Comparison of Antioxidant Activity of Two Soft Fruits Sources with Different Anthocyanin Composition

被引：0
|
作者：
Hosseini-Beheshti, E. [1 ]
Lund, S. T. [2 ]
Kitts, D. D. [1 ]
机构：
[1] Univ British Columbia, Food Sci & Toxicol Lab, Vancouver, BC, Canada
[2] Univ British Columbia, Wine Res Ctr, Food Nutr & Hlth, Vancouver, BC, Canada
来源：
II INTERNATIONAL SYMPOSIUM ON HUMAN HEALTH EFFECTS OF FRUITS AND VEGETABLES: FAVHEALTH 2007 | 2009年 / 841卷
关键词：
blackcurrant; wine grape; bioactive color pigments; CULTIVARS; CAPACITY; EXTRACT; RIBES;
D O I：
暂无
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
Blackcurrant anthocyanin signature composition consisted of cyanidin 3-glucoside, delphinidin-3-glucoside, cyanidin 3-rutinoside, and delphinidin 3-rutinoside. This contrasted the malvidin-3-glucoside, delphinidin 3-glucoside, cyanidin 3-glucoside, petunidin-3-glucoside and peonidin 3-glucoside mixture in wine-grape. The total antioxidant capacity (TOC), measured by the ABTS and ORAC assays was greater (P<0.05) in blackcurrant compared to wine-grape. Both total anthocyanin content and specific signature composition of anthocyanins in soft fruits are important factors for assessing TOC of different berry sources.
引用
收藏
页码：519 / 522
页数：4
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