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|Title:||Phenolic content and antioxidant activity of raspberry and blackberry cultivars|
|Authors:||Uludağ Üniversitesi/Fen Bilimleri Enstitüsü/Kimya Anabilim Dalı.|
Uludağ Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Bölümü.
Uludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bilimleri Bölümü.
Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
Food science & technology
|Citation:||Sarıburun, E. vd. (2010). "Phenolic content and antioxidant activity of raspberry and blackberry cultivars". Journal of Food Science, 75(4), C328-C335.|
|Abstract:||Raspberry (Aksu Kirmizisi, Rubin, Newburgh, Hollanda Boduru, Heritage) and blackberry (Bursa 1, Bursa 2, Jumbo, Chester) cultivars were assayed for antioxidant activity (determined as 2,2-azino-di-[3-ethylbenzothialozine-sulphonic acid] [ABTS], 2,2-diphenyl-1-picrylhydrazyl radical [DPPH], and cupric ion reducing antioxidant capacity [CUPRAC]), total phenol, total flavonoid, and total anthocyanin contents. In addition, 10 anthocyanins and anthocyanidins were determined in raspberry and blackberry by liquid chromatography-mass spectrometry (LC-MS/MS). Raspberry and blackberry had the highest ABTS, DPPH, CUPRAC, total phenol, and total flavonoid contents in methanol extracts, whereas total anthocyanin contents were the highest in water extracts. The antioxidant activity of the raspberry and blackberry was directly related to the total amount of phenolic compounds detected in the raspberry and blackberry. All antioxidant activity values were highly correlated with anthocyanin content in blackberry (0.93 <= r <= 0.99, P = 0.05). On the other hand, high correlation between total flavonoid content and antioxidant activity was recorded in water extract of blackberry (0.91 <= r <= 0.93, P = 0.05). ABTS value was highly correlated with total flavonoid content in methanol extract (r = 0.90), whereas total flavonoid content was relatively less correlated with DPPH (r = 0.85) and CUPRAC (r = 0.89).|
|Appears in Collections:||Scopus|
Web of Science
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