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

页码：519 / 522

页数：4

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