Phenolic Compounds and Antioxidant Capacity of Georgia-Grown Blueberries and Blackberries
Top Cited Papers
- 7 March 2002
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 50 (8), 2432-2438
- https://doi.org/10.1021/jf011097r
Abstract
Blueberries and blackberries grown at various locations in Georgia were collected and analyzed for flavonoids, total anthocyanins, total polyphenols, and Trolox-equivalent antioxidant capacity (TEAC). Each sample was analyzed for phenolic acids (gallic acid, p-hydroxybenzoic acid, caffeic acid, ferulic acid, and ellagic acid) and flavonoids (catechin, epicatechin, myricetin, quercetin, and kaempferol). A high-performance liquid chromatographic (HPLC) method with photodiode array detection was used for analysis. Compounds were analyzed as aglycons after acid hydrolysis with 1.2 M HCl. Identification of each compound was based on retention time and UV spectra by comparison with pure commercial standards. Phenolic acids ranged from 0.19 to 258.90 mg/100 g fresh weight (FW), and flavonoids ranged from 2.50 to 387.48 mg/100 g FW. Total polyphenols ranged from 261.95 to 929.62 mg/100 g FW, and total anthocyanins ranged from 12.70 to 197.34 mg/100 g FW. TEAC values varied from 8.11 to a maximum of 38.29 μM/g FW. A linear relationship was observed between TEAC values and total polyphenols or total anthocyanins. The data indicate that blueberries and blackberries are rich sources of antioxidants. Keywords: Anthocyanins; antioxidant capacity; blackberries; blueberries; flavonoids; HPLC diode-array; phenolic acids; total polyphenolsKeywords
This publication has 14 references indexed in Scilit:
- Tumor gelatinases and invasion inhibited by the green tea flavanol epigallocatechin-3-gallateCancer, 2001
- Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituentsFood Research International, 1999
- Screening of selected flavonoids and phenolic acids in 19 berriesFood Research International, 1999
- Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety ofVacciniumSpeciesJournal of Agricultural and Food Chemistry, 1998
- Antioxidant activities of flavonoids as bioactive components of foodBiochemical Society Transactions, 1996
- Suppression of Tumor Cell Growth by Anthocyanins In VitroCancer Investigation, 1995
- A Novel Method for Measuring Antioxidant Capacity and its Application to Monitoring the Antioxidant Status in Premature NeonatesClinical Science, 1993
- Extraction, stability, and quantitation of ellagic acid in various fruits and nutsJournal of Food Composition and Analysis, 1989
- Varietal differences in the quercetin, kaempferol, and myricetin contents of highbush blueberry, cranberry, and thornless blackberry fruitsJournal of Agricultural and Food Chemistry, 1986
- Flavonole und Flavone der GemüseartenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1976