2021-10-202021-10-202010-05Sarıburun, E. vd. (2010). "Phenolic content and antioxidant activity of raspberry and blackberry cultivars". Journal of Food Science, 75(4), C328-C335.0022-1147https://doi.org/10.1111/j.1750-3841.2010.01571.xhttps://pubmed.ncbi.nlm.nih.gov/20546390/http://hdl.handle.net/11452/22415Raspberry (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).eninfo:eu-repo/semantics/closedAccessABTSBlackberryCUPRACDPPHRaspberryRed raspberryVitamin-cCapacityFruitsAcidAnthocyaninsIdentificationOptimizationPerformanceFlavonoidsFood science & technologyRubusRubus glaucusAlgorithmsAnthocyaninsAntioxidantsBenzothiazolesBiphenyl compoundsChromatography, high pressure liquidCopperFlavonoidsFruitMolecular weightPhenolsPicratesPlant extractsRosaceaeSpecies specificitySpectrometry, mass, electrospray IonizationSpectrophotometrySulfonic acidsTandem mass spectrometryArticle0002773006000032-s2.0-77952923632C328C33575420546390Food science & technology1,1 diphenyl 2 picrylhydrazyl2,2' azino di (3 ethylbenzothiazoline) 6 sulfonic acid2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid2,2-diphenyl-1-picrylhydrazylAnthocyaninAntioxidantBenzothiazole derivativeBiphenyl derivativeCopperCupric chlorideFlavonoidPhenol derivativePicric acidPlant extractSulfonic acid derivativeAntioxidantPhenol derivativeAlgorithmArticleChemistryComparative studyElectrospray mass spectrometryFruitHigh performance liquid chromatographyMolecular weightRosaceaeSpecies differenceSpectrophotometryTandem mass spectrometryFruitRosaceae