-Eldin A., Törrönen A.R. High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berry with diode array and electrospray ionization mass spectrometric (MS) detection: Ribes species. J. Agric. Food Chem. 2003, 51:6736-6744.
23. Macheix J.J., Fleuriet A., Billot J. Fruit Phenolics 1990, CRC Press, Boca Raton, FL.
24. Moyer R.A., Hummer K.E., Finn C.E., Frei B., Wrolstad R.E. Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: vaccinium, Rubus, and Ribes. J. Agric. Food Chem. 2002, 50:519-525.
25. Pantelidis G.E., Vasilakakis M., Manganaris G.A., Diamantidis Gr. Antioxidant capacity, pieno, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberry and Cornelian cherries. Food Chem. 2007, 102:777-783.
26. Pellegrini N., Serafini M., Colombi B., Del Rio D., Salvatore S., Bianchi M., Brighenti F. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. A.S.N.S. 2003, 133:2812-2819.
27. Prior R.L., Cao G., Martin A., Sofic E., McEwen J., O'Brien C., Lischner N., Ehlenfeldt M., Kalt W., Krewer G., Mainland C.M. Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. J. Agric. Food Chem. 1998, 46:2686-2693.
28. Rababah T.M., Al-Mahasneh M.A., Kilani I., Yang W., Alhamad M.N., Ereifej K., Al-u'datt M. Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits. J. Sci. Food Agric. 2011, 91:1096-1102.
29. Ruiz D., Egea J., Gil M.I., Tomás-Barberán F.A. Characterization and quantitation of phenolic compounds in new apricot (Prunus armeniaca L.) varieties. J. Agric. Food Chem. 2005, 53:9544-9552.
30. Shukitt-Hale B., Lau F.C., Joseph J.A. Berry fruit supplementation and the aging brain. J. Agric. Food Chem. 2008, 56:636-641.
31. Slinkard K., Singleton V.L. Total phenol analyses: automation and comparison with manual methods. Am. J. Enol. Vitic. 1977, 28:49-55.
32. Stratil P., Klejdus B., Kuban V. Determination of total content of phenolic compounds and their antioxidant activity in vegetables-evaluation of spectrophotometric methods. J. Agric. Food Chem. 2006, 54:607-616.
33. Szeto Y.T., Tomlinson B., Benzie I.F.F. Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation. Br. J. Nutr. 2002, 87:55-59.
34. Usenik V., Štampar F., Veberič R. Anthocyanins and fruit colour in plums (Prunus domestica L.) during ripening. Food Chem. 2009, 114(2):529-534.
35. Wang S.Y., Lin H.S. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. J. Agric. Food Chem. 2000, 48:140-146.
36. Wu X., Beecher G.R., Holden J.M., Haytowitz D.B., Gebhardt S.E., Prior R.L. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agric. Food Chem. 2004, 52:4026-4037.
37. Wu X., Cao G., Prior R.L. Absorption and metabolism of anthocyanins in elderly women after consumption of elderberry or blueberry. J. Nutr. 2002, 132:1865-1871.